Skip to content
Loading map…

Laurel Heights Retirement Residence - Servery

3110 22 Avenue NW Edmonton AB T6T 0R2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal beverages were found throughout the servery next to food prep areas, dishwashing etc. Designate and label an area clearly for staff beverage to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Food safe sanitizer was stored in green bucket labeled detergent. Ensure chemicals are stored in properly labeled containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on black fan sitting by the window. Clean fan and add to cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was tested with test strips and observed to have a low concentration (0 ppm). Sanitizer solution was remade and tested to be at 200 ppm QUATS.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Utensils were observed to be stored in the bulk product (i.e. ladles in margarine). Ensure bulk product is protected from contamination and ladles are washed and sanitized in between use. This was immediately corrected by the operator. * Pre-portion ice creme was observed to be stored in the walk-in cooler without being covered. This was immediately corrected by the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Missing handle for the dry storage cupboard was observed (2 holes exposed). Ensure all areas are in good repair.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution available during the inspection. Staff indicate water or water & soap are used on food contact surfaces. Reviewed requirement for cleaning and sanitizing of food contact surfaces. Ensure a sanitizing solution is available at all times during food preparation and service.*No sanitizing solution available during the inspection. Ensure a sanitizing solution is available at all times during food preparation and service.October 12, 2023 - sanitizing solution in second floor servery 100 ppm quats. No sanitizer available in the third floor servery.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper use of steam table for hot holding of hot food items in the second floor servery. Observed hot food items stored outside of the steam table (on top of lid of steam table, on counter, and in an insert inside steam table insert). Reviewed requirement for hot holding of food items. Ensure food items are stored directly inside steam table or soup warmer unit. Ensure hot holding units are pre-heated.
  7. Risk Management Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food products in third floor fridge discarded during inspection. Various products verified at 10.2 C and 12.3 C with a probe thermometer. Products discarded included: milk, yogurt, and fruit.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution available during the inspection. Staff indicate water or water & soap are used on food contact surfaces. Reviewed requirement for cleaning and sanitizing of food contact surfaces. Ensure a sanitizing solution is available at all times during food preparation and service.*No sanitizing solution available during the inspection. Ensure a sanitizing solution is available at all times during food preparation and service.October 12, 2023 - sanitizing solution in second floor servery 100 ppm quats. No sanitizer available in the third floor servery.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered bowls of fruit observed in third floor servery fridge. Ensure all food products are covered during storage and transport. Fruit discarded during inspection due to temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper use of steam table for hot holding of hot food items in the second floor servery. Observed hot food items stored outside of the steam table (on top of lid of steam table, on counter, and in an insert inside steam table insert). Reviewed requirement for hot holding of food items. Ensure food items are stored directly inside steam table or soup warmer unit. Ensure hot holding units are pre-heated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed fruit for dessert at lunch stored on countertop and not in fridge. Ensure potentially hazardous and high-risk food products are stored at 4 C or colder OR 60 C or hotter. Ensure items are not removed from cold storage until needed. Fruit placed in fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food products inside second floor servery fridge verified at 10.2C and 12.3 C. Cold storage units must be able to maintain a temperature of 4.0 C or less. Temperature records on fridge indicate temperatures greater than 4.0 C with no corrective action. Temperature record observed indicated acceptable temperature range for med fridge. Fridge removed during inspection. Ensure new fridge can maintain a temperature of 4.0 C or colder. Ensure staff are completing corrective actions if fridge is above 4.0 C. Multipurpose room fridge verified at 4.2 C. Temperature gauge set to maximum cold setting. Ensure cooler can maintain a temperature of 4.0 C or less. Repair and replace fridge.