House of Fork
6439 Cartmell Place SW Edmonton AB T6W 4V4 · Food - General
3 inspections
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were observed left on surfaces in the kitchen and 0 ppm sanitizer was detected in solution staff indicated was sanitizer.- A 200 ppm quat sanitizer solution was prepared and wiping cloths immersed in the solution in between uses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meats are being thawed at room temperature for extended times. External temperature of the foods measured at 4C and -3C.The foods were relocated back to the coolers.- Thaw high risk foods:1. In the cooler below ready to eat foods,2. In the sink, under cold running water or 3. In the microwave if the food will be cooked immediately after thawing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available.- Sanitizer test papers must be available for measuring the concentration of all sanitizers being used on a daily basis.
- 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 handwash sink had a container located in it.- Handwash sinks are to be used solely for handwashing purposes only. Do not store items in it, rinse dishware or dump fluids at this sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning procedures/frequencies were not available onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions