Lewis Estates Retirement Residence - Serveries
9310 211 Street NW Edmonton AB T5T 4N8 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *The hot holding unit was not turned on early enough to ensure hot food items are maintained at 60C or higher. It was also noted the water level in the unit was inadequate and below the fill line. Staff and the DOC were advised that the unit must be turned on in advance for hot food items to be maintained at 60C or more and water should be added when needed. Review with all your staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *The ceiling tile above the microwave was displaced, creating an open gap. Ensure the tile is returned to its proper position when access is not required. DOC moved the ceiling tile back into its proper position during the inspection and will speak with maintenance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Food splatter noted in the microwave. Clean microwave. Cleaning completed during inspection.*A spoon was found inside the brown sugar container with the handle in direct contact with the sugar. Staff and the DOC were advised utensil handles must not in come in contact with food products to prevent contamination of the bulk ingredient. Spoons should be stored with the handle facing upward or placed in the dishwashing area after each use. The spoon was removed during the inspection. Review with all staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cavicide wipes observed to be in the servery. Staff member confirmed that cavicide wipes are used to clean food surfaces. Please ensure an approved sanitizer solution is used for food surfaces. The servery is supplied with QUAT dispenser, Ensure food approved sanitizer is available at all times.Test strips observed to be expired (2020). Ensure testing equipment for QUAT sanitizer are available and tested/monitored as needed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Servery cupboard was observed to be missing a lock and some drawers had locks undone. The cupboard missing a lock was observed to store chemicals. Ensure chemicals are adequately managed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bucket of sanitizer observed at 0ppm quat. Staff dispensed sanitizer from dispenser and verified at ~25-50ppm. Product is not dispensing at the adequate concentration. Reviewed proper use of test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet on sink next to dishwasher is not operating as design. Repair or replace.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bucket of sanitizer observed at 0ppm quat. Staff dispensed sanitizer from dispenser and verified at ~25-50ppm. Product is not dispensing at the adequate concentration. Reviewed proper use of test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet on sink next to dishwasher is not operating as design. Repair or replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust, grease, and food debris build up in servery including the following: wall behind dishwasher, in corners and hard to reach area, and walls including around/below hand sink and air conditioner. Ensure cleaning cloths are kept in a sanitizer solutions. Ensure servery is maintained in good repair and sanitary condition. Clean servery.
- 23. Is the facility maintained in a clean and sanitary condition?
- X There is visible debris / buildup under the dish washing machine area.X There is visible debris / grime on the walls.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The microwave is dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- X There is visible debris / buildup under the dish washing machine area.X There is visible debris / grime on the walls.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust, grease, and food debris build up in servery including the following: wall behind dishwasher, in corners and hard to reach area, and walls including around/below hand sink and air conditioner. Ensure cleaning cloths are kept in a sanitizer solutions. Ensure servery is maintained in good repair and sanitary condition. Clean servery.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Inspection was conducted after breakfast. Rolled oats @48C was observed. Please ensure that staff are checking internal temperatures of hot holding food items. Ensure staff are recording temperatures observed with probe thermometer. Reviewed importance of hot holding.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Pooling water under the dishwasher. Reviewed source of water leaks with operator. Water appears to be from splashing during wash cycle of dishwasher. Ensure dishwashing area is maintained in good repair and able to adequately prevent leaks/water infiltration on to floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust, grease, and food debris build up in servery including the following: wall behind dishwasher, in corners and hard to reach area, and walls including around/below hand sink and air conditioner. Ensure cleaning cloths are kept in a sanitizer solutions. Ensure servery is maintained in good repair and sanitary condition. Clean servery.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food safe sanitizer observed in the servery. Ensure that a food grade sanitizer is available at all times during food preparation and service. Wet cloths observed on dishwasher rack in second floor servery. Ensure that cleaning cloth are stored directly in sanitizing solution when not in immediate use. Sanitizer (D10) dispenser in the 2nd floor servery was tested and verified at 0 ppm. Sanitizer concentrate is almost empty. Reviewed ensuring that staff are regularly testing and recording concentration of sanitizing solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed cut fruit for dessert on the clean side of the dishwasher stainless steel shelf. Fruit placed in fridge by Public Health Inspector during the inspection.Keep high-risk or potentially hazardous items in the fridge until service. Do not leave food items out a room temperature for extended periods of time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Inspection occurred during lunch service. Tomato soup observed at 60 C after vigorous stirring. Reviewed requirement for hot holding of food items at 60.0 C or hotter at all times during food service. Steam table on second floor observed at 2.5 setting with water in steam table ~46 C. Insert observed in one side of steam table with exposed water and either side. Water in steam table only extended ~1/4 inch above the bottom of the insert. Ensure that steam table is pre-heated prior to food items being added, ensure that steam table is sufficiently supplied with an adequate amount of water, and ensure that lids or other inserts are placed over non-used areas of the steam table to help retain heat (and prevent burns/scalding from steam). Hot holding temperature logs observed in the second floor servery. Temperatures for December 4 Meal service were not recorded. Records for 16-30 indicate the following temperatures 160 F, 155F, or 165 F over multiple days. October 2023 monthly records indicate dinner temperatures of dinner for many days of the month at 160 F. Please ensure that staff are checking internal temperatures of hot holding food items. Ensure staff are recording temperatures observed with probe thermometer. Reviewed importance of hot holding.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher verified at a maximum temperature of 68 C at the plate/dish level and gauge maximum temperature 76 C at the gauge. High temperature dishwasher is not achieving sanitizing temperature at the gauge or plate level. Immediately cease use of dishwasher and have unit serviced. Ensure that staff are checking temperature of rinse cycle and recording the temperature of the cycle. All dishes and equipment must be washed in the main kitchen until the dishwasher has been repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Second/additional paper towel roll observed on counter. Paper towel removed during inspection. Ensure that paper towel is stored directly in covered paper towel dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust, grease, and food debris build up in servery including the following: wall behind dishwasher, in corners and hard to reach area, and walls including around/below hand sink and air conditioner. Ensure servery is maintained in good repair and sanitary condition. Clean servery.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?