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Guru Kitchen + Bar

108 - 10111 104 Avenue NW Edmonton AB T5J 0J4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade bag was used for food storage in the cooler. Food was poured into a food grade plastic, ensure food is stored only in food grade plastics.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was measured at 0ppm of chlorine after several cycles. Sanitizer bucket was full. Ensure the sanitizer is maintained at 100ppm of chlorine.- Manual dishwashing procedures in the 2-comp sink was discussed with the operator until dishwasher can dispense 100ppm of chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips onsite was expired. Ensure new strips are obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bulk food bins were unclean from dried up food stains and build-up. Ensure food bins are cleaned and maintained in a sanitary manner at all times.2. The clean utensils are being stored in an unclean bin. Ensure storage containers are cleaned and sanitized and maintained in a sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The handsink in front and in the coffee station behind the door, has no soap nor paper towel.Ensure handsinks are fully equipped at all times.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Quat sanitizer was prepared during inspection. Ensure sanitizer is available in the bucket during food prep and immerse cleaning clothes in the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Store food off the floor in the walk-in cooler.- Staff backpack was observed on the prep cooler in the kitchen.Ensure non-food items are stored separate from food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was measured at 10ppm of chlorine after the sanitizing cycle. Chlorine bottle was empty with no spare on site. Staff indicated an order will be made and delivered on Monday. Until then, staff indicated single use utensils will be used for service.Single use utensils should be used or sanitize dishes in 200ppm quat or 100ppm chlorine in the 2-compartment sink until the dishwasher can produce 100ppm of chlorine sanitizer after the sanitizing cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink in front and in the coffee station behind the door, has no soap nor paper towel.Ensure handsinks are fully equipped at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records was not available. Ensure a pest control management program is maintained and records are available on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains and debris were observed on the prep cooler near the stove and shelves opposite the dishwasher. Ensure the indicated areas are kept clean and maintained in a sanitary manner at all times.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not stored properly when not in use. They were observed on counter tops in the kitchen cookline.All used cleaning cloths were immediately stored in Quat solutions by manager upon request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher is not in proper working order. Zero ppm chlorine was measured at plate level in the final rinse cycle.Dishes/utensils from the dishwasher must be sanitize manually in a compartment sink for 2 minutes until the equipment is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was noted from a tube connected to the drink fountain in the kitchen.Repair the plumbing leak at the drink fountain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low temperature dishwasher is not in proper working order. Contact a technician to service/fix the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strainer observed in the kitchen food processing area was discarded onsite.
  8. Monitoring Inspection

    0 infractions