LE Kitchen
4 - 10219 100 Avenue Morinville AB T8R 1P9 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water pressure was noted to be inadequate at the handwashing sink located in the bar area. A video was received few hours after the inspection showing adequate water pressure at the hand washing sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Photographs received via email a few hours after the inspection showing that the facility was cleaned thoroughly.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A couch as noted in the dry storage area. Please remove the couch.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A couch as noted in the dry storage area. Please remove the couch.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An odor was noted in the dining and server area. Please investigate the source of the odor and re-mediate it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall and floor under the 2-compartment prep sink is damaged. Please replace or repair flooring and walls as required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored on top of noodles. Please be advised that raw meat must be stored in a designated area located away from ready-to-eat food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Nonfood related items were stored with food related items. Please designate an area to store nonfood related items. Please do not store nonfood related items with food related items.2. Staff personal items such as bicycle and other children toys were noted to be stored food related items. Please remove all nonfood related items.3. A couch as noted in the dry storage area. This area is also being used for children. Please be advised that children must not be allowed in the commercial kitchen. Please remove the couch.4. Cardboard boxes were being used to cover the meat slicer and store food items. Please be advised that cardboard boxes cannot be cleaned and sanitized and must not be used to store food items or to cover the meat slicer.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An odor was noted in the dining and server area. Please investigate the source of the odor and re-mediate it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The prep area hand washing plumbing line was leaking. Please repair the plumbing line.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall and floor under the 2-compartment prep sink is damaged. Please replace or repair flooring and walls as required.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Accumulation of grease was noted inside and underneath cooking equipment, prep cooler, standup coolers. Dust/debris noted on the fans of walk-in-cooler and walk-in-freezer. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create a written cleaning schedule and implement it.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thawed chicken in water with no running cold water was measured at surface temperature 12C. Cold water was turned on during inspection.Ensure thawing is done under cold running water or overnight in the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall under the 2-compartment prep sink is damaged. Ensure tile is replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas under the 2-compartment prep sink, counters, meat slicer, and metal shelve used for food storage were unclean.- The back dry food storage area was disorganized.Ensure facility is maintained in a clean and sanitary manner at all times. Keep boxes off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands between tasks. Food handlers were noted to be using rubber gloves to handle raw chicken and using same gloves touching other surfaces. Importance of hand washing was discussed was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands. Please use disposable gloves for food handling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was noted to be stored on top of mayonnaise. Raw meat must either be stored on a designated shelf located away from ready to eat food items or on a bottom shelf. Please do not store raw meat on top of ready-to-eat food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dry storage area of the facility requires organizing. Nonfood related items were noted to be stored with food related items. Staff personal items were also noted to be stored with food items. Please be advised that nonfood related items must be stored away from food related items. Please organize the dry storage area. Please do not store nonfood related items with food related items.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The prep area located besides the two-compartment dishwashing sink needs to be resurfaced. Please resurface the area and ensure it is maintained in a smooth, easy to clean and moisture resistant state at all times. 2. Holes were noted on the walls and ceiling of the facility. Please cover all these holes and ensure all wall surfaces are made of smooth, easy to clean and moisture resistant state at all times. 3. It was noted that the facility's ventilation system requires professional cleaning. Please contact a professional to have the ventilation system cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Accumulation of grease was noted underneath the equipment and on ventilation system. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
0 infractions