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kb&co

144 - 10226 104 Street NW Edmonton AB T5J 1B8 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The quat based sanitizer in the bucket was at inadequate concentration. Quat test strip was not available.- Wet cleaning cloth in a bucket with no sanitizer was observed on the cooler. Fresh sanitizer was dispensed and measured at 200ppm.Ensure wet cleaning clothes are immersed in a food grade sanitizer between re-use.Ensure sanitizer solution is tested after dispensing and replaced after every 2 hours or when visibly dirty.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 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?
      • Pest control records were not available on site. Ensure pest records are completed at least once a month and kept on site.A copy of the AHS pest checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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?
      • A valid food permit was not posted at the facility.Ensure a valid permit is posted at a visible location.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was at inadequate concentration. Sanitizer was replaced and tested between 200-400ppm. Ensure sanitizer concentration is confirmed at the dispensing station and replace sanitizer in the bucket after every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the hot holding unit for about 2 hours was measured at 51C internally. Operator indicated soup will be discarded and replaced with the freshly cooked soup.Ensure food in hot holding is maintained at a minimum temperature of 60c,and monitor temperatures every 2 hours.
    • 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?
      • Pest control records were not available on site. Ensure pest records are completed at least once a month and kept on site.A copy of the AHS pest checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of rice on a warmer was measured at 43C. The rice was immediately reheated in an oven to 74C and hot held at 60C on the warmer.Always use an oven to reheat foods from a cooler to at least 74C before hot holding at 60C or more on food warmers.