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Hot Philly Steak And Fries

9604 165 Avenue NW Edmonton AB T5Z 3H2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked rice held in a warmer was measured below 50C. Ensure all hot-holding units are maintained at or above 60C at all times. Discard high-risk food held between 4 and 60C for more than 2 hours. Corrected onsite. The rice was discarded. - A thermometer was missing in the kitchen stand cooler containing various cut vegetables. Please ensure all coolers have internal thermometers to monitor and verify temperatures. Corrected onsite. A thermometer was placed in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Stand freezer (inside and out) – food debris and grime noted.- Microwave (inside and out) – food debris and grime noted.Please clean and maintain in a sanitary condition. Please focus on high-touch surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floor under the frying area - buildup of food debris/grease noted.- Fan near cooking area - buildup of dust/food debris noted.Please clean and maintain in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • No written pest control record is observed. Ensure that a written pest control record is maintained. The AHS Pest control checklist is provided to the operator during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The green cutting board in the back food prep area is observed to be in disrepair and is no longer smooth, durable and easily cleanable. Ensure that the indicated cutting board is replaced, re-planed or discarded.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back handwash sink was obstructed during inspection. The basin was covered with a large plastic lid that covered the entire basin. Ensure it is accessible and unobstructed at all times.Staff washroom hand sink had low hot water pressure. Increase water pressure. Ensure hot and cold water is adequate and readily available 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?
      • Some flies were noted in the back kitchen. Please continue with cleaning, removing garbage and covering all open food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup of food and grease was present under the stove especially the sides of the deep fryer. High touch areas (especially handles) had buildup of dried food.Please clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas (such as the corners and edges of the floor especially under shelf, sink, equipment) had buildup of food/garbage. Please clean those areas.