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Good Samaritan Wedman House And Village - Kitchen Cottage 1601

10525 19 Avenue NW Edmonton AB T6J 6X9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in B kitchen verified at 8 C (ambient and product temperature). Fridge setting observed on warmest setting, no logs for fridge observed in September. Fridge gauge adjusted during inspection. Check fridge in 1 hour - if fridge does not return to 4.0 C or less, remove items and repair/replace unit. Ensure that staff are checking and recording fridge temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed breakfast sandwich in the microwave. Reviewed ensuring that food items are properly stored and kept at 4 C or colder OR 60 C or hotter at all times. Reviewed storage at room temperature is not appropriate. Sandwich discarded during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed quilted cover on shelf in fridge. Reviewed surfaces must be smooth & easy to clean. Item removed during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Improper manual dishwashing was found. Dishwasher on side A was broken and was being repaired during the inspection. Discussed with staff how they are dishwashing. Staff indicated they are manually dishwashing but did not have a sanitizing step. PHI reviewed the 2 sink manually dishwashing method with staff. It was recommended if staff cannot manually dishwash in the cottage they should send dishes/equipment back to the main kitchen for dishwashing.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • *Exposed wood surfaces were observed in the kitchen in several areas under the food preparation areas (i.e. cupboards). Ensure all areas are impervious to moisture and easily cleanable
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was not available. Immediately prepare an approved sanitizer solution and have it at all times. Ensure test strips are also available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *The chemical cupboard under the 2-compartment sink was found not locked. Immediately lock cupboard and ensure residents don’t have access to chemicals or anything that maybe injurious.