Kelly's
10156 104 Street NW Edmonton AB T5J 1A7 · Food - General
8 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes were observed on the kitchen counters. Ensure wet clothes are immersed in sanitizer when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen spinach dip bowls were observed thawing at room temperature. Food was moved into the cooler during inspection.Ensure food is thawed safely via; 1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strip was not available for the quat based sanitizer. Ensure quat strips are obtained.
- 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?
- - Mice droppings were observed behind the coolers near the bar. Ensure droppings are cleaned and entry points sealed.- Staff indicated pest control managements is in place. Ensure pest records are provided.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some light bulbs in the kitchen were missing covers. Ensure covers are replaced in the ceiling or bulbs are replaced with shatterproof bulbs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation hood buffers have a build-up of dirt and debris.Ensure the indicated areas are cleaned and maintained in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Build of dirt and debris were observed beneath the stainless shelf in the bar.- The top of the dishwasher needs cleaning.- The vents in the walk in cooler ceiling needs to be cleaned. Ensure the indicated areas are cleaned and maintained in a sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- Staff indicated pest control management was in place, no records were available during inspection.Pest control reports should be provided.
- 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?
- Food handling permit was not posted at a visible location.Ensure the food handling permit is posted at a location where it is visible to the public/customers.
- 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?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Handwashing was not completed before food handling in between different tasks.Ensure handwashing is completed between tasks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink at the bar had no paper towels. Ensure paper towel is available at the sink.
- 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?
- MARCH 7, 2025; Mice droppings were observed behind the ice cooler. Staff indicated pest control management was in place, no records were available during inspection.- Mice droppings were noted on the floor around wine shelves at the bar and floor around an ice machine next to the walk-in cooler.Check all corners in the dining and kitchen for pest and clean up all mice droppings in the facility.Request pest control officer to set more traps in the facility.Remove items that are not in use from the facility.Ensure all exit doors have proper weather stripping to prevent pest entry.Store dry food items in pest proof containers with lids.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top of the pop dispensing gun was unclean. Staff cleaned the gun during inspection.Ensure the indicated equipment is cleaned and sanitized daily.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 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?
- Mice droppings were noted on the floor around wine shelves at the bar and floor around an ice machine next to the walk-in cooler.Check all corners in the dining and kitchen for pest and clean up all mice droppings in the facility.Request pest control officer to set more traps in the facility.Remove items that are not in use from the facility.Ensure all exit doors have proper weather stripping to prevent pest entry.Store dry food items in pest proof containers with lids.
- 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?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sani cycle of the low temperature dishwasher. The bleach sanitizer and rinse agent containers connected to the dishwasher were interchanged.A staff onsite removed the wrongly connected chemical containers to the dishwasher and have the rinse agent and bleach containers connected to the right chemical lines that feed into the dishwasher. The sanitizer line was primed, couple of cycles ran and 100ppm chlorine was measured at dish level.
- 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?
- Mice droppings were noted on the floor around wine shelves at the bar and floor around an ice machine next to the walk-in cooler.Check all corners in the dining and kitchen for pest and clean up all mice droppings in the facility.Request pest control officer to set more traps in the facility.Remove items that are not in use from the facility.Ensure all exit doors have proper weather stripping to prevent pest entry.Store dry food items in pest proof containers with lids.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the condiment cooler was measured at 10C with a probe thermometer.Remove all high-risk foods from this cooler and have them stored in another cooler.Do not store perishable foods in this cooler until it is in proper working order and maintaining a temperature of 4C or less.
- 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?
- Mice droppings were noted on the floor beside the ice machine.- Use bleach solution to clean up all mice droppings.- Contact pest control officer to assess all monitoring stations in the food premise.- Identify all potential point of entry (holes on walls, floor) and have them sealed.- Store all open dry foods in pest proof containers with covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seal of the condiment cooler is in disrepair and broken. A gap that allows hot air into the cooler was noted when the cooler door was closed.Repair or replace the broken cooler seal to prevent hot air in the kitchen entering into the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?