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Lawson's Fish & Chips

10183 186 Street NW Edmonton AB T5S 0G5 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The potato wedging machine was found unclean and had not been properly cleaned since its last use. -Failure to clean and sanitize food equipment immediately after use can lead to contamination and increase the risk of foodborne illness. -The manager arranged for the equipment to be cleaned and sanitized during the inspection. -Ensure all food contact equipment is thoroughly cleaned and sanitized immediately after each use, and maintain a regular cleaning schedule to prevent recurrence.
    • 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?
      • -A long hose from the potato wedge storage bin was directly inserted into the floor drain for draining purposes.-This practice creates a potential risk of backflow and contamination of food from wastewater present in the floor drain (e.g., residual water in the trap).-Please discontinue this draining method immediately. -Ensure an appropriate air gap is maintained to prevent backflow contamination. -The manager removed the hose during the inspection.Please educate all staff involved in potato wedging on proper drainage and food safety practices to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher final rinse cycle is not reaching the required sanitizing temperature of 71°C at dish level.Insufficient final rinse temperature may result in improper sanitization of utensils and equipment.Adjust and service the dishwasher as needed to ensure it consistently reaches a minimum of 71°C at dish level during the final rinse cycle. Until such time as the dishwasher is properly adjusted or serviced, the machine may be used for washing; however, manual sanitization using an approved sanitizer must be conducted after washing.Regularly monitor and log dishwasher temperatures to ensure compliance with sanitization requirements. Do not use the dishwasher for sanitizing until proper temperatures are achieved.
    • 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 system is overdue for service, with the last scheduled service due in October. The ductwork requires routine professional cleaning.Accumulation of grease and dust in the ventilation system can compromise sanitary conditions and poses a potential fire hazard.Please arrange for a professional cleaning and servicing of the ventilation system and ductwork to ensure safe and sanitary operation of the facility.Maintain a regular service and cleaning schedule for the ventilation system to prevent grease buildup and ensure ongoing compliance with safety and sanitation requirements.
  2. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -Observed a staff member in the front kitchen not washing hand after touching the face. -Wash hands often with soap and warm water before starting work. Always wash hands after using the toilet and whenever hands become soiled. -Educated on the importance of personal hygiene in a food facility. -Educational posters were provided.
  3. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -Sticky fly trap ribbons were observed hanging in the back storage area.-Please discontinue the use of sticky fly control ribbons. These devices pose a contamination risk because dead or dehydrated flies can detach and fall onto food, food-contact surfaces, or utensils below. Remove all such traps from food storage and preparation areas and implement alternative pest control measures that comply with food safety standards.
  4. Initial Inspection

    0 infractions