Leopold's Tavern
2861 119A Street SW Edmonton AB T6W 3R3 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal beverage stored next to foods on the storage shelf and above clean dishware.- Store staff personal items away from foods and below food contact surfaces, dishware, etc.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing cleaning supplies were not labelled as to their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff informed that containers of sauces in the food prep sink were going to be left to cool to room temperature. No ice-water bath setup.- Staff were instructed to prepare an ice water bath and frequently mix the foods to quickly cool the foods. Proper cooling procedures reviewed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of prepackaged cheese curds left on the counter measured at 18-26 C. Food was discarded- High risk foods must be held at less than 4C or greater than 60C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food particles noted on the slicer located on the clean dish storage shelf.- Equipment sent for washing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solutions measured at 0 ppm, need to be at minimum 200 ppm. Corrected- New sanitizer solutions were prepared and measured at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Squeeze bottles of dressings stored in an inadequate ice-water bath. the ice had completely melted and the storage container was too small for the number of squeeze bottles. Corrected- Maintain proper ice-water levels and ensure that the food container are fully immersed in the ice water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions