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Homefire Grill

18210 100 Avenue NW Edmonton AB T5S 2V2 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled vegetables found in the walk-in cooler. The operator quickly discarded the spoiled vegetables. Please ensure that all stored foods is regularly examined for spoilage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bag of onions was found stored next to raw meat in the walk-in cooler. The operator moved the bag of onions to a different location. Please ensure that the vegetables are not stored next to raw meat. 2. Raw meat storage containers were found to have an excess of pooling oozing juice that could present contamination risk for the items in storage. The operator moved the raw meat into a clean container for storage. Please ensure that all storage containers are maintained in a sanitary manner.3. A used coffee mug was found on the food prep surface. The operator moved the coffee mug away from the food prep surface. Please ensure that there is a separation of personal items and food prep areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some broken and damaged food containers were noted in the facility. The damaged containers were disposed of by the operator. Please ensure that all equipment is maintained in good condition at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • • The dishwasher is not dispensing any chlorine. The dishwasher was primed and re-tested with test strip but it failed to detect any chlorine. Please call for service. In the meantime, dishes can be washed in the dishwasher and manually sanitized with 100 ppm of bleach solution.• The Glass washing is not dispensing any chlorine. Please call for service. In the meantime, dishes can be washed in the kitchen dishwasher and manually sanitized with 100 ppm of bleach solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • • Chefs knives stored with their blades in space between prep tables. These spaces are not easy to clean and sanitize frequently. Please avoid storing knives in such space. Knives moved, washed, sanitized and brought back for use at the time of inspection - Corrected.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two cooler in the kitchen are >4C at the time of inspection ( 10 and 13 C). Please ensure the cooler is uniformely 4C or below at all times. Until these coolers are in good working please don't store any potentially high risk food for >2 hours and discard if any left over/unused after 2 hours.