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Jessica Restaurant

112 - 300 Merganser Drive W Chestermere AB T1X 1L6 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on counter. These were removed during the inspection. Ensure all cloths are stored in sanitizer solution or laundered between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Boxes were stacked on top of drain board to the right of dishwasher. Remove boxes and ensure area is not used for storage. Area must be kept clear for air drying dishes and to ensure proper flow from dirty to clean to prevent any contamination of clean dishes.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several contaminated cleaning cloths on the counter. Ensure cloths are stored in sanitizer bucket when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips on-site had expired in 2021 and were discolored. Obtain new 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?
      • Weatherstripping at back door is damaged and there is a gap underneath door. Repair weatherstripping so there is no gap.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue tupperware bins were used throughout kitchen for food storage. These are not made of food grade plastic. Please ensure all food storage bins are food safe.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bins of fried breaded chicken/meat were on the counter at room temperature when inspection began. Operator placed these into fridge during inspection. Ensure all high risk products are held under temperature control. Take out only what is needed for immediate preparation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked by the garbage bin. Keep hand sink clear to allow for easy access and ensure staff are washing their hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff were using two compartment sink for handwashing, but no paper towel was available. Please install paper towel dispenser by two compartment sink so staff have proper supplies when using this as a handwash sink.