Lifestyle Options Schonsee - Food
6088 Schonsee Way NW Edmonton AB T5Z 0K6 · Food - General
11 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training has been scheduled for food service staff through one of the course providers on the list of recognized food safety courses in Alberta from the Government of Alberta. - Please notify the undersigned once the staff have completed the training.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Used wiping cloths noted in the servery spaces with no food safe sanitizer solution available. Refer to the guidance in the following link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 09. Are chemicals stored and handled in a safe manner?
- X Chemicals in the servery spaces were stored in mislabeled containers. Additional labels available. Ensure all chemical bottles are properly labeled. Some of the bottles of Oxivir Plus were still in refilled Oxivir TB bottles.These were relabeled during the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- X Basic food safety training has been scheduled for current food service staff. However, at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site.- Please notify the undersigned once food safety training that meets section 31 of the Food Regulation has been completed by the necessary food service staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X No sanitizer solution was available in any of the servery spaces for use on the servery food prep areas.X Probe thermometers are not being adequately cleaned and sanitized between use.X Butterfly – Used wiping cloth was stored on top of the sanitizer spray bottle. This was discarded during the inspection.- Wiping cloths are not to be reused unless they are stored in a sanitizer solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.X Summerbrook – used wiping cloth stored in the 2-compartment sink. Staff indicated they use this to wipe the counters with. - Wiping cloths are not to be reused unless they are stored in the Quat solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Heritage – Bag of single service sugar packets in same drawer as the kitchen binder, ball of yarn, beads, scissors, and other non-food related items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Summerbrook – One of the lower cabinets contains prepackaged snacks with other non-food related items.
- 09. Are chemicals stored and handled in a safe manner?
- X Chemicals in the servery spaces were stored in unmarked or mislabeled containers. - Purple solution in Oxivir TB bottle- Accelerated Hydrogen Peroxide (non-food safe) product in Quat sanitizer bottle meant for food prep surfaces.- Blue / clear chemicals stored in generic spray bottles with no labels, etc.X Butterfly - Quat sanitizer bottle was filled with an accelerated hydrogen peroxide product not suitable for food preparation surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Butterfly – A plate of food was observed at 10:15 am on the servery countertop stored at room temperature since breakfast. This was reheated to 74C and cooled prior to service. - Food that is not served during meal service must be properly temperature controlled during storage (4C or less / 60C or greater). If stored at 4C or less, food must be reheated to a minimum temperature of at least 74C prior to service.X Butterfly – Food stored in the steam table was not being held at proper temperatures. The steam table basins measured ~30C & 48C around 11:50am – the dials were set at “5” since the start of the inspection ~10:15am. Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing.X Woodland - Food stored in the steam table was not being held at proper temperatures. The steam table basin on the right measured 49C around 11:55am – the dials were set at “~4.5” since the start of the inspection of that area ~10:47am. The basin on the left measured >60C and was also set at “4.5” Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing.X Summerbrook – The servery refrigerator measured ~8C. The temperature controls were set at a setting below the recommended temperature setting. Temperature logs for this refrigerator had readings recorded throughout December and January above 4C with no actions taken. Temperatures recorded ranged from 4C-11C. Discontinue use of this refrigerator if the temperature cannot be maintained at 4C or less. The temperature log for the refrigerator is for medications and vaccines NOT for food storage.
- 20. Do food handlers at the facility have adequate food safety training?
- X Staff who handle food do not display adequate food safety knowledge. Previous site manager is no longer at this facility. Additional food safety training required by staff and at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Probe thermometers stored with items not associated with food processing (thumb tacs, tv remotes, under ipads, etc.)X Butterfly – Boxes of disposable wiping cloths were stored on the ground with the dispensing end of the detergent dispenser dripping into an open box of the cloths beneath.X Heritage – Butter knife stored in dry storage cabinet rather than in dedicated clean food equipment storage drawer.X Heritage – A dirty place mat and dirty oven mitts stored on top of the steam table.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook – the area behind the water dispenser is dirty.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X No sanitizer solution was available in any of the servery spaces for use on the servery food prep areas.X Probe thermometers are not being adequately cleaned and sanitized between use.X Butterfly – Used wiping cloth was stored on top of the sanitizer spray bottle. This was discarded during the inspection.- Wiping cloths are not to be reused unless they are stored in a sanitizer solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.X Summerbrook – used wiping cloth stored in the 2-compartment sink. Staff indicated they use this to wipe the counters with. - Wiping cloths are not to be reused unless they are stored in the Quat solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Heritage – Bag of single service sugar packets in same drawer as the kitchen binder, ball of yarn, beads, scissors, and other non-food related items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Summerbrook – One of the lower cabinets contains prepackaged snacks with other non-food related items.
- 09. Are chemicals stored and handled in a safe manner?
