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Jubilee Lodge Nursing Home - Kitchen

10333 76 Street NW Edmonton AB T6A 3A8 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Quat sanitizer solutions throughout the kitchen measured little to no Quat sanitizer residual and were <200ppm Quat. - Operator contacted chemical supplier during inspection to have this repaired asap.- Operator to switch to an alternative sanitizer (100ppm Chlorine) if dispenser cannot be repaired in a timely manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the handles on the Suzy Q carts have food debris built up on them.X The drawers and underside of the drawer handles across from the grill line have food debris and buildup on them.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The ice machine is due for cleaning / servicing.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Staff belongings were stored next to an open container of dry potato mix. Staff instructed to separate personal belongings from foods used in the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X Although the final rinse temperature read ~82C (180F) - 85C(185F) at the manifold. The high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C at the dish level during the visit. Repair contractor was called in to make necessary repairs immediately following the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There was mold growth noted in the walk-in cooler on the electrical lines and on the shelving.