Good Samaritan Dr. Gerald Zetter Care Centre - Food
9649 71 Avenue NW Edmonton AB T6E 5J2 · Food - General
17 inspections
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The cupboards and drawer faces in the serveries are damaged – several are swollen / damaged along the edges where unfinished particle board is flaking away and exposed (ie 3N & 3S)X 2A - Moisture damage to the wall, wood adjacent to the wall, and flooring observed behind where the garbage can is stored. - The paint on the wall near the base of the wall above the baseboard is chipped- The wood finish is chipped and peeling from the particle board beneath swelling- The flooring is lifting and bubbled in the corner adjacent to the wood and back wall
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Main - The temperature digital display for the stand-up hot holding cabinets is broken. Repair / install a thermometer so that the hot holding temperature can be monitored.- Parts on order
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Coffee filters in the serveries are not stored in a manner that protects them from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The refrigerators on 3S and 3N were measured to be ~10C (3S) and ~6C (3N). Both refrigerators’ temperature settings were set at settings below the “recommended” minimum temperature settings. These were adjusted to the coldest setting during the inspection. Ensure the temperature of the refrigerators is maintained at a minimum temperature of at least 4C or less.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The cupboards and drawer faces in the serveries are damaged – several are swollen / damaged along the edges where unfinished particle board is flaking away and exposed (ie 3N & 3S)X 2A - Moisture damage to the wall, wood adjacent to the wall, and flooring observed behind where the garbage can is stored. - The paint on the wall near the base of the wall above the baseboard is chipped- The wood finish is chipped and peeling from the particle board beneath swelling- The flooring is lifting and bubbled in the corner adjacent to the wood and back wall
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Main - The temperature digital display for the stand-up hot holding cabinets is broken. Repair / install a thermometer so that the hot holding temperature can be monitored.X Main - Dirty food strainer was found stored with other clean equipment. This was removed and cleaned during the inspection.X Main - Food debris and buildup observed on the large industrial mixer and on the medium industrial mixer.X The protective plastic film for transport was not removed when the machines on the 3rd floor were installed. Food debris is caught on parts of the film that are lifting (3S). Remove the film and ensure the ice machines are properly cleaned and sanitized.X 3S – There was food debris / splatter in the servery microwave.
- 23. Is the facility maintained in a clean and sanitary condition?
- X Main - The underside of the drawer handles throughout the kitchen prep areas had a buildup of food debris on them. These were cleaned during the inspection.- Recommend staff take off their gloves to feel the surface when cleaning these common touch areas. Gloved hands cannot feel the buildup that forms during use throughout the day.X Food debris and buildup noted on the sides of the servery refrigerators.X Food debris and buildup of a dark sticky grime noted on the floors along the baseboards, corners of the servery spaces near the cabinets, under the counters, some of the walls behind the garbage cans, and joints where the floor meet the wooden counter footings.X 3S – there is food debris on the floor under the ice machine
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The faucet for the hand washing sink near the back dry storage room was not working properly. Maintenance was called to assess and repair during the inspection.- Repairs Pending
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Observed uncovered frozen meat on top of open and closed packages of frozen meat in a cardboard box. Discard the uncovered meat on the packaging and store the rest in appropriate covered containers.X Observed uncovered food in the freezer on a baking sheet. Cover foods stored in the freezer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwashing machine was not reaching adequate sanitizing temperature of at least 71C at the plate level. This was measured with to maximum recording probe thermometers. Operator advised to switch to manual sanitizing of dishes and utensils and to switch to single service wares until the dishwasher can sanitize dishes appropriately.- The digital display on the dishwashing machine showed rinse temperatures of ~175F which is less than the required minimum 180F at the manifold.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The faucet for the hand washing sink near the back dry storage room was not working properly. Maintenance was called to assess and repair during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the ice machines and chutes on some of them have a buildup on them. Some have a colored biofilm on the chutes.X Dried food debris observed on the industrial meat slicer blade cover. This was washed and sanitized during the inspection.X Dried on food debris and food splatter observed on the industrial mixer guard.X Food buildup noted on the underside of the handles to the drawers across from the grill line.X Several cups that were cleaned and sanitized still had food debris or buildup on them. These were removed from service to be rewashed and sanitized.X The food carts on the care floors are dirty / have visible food debris and buildup on them including the trays that are on them.
- 23. Is the facility maintained in a clean and sanitary condition?
- X Food buildup noted on the dishwasher in the gap between the dishwasher and underside of the rollers that feed into the machine. X Coffee grounds, cloths and other food debris noted underneath the bottom drawer and on the upper drawer tracks in the servery spaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Observed uncovered food in the freezer on a baking sheet. Cover foods stored in the freezer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The faucet for the hand washing sink near the back dry storage room was not working properly. Maintenance was called to assess and repair during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the ice machines and chutes on some of them have a buildup on them. Some have a colored biofilm on the chutes.X The food carts on the care floors are dirty / have visible food debris and buildup on them including the trays that are on them.
- 23. Is the facility maintained in a clean and sanitary condition?
