Kasoa Tropical Food Market
6508 170 Avenue NW Edmonton AB T5Y 3X6 · Food - General
3 inspections
- 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)?
- At the two compartment sink, install a drying rack to allow items to be air dried.
- 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?
- Invoice was paid online. Once permit is received and posted, please inform health inspector.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training was missing. Staff in the fresh meat department requires training about food safety.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Freshly cut bell peppers and squash were stored in the cold holding unit. It was being prepped and prepared in the fresh meat department. Ensure all produce is prepped and packaged in a sanitary manner that prevents cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A two compartment sink was present with dish soap and a bottle of bleach. Staff was retrained on the manual three step dishwashing method. Always wash in hot soapy water, rinse with hot water and sanitize using an approved sanitizer. The items need to be submerged in sanitizer solution for a minimum 2 minutes before allowing for air drying.At the two compartment sink, install a drying rack to allow items to be air dried.
- 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 were stored in a back room, in a cabinet. The vial of strips was missing a protective cap. Obtain new chlorine test strips and place in the fresh meat department where it is more obvious.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was a fresh meat department now and a hand sink was installed. However, there was no soap and paper towels dispensers/holders for the hand sink. Provide proper soap and paper towels for the hand sink. There must be a proper holder/dispenser for the supplies.
- 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?
- Invoice has not be paid, however, as there is a fresh meat department now, the file requires updating. Inquiry into the invoice will be made.In the future, any addition or removal of food handling, please inform the health department or your local health inspector.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training was missing. Staff in the fresh meat department requires training about food safety.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A commercial sized meat bandsaw was present. Operator indicated that soap and bleach were used to clean it. When cleaning and sanitizing, keep soap separate from sanitizer, do not mix together. The cleaning frequency cannot be more than 4 hours.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Initial Inspection
0 infractions