Harhare Cafe
12524 118 Avenue NW Edmonton AB T5L 2K6 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 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?
- Outstanding - The food handling permit was not displayed. Please display the current food handling permit.
- 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 front food preparation area was dim, with one burnt-out light. Please replace the light bulb and ensure the area is well-lit to facilitate proper organization, cleaning, and sanitation.
- 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?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test strips could not be located. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions.
- 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?
- Outstanding - The food handling permit was not displayed. Please display the current food handling permit.
- 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 front food preparation area was dim, with one burnt-out light. Please replace the light bulb and ensure the area is well-lit to facilitate proper organization, cleaning, and sanitation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Items unrelated to food preparation were stored on the food preparation counter in the front. The operator stated that the items were for customers. Ensure that non-food items are kept away from food and food preparation areas. Corrected onsite. The items were removed from the area.- An uncovered half-cut avocado was stored in close proximity to non-food items in the front food preparation area. The operator stated that the items were for customers. Store food properly. Please cover all food. Ensure that non-food items are kept away from food and food preparation areas. Corrected onsite. The avocado was discarded.***Ensure that access to food preparation areas is restricted to designated food handlers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test strips could not be located. Please obtain chlorine sanitizer test strips to verify the concentration of chlorine sanitizer solutions.
- 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?
- The food handling permit was not displayed. Please display the current food handling permit.
- 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 front food preparation area was dim, with one burnt-out light. Please replace the light bulb and ensure the area is well-lit to facilitate proper organization, cleaning, and sanitation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An unclean blender was stored on the floor. Please clean, sanitize, and store equipment properly. Ensure that dishes are washed after use. Corrected onsite. The blender was removed for cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The main food handling area at the front was disorganized, with items and utensils scattered/stacked on counters, shelves, and nearby surfaces. Please organize this area to facilitate cleaning and remove any items not in use.- Food debris/dirt were observed on the floors in the front and back areas. Please clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach/chlorine sanitizer in a bucket is measured at 10ppm with bleach/chlorine test strips. Ensure that bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm chlorine/bleach sanitizer during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Require chlorine test strips
- 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?
- Mouse droppings are observed behind the cooler in the back hallway. Ensure that the indicated droppings are cleaned up to help assess for any new activity.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Require monitoring thermometers in coolers that are missing them.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Require chlorine test strips
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Require monitoring thermometers in coolers that are missing them.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bare wood surfaces in bar area need to be painted smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?