- X Food buildup noted on the dishwasher in the gap between the dishwasher and underside of the rollers that feed into the machine. X Coffee grounds, cloths and other food debris noted underneath the bottom drawer and on the upper drawer tracks in the servery spaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The grout between the tiles in the kitchen near the baking area is damaged / missing leaving gaps in the flooring that are difficult to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -Observed scoops (measuring cups) stored in bulk dry goods with its handle in the food product. Scoops removed during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Resident’s personal foods- PHI found resident’s personal food items stored in the servery refrigerators (2S and 3N). 3N server contained various containers of meals/food products. Discussed there needs to be adequate separation of residents’ personal food items from facility items to prevent cross contamination (e.g. dedicated area/fridge). Discussed it’s not recommended staff handle residents’ personal food items due unknown food source and potential liability issues. Family can bring in their own foods for residents, but any leftover should be taken home. Review Bringing Foods to Family. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-bringing-food-to-family-handout.pdf Frozen packaged of raw ground beef observed in the freezer of the staff fridge in the cafeteria. Reviewed policy around storage in fridge. Reviewed risk when raw meat products are stored in common fridges with staff ready to eat foods/lunches.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Display cooler in cafeteria verified at 7.0 C. Products removed from cooler. -Fridge in 2S servery verified at 7.4 C. Temperature adjusted by manager during inspection. Check cooler again to confirm safe holding temperature has been achieved. -Left staff room fridge in cafeteria verified at 6.2 C. Fridge adjusted during inspection and confirmed at 3 C at the end of the inspection. Ensure cold storage units can maintain a temperature of 4.0 C or colder at all times.-Observed beverages (milk, juice, and creamers) in buspans with ice/water in dining rooms/serveries. Some bus pans had minimal ice-water. Reviewed keeping products out for the shortest amount of time possible and placing back in fridges immediately after meal times. Inspection of serveries occurred at 10:45-11:00am. Products in 3N moved to fridge during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Drawer in fridge on 2S servery is cracked and no longer in good repair. Ensure fridges and equipment are maintained in working condition, good repair and operates are intended. Remove damaged equipment/pieces of equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen:-Observed dust build up on the ceiling in the kitchen. Clean celling to remove debris.-Food debris build up observed on underside of handles of stainless cabinets/drawers in kitchen. -Food debris build up observed between tiles near the mixers where grout is missing or worn down. -Food debris noted on smaller mixer-Food debris build up observed in staff fridges in cafeteriaServeries: -Spills and food debris build up observed on the fronts and insides of cabinets and drawers in the serveries, fridges (inside, fronts, handles),
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Scoop was stored in bulk dry goods with its handle in the food product. This was removed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Cooked waffle fries for the staff cafeteria were stored in the deep fryer basket over the deep fryer. These were transferred to proper hold holding containers during the inspection.X Soups and other food items were stored on top of the warming units on the Suzy Q heated carts. These were moved into the heated drawers during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Food debris found on the meat slicer guard. X Dried food stains found on the industrial can opener and holster.X Dried food debris found on the underside of the medium mixer and guardX Walk-in cooler fan cover is dusty. X Mold growth found in the ice machine in the staff cafeteriaX The probe thermometer and sheath in the 3rd floor north servery area were dirty. These were cleaned and disinfected during the inspection.
- 25. Is food being protected from contamination during transportation?
- X Observed food being transported to the ADP program on a regular cart. Discussed transporting food in proper insulated containers to protect from contamination during transport.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the industrial mixer has a build-up of food debris on it. X The condiments / tea bag containers for the serveries are not being cleaned and sanitized regularly. Some of the containers had visible stains on them and the condiments were stuck together from drinks spilling on them. These should be cleaned and sanitized on a regular schedule.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The temperature dial for one of the servery refrigerators was set below the "recommended" setting and did not measure 4C or less during the visit. This was adjusted to a colder setting during the inspection. Ensure refrigerators maintain a temperature of 4C or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the industrial mixer has a build-up of food debris on it. X The condiments / tea bag containers for the serveries are not being cleaned and sanitized regularly. Some of the containers had visible stains on them and the condiments were stuck together from drinks spilling on them. These should be cleaned and sanitized on a regular schedule.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- X Plans for the construction in the dish washing area of the kitchen were not submitted for review. EPH was not notified of the dishwasher replacement.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Used wiping / cleaning cloth stored on the countertop was moved into the sanitizer bucket during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Equipment used for meat grinding was stored on a tray on top of a garbage can. These items were removed to the dish washing area during the inspection. Do not use garbage cans as a table for food preparation activities. X There was a dirty cup stored with its handle buried in the rice in the dry storage bin.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The paper towel dispenser for the hand washing sink next to the dry storage room is not dispensing paper towels.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The food stomper / pusher for the meat grinder is damaged and uncleanable. This was discarded during the inspection. X The fan cover in cooler 3 has a buildup of dust on it.X The fan in the dish washing area has a buildup of dust and debris on it.X The industrial mixers both have a buildup of food debris on the underside of them.X The industrial can opener is dirty.X The knife storage container is dirty. X The meat slicer had food debris in the blade guard and behind the blade.X The light cover in cooler 2 is damaged and has visible mold growth in it.X There is food debris caked to the underside of the table in the CHOICE program area.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The area and shelving around the industrial mixer have food splatter / debris caked on.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?