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Leonardo's

9908 112 Street NW Edmonton AB T5K 1L7 · Food - General

6 inspections

  1. 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?
      • Not checked at this time – Pest control monitoring would be conducted visually, however, not recorded. Link to pest control monitoring template will be provided
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit containing soup was at 53C. The soup was placed in the unit at noon. Owner was informed to discard the soup as it had been in the danger zone for too long.Sandwich cooler was at 6C. Operator was asked to monitor the temperature. Fresh basil was stored in butter and at the time, was out at room temperature. Operator was informed of the food safety concern.
    • 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 monitoring would be conducted visually, however, not recorded. Link to pest control monitoring template will be provided
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer for food contact surfaces was unavailable for the kitchen. For customer tables, a combination of Windex and a citrus solution was used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit containing soup was at 53C. The soup was placed in the unit at noon. Owner was informed to discard the soup as it had been in the danger zone for too long.Sandwich cooler was at 6C. Operator was asked to monitor the temperature. Fresh basil was stored in butter and at the time, was out at room temperature. Operator was informed of the food safety concern.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sink had dish detergent, however, was missing a chemical sanitizer. Operator was informed that a sanitizer was needed for final sanitizing. As the facility was closing soon for the day, operator indicated that it would be available for the next day. Ensure all items are sanitized before use. Also, all food contact surfaces (ie. counters) are to be cleaned and sanitized before use as well.
    • 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 monitoring would be conducted visually, however, not recorded. Link to pest control monitoring template will be provided
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used towels were observed in various areas of the facility. Keep the used towels stored in sanitizer solution when not in use rather than on counters. A labeled pail with sanitizer solution should be available when in operation. Alternatively, replace the towels frequently such as every couple of hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A couple of premade sandwiches were stored in the cooler, uncovered. Keep foods covered to prevent cross contamination issues.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main handwash sink was equipped with soap and paper towels, however, it was non-operational. The three compartment sink also had soap and paper towels. The battery for the sensor at the main hand sink was out and water could not be released. In the interim, operator was using the three-compartment sink while technician was coming.
    • 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?
      • Permit not posted. Please post a valid Food Handling Permit in an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some high touch areas such as handles of microwave and the prep cooler had some buildup of grease. Ensure high touch areas are cleaned and sanitized frequently.The long cutting board for the prep cooler had some deep staining. The cutting board is due for deep cleaning. If the staining cannot be lifted, it will need to be repaired or replaced to allow for proper cleaning.The panini press had buildup of food and was due for cleaning. The meat slicer was in use at the time, however, it was cleaned after use. Good.
  6. Risk Management Inspection

    0 infractions