K-J Bowl
12143 54 Street NW Edmonton AB T5W 3N4 · Food - General
4 inspections
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- -An invoice will be e-mailed to you. Follow the instructions on how to pay carefully. Once payment has been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -There is a 1 compartment sink currently available. An additional basin has been purchased and it was indicated it will be installed along with an adjustable faucet. Facility plans to have minimal food handling and will deep fry frozen pre-made/pre-cooked food. Have the sink and adjustable faucet installed. Once this has been completed, you will meet the requirements for minimal food handling and reheating of pre-made/pre-cooked foods as well as brewing coffee.You will still be limited to single use disposable utensils and dishware for customers after the installation of the additional basin.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -It was indicated that chlorine (bleach) would be used for sanitizing food equipment and surfaces. Obtain unscented household bleach.E-mail received showing chlorine test strips obtained.
- 23. Is the facility maintained in a clean and sanitary condition?
- -There was some clutter in the side storage room. Organize and reduce the number of items in the storage room to allow for easier cleaning and to prevent attraction of pests.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -There were packs of pop on the floor in the side storage room. Keep the pop off the floor to prevent contamination and allow for easier cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -There is a 1 compartment sink currently available. An additional basin has been purchased and it was indicated it will be installed along with an adjustable faucet. Facility plans to have minimal food handling and will deep fry frozen pre-made/pre-cooked food. Have the sink and adjustable faucet installed. Once this has been completed, you will meet the requirements for minimal food handling and reheating of pre-made/pre-cooked foods as well as brewing coffee.You will still be limited to single use disposable utensils and dishware for customers after the installation of the additional basin.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -It was indicated that chlorine (bleach) would be used for sanitizing food equipment and surfaces. -Chlorine test strips required. Obtain unscented household bleach as well as chlorine test strips able to measure between a concentration of 0-100 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- -There was some clutter in the side storage room. Organize and reduce the number of items in the storage room to allow for easier cleaning and to prevent attraction of pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -There is a 1 compartment sink currently available. An additional basin has been purchased and it was indicated it will be installed along with an adjustable faucet. Facility plans to have minimal food handling and will deep fry frozen pre-made/pre-cooked food. Have the sink and adjustable faucet installed. Once this has been completed, you will meet the requirements for minimal food handling and reheating of pre-made/pre-cooked foods as well as brewing coffee.You will still be limited to single use disposable utensils and dishware for customers after the installation of the additional basin.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -It was indicated that chlorine (bleach) would be used for sanitizing food equipment and surfaces. -Chlorine test strips required. Obtain unscented household bleach as well as chlorine test strips able to measure between a concentration of 0-100 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- -There was some clutter in the side storage room. Organize and reduce the number of items in the storage room to allow for easier cleaning and to prevent attraction of pests.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?