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Joey Mayfield

130 Mayfield Common NW Edmonton AB T5P 4B3 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer noted in the sushi prep cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom faucet loose. Please fix.
  3. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottle with clear solution inside noted by back prep area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer noted in the sushi prep cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom faucet loose. Please fix.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inconsistent running hot water noted at the two compartment sink by the dishwasher. Kitchen hand sinks water noted to have more running cold water vs hot.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for following items.- Observed a small plastic veggie slicer with some food debris on it hung back at the work space.- Stainless steel Globe brand slicer observed to have some food debris on the back of the unit especially near blade (back prep area/stuck wasn't able to take it apart).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishpit area - observed a broken strainer hung up on top of the 2 compartment sink. Discarded at time of inspection.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Measured approx 3 sanitizer buckets along the cookline and/or back prep area - measured at <200PPM Quats. Please ensure sanitizer concentration being maintained at 200PPM at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test papers expired (July 01, 2023). Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a metal strainer broken (pieces of metals sticking out and displaced off the base. Discarded at time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed food debris on a metal slicer and on slicer blades. Operator indicated these food items were cleaned. Please conduct more detailed cleaning/sanitization before putting it back in the work space.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats solution measured at 100 ppm using test strips. Solution was replaced and re-measured at 200 ppm. Please ensure that sanitizer solution is maintained at 200ppm Quats.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was found on a food prep surface. Please store cleaning cloths in a sanitizer bucket at all times when not in immediate use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bin with raw meat was stored on the floor in the walk-in cooler. All food items must be stored at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • 2 spray bottles in the kitchen were not labeled with their contents. Both spray bottles were labeled immediately. Please ensure that all chemicals are labeled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop in the flour does not have a handle. Please use scoops with handles to avoid cross-contamination and ensure the scoops are stored in an upright position.