- X Chemicals in the servery spaces were stored in unmarked or mislabeled containers. - Purple solution in Oxivir TB bottle- Accelerated Hydrogen Peroxide (non-food safe) product in Quat sanitizer bottle meant for food prep surfaces.- Blue / clear chemicals stored in generic spray bottles with no labels, etc.X Butterfly - Quat sanitizer bottle was filled with an accelerated hydrogen peroxide product not suitable for food preparation surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Butterfly – A plate of food was observed at 10:15 am on the servery countertop stored at room temperature since breakfast. This was reheated to 74C and cooled prior to service. - Food that is not served during meal service must be properly temperature controlled during storage (4C or less / 60C or greater). If stored at 4C or less, food must be reheated to a minimum temperature of at least 74C prior to service.X Butterfly – Food stored in the steam table was not being held at proper temperatures. The steam table basins measured ~30C & 48C around 11:50am – the dials were set at “5” since the start of the inspection ~10:15am. Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing.X Woodland - Food stored in the steam table was not being held at proper temperatures. The steam table basin on the right measured 49C around 11:55am – the dials were set at “~4.5” since the start of the inspection of that area ~10:47am. The basin on the left measured >60C and was also set at “4.5” Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing.X Summerbrook – The servery refrigerator measured ~8C. The temperature controls were set at a setting below the recommended temperature setting. Temperature logs for this refrigerator had readings recorded throughout December and January above 4C with no actions taken. Temperatures recorded ranged from 4C-11C. Discontinue use of this refrigerator if the temperature cannot be maintained at 4C or less. The temperature log for the refrigerator is for medications and vaccines NOT for food storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X Summerbrook – the high temperature dishwashing machine reached a maximum of ~57C at the plate level after 4-5 cycles. The minimum required temperature at the plate level is 71C.X Woodland – The high temperature dishwashing machine does not work. Staff indicated there are intermittent issues with the machine not starting when attempting to start a cycle. PHI unable to start a cycle during the inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- X Food handling permit was not observed / properly displayed.
- 20. Do food handlers at the facility have adequate food safety training?
- X Staff who handle food do not display adequate food safety knowledge. Previous site manager is no longer at this facility. Additional food safety training required by staff and at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Butterfly – the ceiling tiles above the servery island are moisture stained. Find and repair the source of the moisture and replace the moisture damaged ceiling tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Probe thermometers stored with items not associated with food processing (thumb tacs, tv remotes, under ipads, etc.)X Butterfly – Boxes of disposable wiping cloths were stored on the ground with the dispensing end of the detergent dispenser dripping into an open box of the cloths beneath.X Heritage – Butter knife stored in dry storage cabinet rather than in dedicated clean food equipment storage drawer.X Heritage – A dirty place mat and dirty oven mitts stored on top of the steam table.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook – the area behind the water dispenser is dirty.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The refrigerator in unit D measured ~7C, noted the temperature dial was set to a warmer setting left of the "recommended" setting. This was readjusted to the coldest setting during the inspection and measured ~4C. Ensure the temperature of the servery refrigerators are maintained at 4C or less at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge in Unit C verified at 6.7 C with calibrated probe thermometer. Ensure cold storage units are able to maintain a temperature of 4.0 C of colder. --COMPLETEDFridge in unit D verified at 2 C with calibrated probe thermometer but thermometer inside unit observed at 10 C. Thermometer temperature changed minimally when touched with warm hand. Replace thermometer. -- OUTSTANDINGTemperatures listed on the log sheet to "maintain refrigerator temperature from +2C to +8C" are inaccurate. Adjustments to be made to the temperature logs are needed. - COMPLETED
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed staff items including beverages and containers in food areas (counters, on stove). Ensure that staff items (including personal items, phones, drinks, food) are stored in a dedicated area away from food and food prep surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge in Unit C verified at 6.7 C with calibrated probe thermometer. Ensure cold storage units are able to maintain a temperature of 4.0 C of colder. Fridge in unit D verified at 2 C with calibrated probe thermometer but thermometer inside unit observed at 10 C. Thermometer temperature changed minimally when touched with warm hand. Replace thermometer.Temperatures listed on the log sheet to "maintain refrigerator temperature from +2C to +8C" are inaccurate. Adjustments to be made to the temperature logs are needed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Noted single packaged condiments stored in plastic bags that appear to be topped off rather than replaced and refilled when empty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Noted 3 pre-plated breakfast plates sitting at room temperature in one of the Pods. These were removed during the inspection.X The refrigerator in Pod B measured ~8-10C. Noted the door was not closing properly due to a seal issue. Please discontinue use of this refrigerator until it is repaired and capable of maintaining a temperature of 4C or less.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Dietary staff were loading up food from the hot holding units into the steam table before the steam table was up to proper hot holding temperatures. The water in the basins measured ~50C, the steam table was turned up during the inspection and measured ~60C. Ensure the hot holding unit is at proper hot holding temperatures prior to filling it up with food inserts.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?