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Lifestyle Options Leduc - Kitchen

108 West Haven Drive Leduc AB T9E 0R7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two out of three sanitizer buckets tested had zero concentrations of Quat sanitizer. Staff was advised to refresh and test sanitizer. Some of the staff were unaware how to test sanitizer. PHI reviewed testing with staff. Buckets were refresh and adequate concentration was detected (200ppm). Please review with all staff how to test sanitizer. Buckets with zero concentration of sanitizer were in the back prep area and server coffee/tea station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Scoop handles were observed in direct contact with the dry ingredients in the soup base containers. Additionally, scoops for oatmeal and other dry ingredients were stored in a separate container outside the bins. The container contained visible debris. Discussed proper scoop storage with site. Ensure one of the following scoop storage practices is followed: utilizing holders, store scoops outside in a clean container or place scoops into dishwashing once they are not required. Scoops were all removed and placed into dishwashing. Change storage practices.*Debris was observed inside both knife holders and on the surfaces where the knives are inserted. Thoroughly clean and sanitize both holders and ensure that only clean knives are placed into them.*Build of scum and residue noted inside the ice machine and ice scoop holder. Clean and sanitize the ice machine and ice scoop holder. Holder was moved to dishwashing during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Strainer was observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. Strainer was discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation was noted on the ceiling tiles next to the ceiling vent. Clean area and add task to routine cleaning schedule.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration unit in front of the grill was observed to have food at temperatures over 4 C. Ensure refrigeration unit is in good repair and temperatures are maintained under 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing was observed to not be set up to achieve an adequate sanitizing level. This was corrected onsite.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal drinks/water bottles were found throughout the kitchen. Designate and label an area just for staff beverages to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Improper scoops were being used to handle soup bases/seasoning(e.g. bowls, cups, single use condiment containers). Immediately stop this practice. Ensure proper scoops with handles are used and scoops are properly stored -upright with the handle up when stored inside container or utilize a holder or another method that prevent contamination of the bulk dry ingredient.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food debris was found in bins used to store equipment and utensils throughout the kitchen. Bins were located on shelf above prep cooler, dishwashing area. Clean out bins and add to routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust was found on the celling vents/ceiling tiles throughout the kitchen. Cleans areas and add to routine cleaning schedule.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Mop sink faucet was observed to be leaking. Ensure all equipment is in good repair.
  7. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Mop sink faucet was observed to be leaking. Ensure all equipment is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Scoops were observed to be stored int the bulk product. Ensure scoops are stored safety outside of the product to protect from cross contamination. Ensure scoops are removed immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Strainer was observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. This was corrected during inspection (strainer was discarded).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning is done in hard-to-reach areas, walk in cooler door, under dishwasher, under dry storage racks and ceiling tiles. Areas were shown during the inspection.