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Hardisty Care Centre Partnership - Food

6420 101 Avenue NW Edmonton AB T6A 0H5 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The speed rack cover is torn, please replaceX There was visible mold growth observed on the hard-to-reach corners of some of the walk-in cooler shelving. Please ensure these are cleaned and sanitized thoroughly and regularly. Staff cleaned and sanitized during the inspection.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Personal items and food were stored in the stand-up coolers. These were removed and placed into a designated staff storage area during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Inserts of pureed foods were warming up in the steam table. Internal temperature of the food product in the 70C steam table ranged between 20C - 48.5C. These were removed and placed into the steamer to be reheated to at least 74C before placing into the hot holding equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The industrial can opener was dirty. This was cleaned and sanitized during the inspection. X Ice buildup noted in the resident freezers in the care floor serveries.X Several insulated domes for covering food were damaged. Please discard damaged equipment.
  4. Risk Management Inspection

    0 infractions

  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?
      • X There is a hole underneath the dishwashing area around some of the pipes across from the dishwasher.
  7. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The chemical mechanical dishwasher had no chlorine residual when tested. The chlorine container was empty and replaced with a new container during the inspection. Chlorine was tested to be ~100ppm after replacement.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The back hand washing sink had a container of margarine in it. This was removed during the 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?
      • X There is a hole underneath the dishwashing area around some of the pipes across from the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The fan cover in the walk-in cooler had a buildup of dust on it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The flooring, underside of the table, and leg of the corner prep area had a buildup of food splatter / debris on them.
  8. Monitoring 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?
      • X There is a hole underneath the dishwashing area around one of the drainage pipes to be refinished.
  9. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The third floor servery resident refrigerator measured ~10C or greater during the inspection. Staff advised not to use the refrigerator unless a temperature of 4C or less can be maintained.X There is no thermometer in the second floor servery resident refrigerator. September 11, 2023 - Fridge on third floor verified at a minimum of 8.9 C ambient air temperature with probe thermometer. Ensure fridge can maintain a temperature of 4.0C or less. Remove products from fridge. Repair or replace fridge.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X There is currently no kitchen manager with appropriate food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The floor tiles under the grill are chipped, damaged, and missing in some areas making the area difficult to clean.X The floor tiles under the pressure relief valve drainpipe next to the industrial soup pot are chipped, damaged, and missing. Hot water is seeping underneath the remaining tiles causing further damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the juice dispenser above the nozzles was dirty. Area was pointed out to staff during the inspection and cleaned. X There is ice buildup in the freezers of the refrigerators in the serveries in the second and third floor.
  10. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The third floor servery resident refrigerator measured ~10C or greater during the inspection. Staff advised not to use the refrigerator unless a temperature of 4C or less can be maintained.X There is no thermometer in the second floor servery resident refrigerator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hand washing station had no paper towel. Staff filled the paper towel dispenser during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X There is currently no kitchen manager with appropriate food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The floor tiles under the grill are chipped, damaged, and missing in some areas making the area difficult to clean.X The floor tiles under the pressure relief valve drainpipe next to the industrial soup pot are chipped, damaged, and missing. Hot water is seeping underneath the remaining tiles causing further damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the juice dispenser above the nozzles was dirty. Area was pointed out to staff during the inspection and cleaned. X There is ice buildup in the freezers of the refrigerators in the serveries in the second and third floor.
  11. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Sanitizer bucket measured 0 ppm Quat when tested. A new 200 ppm quat solution was dispensed during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X The containers of pie filling in the walk-in cooler show visible mold growth on them. Discard any expired products and clean and sanitize the containers for the remaining product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Many individual coffee creamers are being left out at room temperature in the serveries before and after meal service. Discussed putting out a smaller amount of creamer during meal service so that very little if any would be left over after service. X Soup being served is not being kept at proper hot holding temperatures during meal service. The regular soup was held in an unplugged soup warmer and the pureed soup was held at room temperature.X The large hot holding cabinets were measured at <60C. Staff advised to ensure the internal temperature of the hot holding cabinets is at least 60C or greater prior to storing foods in them. These cabinets should be plugged in once they’re moved to the service areas. Some of the built in thermometers on the cabinets were not displaying the right temperature. X Most of the servery staff and resident refrigerators were not at the proper cooler temperatures of 4C or less. Do not use these coolers unless temperatures can be maintained at 4C or less. X Several of the servery coolers were missing or had broken thermometers in them. Ensure these coolers have operational thermometers in them so that staff can record the temperatures of the coolers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hand soap dispenser at the hand wash sink near the hot holding area was empty. Staff instructed to fill the hand soap during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X There is currently no kitchen manager with appropriate food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The floor tiles under the grill are chipped, damaged, and missing in some areas making the area difficult to clean.X The floor tiles under the pressure relief valve drainpipe next to the industrial soup pot are chipped, damaged, and missing. Hot water is seeping underneath the remaining tiles causing further damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the juice dispenser above the nozzles is dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is worn plastic covering on some of the stainless-steel carts in the kitchen that are difficult to clean. Remove the plastic and clean the carts. X The can opener holster has a build up of food debris on it.X The meat slicer is covered with a dirty towel.X The backing of the knife storage area is dirty with splatter from the mixer next to it. X The large soup pot is leaking. There is a bucket under the leak to catch it but overflows and causes a slipping hazard for staff in the area.X The shelving in the walk-in cooler have visible mold growth on them. X Most of the servery refrigerators have ice buildup in the freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The dish pit area has mold / mildew build up on the grout and portions of the calking at the joints.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is grime build up on the floor behind the dry goods bins next to the mixer.X The flooring behind the industrial mixer has a buildup of food debris.X The flooring under the table next to the steam table across from the cook line has a heavy buildup of grime.