LETS Grill Restaurant
5926 104 Street NW Edmonton AB T6H 2K3 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was teste multiple times with a probe thermometer. No sanitizing temperature detected. Ensure 2 compartment sink is used along with disposable plates/utensils for customers.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certification is needed. Process for dishwashing described did not contain a sanitizing step. Please ensure food safety training is obtained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food surface sanitizer noted to be available onsite. Sanitizer solution made onsite.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not in function at the time of the visit. Upon turning the dishwasher no sanitizing temperature was noted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing procedures noted. Ensure manual dishwashing procedures are followed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- During the visit it was noted that the hot water was not available anymore at the faucet level (hot water run out during the visit). Restaurant will close until hot water is restored.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certification is needed. Process for dishwashing described did not contain a sanitizing step. Please ensure food safety training is obtained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Stove noted in the back of the kitchen, no ventilation above the stove. Please ensure cooking on the stove top is not completed as there is no outside ventilation. At the time of the visit a couple pots were noted to be used for cooking on the stove; this was corrected during the visit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at handwashing sink was not in a dispenser. Corrected onsite - paper towel roll was placed into a paper towel holder.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?