Lifestyle Options Riverbend - Kitchen
200 Falconer Court NW Edmonton AB T6R 2V9 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Frozen food items were stored on the floor in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning Corrected later in the day: Photo received showed items were removed off the floor and placed onto shelves.*Yogurt parfaits were not covered in the walk in cooler. Ensure all food products are covered to protect from contamination. Corrected: Parchment paper was placed on top of the parfaits.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *A buildup of sticky residue was observed on the juice machine nozzles. Clean and sanitize nozzles and ensure task on the daily cleaning schedule. Corrected later in the day: Photo received showed nozzles were cleaned and sanitized.*A buildup of food particles on the cage and splash guard above the mixer. Ensure all parts of the mixer are adequately cleaned and sanitized after each use. Corrected: Mixer was cleaned and sanitized during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- *A buildup of grime and grease noted on the FRP wall behind the dishwasher. Clean area. Corrected later in the day: Photo received showed wall was cleaned.*Dust accumulation noted on ceiling vents above the food preparation area. Clean vents.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Desserts in the walk in freezer was not covered to protect from contamination. Ensure all food products are covered to protect from contamination. Corrected on site: manager put parchment paper on top of desserts.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff personal drinks was found throughout the kitchen. Staff personal bag was found under dishwasher. Relocate personal items to designated storage area. If drinks are being stored in the kitchen ensure the area is designed, labelled and away from food prep areas. Corrected on site: Staff relocated bag to staff area. Corrected on the same day: after the inspection manager sent photo showing he designated and labelled area on shelf for staff to store personal drinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Improper usage of equipment and storage of utensils. Metal condiment container was found in the dry ingredient and tongs found inside a container of noodles. Ensure only proper utensils are used to handle food items. If utensil is being stored directly in the container, ensure the handle is up or use a proper storage container. Remove condiment container and tongs and review with all staff. Corrected on site: Manager removed items.*Debris and dust were accumulation on the cover of the domestic fan located by the cookline used to cool the kitchen. Ensure fan is part of clearing schedule, clean fan. Corrected on site: manager removed fan and will not use it.*Build of debris under shelving in the walk in cooler. Clean shelving. Corrected on the same day: after the inspection manager sent photo showing shelves have been cleaned.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Ensure adequate food safety training is done as per Section 31 Food Regulation. It appears that weekend staff do not have training as required by the legislation in place.
- 20. Do food handlers at the facility have adequate food safety training?