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H and M Restaurant

12520 118 Avenue NW Edmonton AB T5L 2K6 · Food - General

2 inspections

  1. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chest freezers were over-stocked with meat and poultry packaged in white plastic bags. Plastic bags do not indicate that they are food safe. Ensure that all food is packaged in food grade material. Do not over stock the freezers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips were not available. Please obtain chlorine sanitizer test strips to verify sanitizer concentration. Please maintain chlorine sanitizer solutions at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Two large holes noted in the ceiling in the storage room near the back door. Please repair. Ensure all surfaces are in good repair, durable, water-resistant, and easy to clean. - Corrected.- Counter tops near the hand sink and dishwashing area were not properly sealed. Please seal to ensure surfaces are smooth, easy to clean, and water-resistant. - Improvement noted. Additional caulking is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand freezer interior damaged. Operator indicated that the freezer will be removed and replaced.
  2. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chest freezers were over-stocked with meat and poultry packaged in white plastic bags. Plastic bags do not indicate that they are food safe. Ensure that all food is packaged in food grade material. Do not over stock the freezers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips were not available. Please obtain chlorine sanitizer test strips to verify sanitizer concentration. Please maintain chlorine sanitizer solutions at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the kitchen was leaking water from the bottom when cold water was turned on.- No waste bins were available near the handwashing sinks in the washrooms. Ensure that waste bins are provided at all handwashing sinks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Internal monitoring thermometer at the bar cooler was damaged. Please replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Two large holes noted in the ceiling in the storage room near the back door. Please repair. Ensure all surfaces are in good repair, durable, water-resistant, and easy to clean.- Counter tops near the hand sink and dishwashing area were not properly sealed. Please seal to ensure surfaces are smooth, easy to clean, and water-resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Walk-in cooler and prep coolers were measured at above 4C. Internal monitoring thermometers were at above 4C. - Seal on prep cooler door was damaged. Please repair or replace.Please repair the coolers. Ensure that all coolers are maintained at or below 4C at all times.