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Good Samaritan Wedman House And Village - Kitchen Main Building

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

11 inspections

  1. 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?
      • *The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning.April 24/26- Flooring was repaired.
  2. 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?
      • *The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
  3. 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?
      • *The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing required for the following equipment: -fan above the dish washing table -dust accumulation -table top mixer next to the cookline -dust accumulation
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Cross contamination found in a cooler. Raw eggs were stored directly on top of desserts. Reorganize and ensure raw items are stored below ready to eat food items to prevent cross contamination. Corrected: desserts were relocated to another cooler.*Unwrapped Red Rose tea bags were observed stored in their original box without adequate protection from contamination. Revise the storage practice. Unwrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided to allow staff/family to handle tea bags without direct hand contact.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Improper scoops found in dry ingredients containers (e.g. soup bases). Single use condiment containers. Discussed proper scoop should be used to handle dry ingredients to prevent contamination of bulk ingredients. Remove scoops and change practice. Condiment containers were removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing required for the following equipment: -juice machine nozzles and hard to reach area behind the nozzles -buildup of sticky residue -fan above the dish washing table -dust accumulation -refrigerator located in the dining room -spilled juices-condiment storage containers and cupboards – spilled condiments-table top mixer next to the cookline -dust accumulation
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • *Mould like substance was present on the caulking material located on the wall at the dishwashing area. Replace caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and/or dust noted on equipment and storage areas. Clean and sanitize the following areas:-Ventilation fan located by the dishwasher-Equipment/utensil storage drawers and storage areas throughout the kitchen.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • *No hand washing was observed prior to staff putting on gloves to make sandwiches. Discussed when to wash hands when using gloves. Review Guidelines on Glove Use document with all staff who participate in food handling. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *A scoop was found inside the jasmine rice dry ingredient container. Discussed proper scoop storage practice. If scoop is stored in the container, the handle should be up or in a holder to prevent contamination of the bulk ingredient. Corrected on site: scoop removed and placed into built holder in the container.*A single use container was being used as a scoop in the corn starch bin. Discussed to ensure proper scoop with a handle is used to contact dry ingredients to prevent contamination of the bulk ingredient. Corrected on site: container removed.*Bags of unopened basmati rice was found inside the basmati rice dry ingredient container. Immediately remove bags of rice to prevent contamination of the bulk ingredient. Corrected onsite: bags of rice were relocated to the dry storage shelf.*Aprons were stored directly on a container of wild rice. Immediately relocate apron ensure there is separation of food and non food items to prevent contamination of the bulk ingredient. Corrected on site: Aprons relocated away from food
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning required for the following areas as buildup of grime/debris, food crumbs noted. Hard to reach areas(under dishwasher, cookline etc.) front dining room cooler, bread room freezers, equipment/utensil drawers by the hot holding unit and toaster.
  9. Risk Management Inspection

    0 infractions

  10. 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. * Food preparation areas appears to show signs of use (with deep cuts into the board). Ensure all equipment is in good repair.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was measured with test strips and measured to be 0 ppm. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Improper thawing of frozen foods were found. Frozen food item was observed at the room temperature. Immediately stop this thawing practice and review this document with staff members. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-thawing-cooling-foods-safely.pdf Corrected during inspection.
    • 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. * Cutting boards appears to show heavy signs of use with deep cuts into the board. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning was observed to be needed in several areas (i.e. ceiling, under the food prep area, under dishwasher etc). Areas were shown to the operator. Ensure all areas are cleaned and maintained.