Leopold's Tavern - Events
10302 82 Avenue NW Edmonton AB T6E 1Z8 · Food - Special Event
3 inspections
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATs sanitizer was 400ppm and higher than the approved concentration of 200ppm. PHI coached staff onsite on mixing 200 ppm QUAT sanitizer.Action Required:Please ensure approved food contact surface sanitizers (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) are readily available when in operation, to facilitate effective cleaning and sanitizing procedures.Resource:How to mix an approved sanitizing solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pulled pork was 49C (internal temperature taken using probe thermometer). Pickled eggs were not transported at room temperature with no temperature control. External temperature was 7C. Staff had a probe thermometer. Discussed required temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink not set up yet.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips available; however, booth was using a quat sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?