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Han Jan Teapsy / Sam's on Whyte

10538 82 Avenue NW Edmonton AB T6E 2A4 · Food - General

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 were not available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid permit is not displayed to the public. Action required:-Please ensure that your permit is easily visible to the public.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Opened spices were stored below some electrical connections with dirt and debris build-up. Ensure dirt build-up is cleaned and spices covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink is in disrepair, staff indicated handwashing is being completed at the dishwashing sink and plumber has been contact.Ensure hand sink is repaired and maintained in good repair 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 were not available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid permit is not displayed to the public. Action required:-Please ensure that your permit is easily visible to the public.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Opened spices were stored below some electrical connections with dirt and debris build-up. Ensure dirt build-up is cleaned and spices covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink is in disrepair, staff indicated handwashing is being completed at the dishwashing sink and plumber has been contact.Ensure hand sink is repaired and maintained in good repair 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 were not available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid permit is not displayed to the public. Action required:-Please ensure that your permit is easily visible to the public.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Two sanitizer buckets measured at 0 ppm chlorine. Bleach was added to both buckets and measured at 100 ppm chlorine.2. Multiple used cleaning cloths were stored on surfaces when not in immediate use. These must be stored in sani buckets when not in immediate use. Corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jug of milk was in the ice well with not enough ice. The ice well is also not deep enough to fully be able to cover the jug of milk properly in ice. It was discussed with the staff member that moving forwards, milk should be stored in the cooler and not in the ice well.
    • 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 were not available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility needs to remove and declutter items that are not used for the business (items in the back storage area).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a daily/weekly/monthly written cleaning schedule/checklist.
  5. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths were observed on food contact surfaces. These must be stored in a sanitizer bucket when not in immediate use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour is being stored directly on the floor. This must be stored at least 6 inches off the floor (for example, on top of a milk crate).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure there is a thermometer in every cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unable to be located and are not being used to test the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handwashing sink's paper towel was not in a dispensing unit.
    • 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 were not available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It could not be confirmed when the last professional fume hood cleaning was conducted as the sticker was not available. Please forward the most recent invoice or sticker or schedule the cleaning if the cleaning hasn't been done for >6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning:-interior of ice machine (build up of dust)-ventilation canopy filters
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, inside coolers, and hard-to-reach areas (e.g., behind and underneath equipment).*Ensure that the facility is maintained in a clean and sanitary manner.Facility needs to remove and declutter items that are not used for the business (i.e. extra pots in the back, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a daily/weekly/monthly written cleaning schedule/checklist.
  6. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths were observed on food contact surfaces. These must be stored in a sanitizer bucket when not in immediate use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility was still serving beef Yukhoe (beef tartare) inari sushi without AHS approval and without safe food handling procedures in place (i.e. the outside of the beef is considered to be contaminated and is not being cooked/seared and trimmed). Owner is required to stop making this food item until procedures are reviewed and approved by AHS. Staff member indicated she will remove this from the menu screen as an option.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour is being stored directly on the floor. This must be stored at least 6 inches off the floor (for example, on top of a milk crate).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure there is a thermometer in every cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unable to be located and are not being used to test the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handwashing sink's paper towel was not in a dispensing unit.
    • 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 were not available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It could not be confirmed when the last professional fume hood cleaning was conducted as the sticker was not available. Please forward the most recent invoice or sticker or schedule the cleaning if the cleaning hasn't been done for >6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning:-interior of ice machine (build up of dust)-ventilation canopy filters
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, inside coolers, and hard-to-reach areas (e.g., behind and underneath equipment).*Ensure that the facility is maintained in a clean and sanitary manner.Facility needs to remove and declutter items that are not used for the business (i.e. extra pots in the back, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a daily/weekly/monthly written cleaning schedule/checklist.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility expanded their menu and added a new business concept "Sam's on Whyte" without AHS approval.
  7. Monitoring Inspection

    15 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is making beef Yukhoe (beef tartare) inari sushi without safe food handling procedures in place (i.e. the outside of the beef is considered to be contaminated and is not being seared and trimmed). Owner is required to stop making this food item until procedures are reviewed and approved by AHS.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored above cheese. Always store raw meat below ready to eat foods / produce.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container of flour stored on floor.Store all food items and food equipment off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl is used to scoop flour. Only use scoops with handles and store the scoops upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 coolers are missing thermometers. Ensure all coolers are equipped with a thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing. Repair so that it is dispensing 100 ppm chlorine. Facility does not have a 2 compartment sink as a back up for dishwashing and is required to close if the dishwasher is not working. Ensure the dishwasher is being tested daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unable to be located and are not being used to test the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. One handwashing sink was missing paper towel - corrected.2. Another handwashing sink's paper towel was not in a dispensing unit.
    • 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?
      • Gap of light shining under in between doors for the back doors. Repair/replace weatherstripping so that there is no gap of light shining through.
    • 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 were not available - ensure the AHS pest control checklist is filled out monthly if self-monitoring for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It could not be confirmed when the last professional fume hood cleaning was conducted as the sticker was not available. Please forward the most recent invoice or sticker or schedule the cleaning if the cleaning hasn't been done for >6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning:-interior of ice machine (build up of dust)-ventilation canopy filters
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a daily/weekly/monthly written cleaning schedule/checklist.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, inside coolers, and hard-to-reach areas (e.g., behind and underneath equipment).*Ensure that the facility is maintained in a clean and sanitary manner.Facility needs to remove and declutter items that are not used for the business (i.e. extra pots in the back, etc).
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility expanded their menu and added a new business concept "Sam's on Whyte" without AHS approval.
  8. Risk Management Inspection

    2 infractions

    • 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 were not available - ensure these are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required, including floors, walls, ceilings, and hard-to-reach areas (e.g., behind and underneath equipment).*Ensure that the facility is maintained in a clean and sanitary manner.Sept 19: staff advise that the design of the ventilation system makes it extremely difficult to keep the ceiling clean, as the dust builds up daily. They advise that the owner is considering alterations to the system to alleviate the issue.The sanitation plan only included daily tasks and not deep cleaning tasks as mentioned above.*Ensure that a comprehensive written sanitation plan is developed and implemented.