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Local Public Eatery

11228 Jasper Avenue NW Edmonton AB T5K 2V2 · Food - General

5 inspections

  1. Risk Management Inspection

    2 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?
      • The cold faucet at the hand sink just by the cook line was not operational. - Alternative hand sink is present opposite this sink.Ensure there is running hot and cold water at the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not observed. Establish cleaning schedule.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizers in the containers used to sanitize food contact surfaces were tested and found to be approximately 50 ppm. The sanitizer must be replaced with one at the required concentration, and frequent testing must be conducted.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty bulk food containers were observed. Conduct cleaning to all bulk food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not observed in any of the line coolers. Provide thermometers for all the coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not observed. Establish cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the bar, the cut fruit was stored in a well without ice. Ensure all cut fruit is embedded in ice when keeping it out of the cooler.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The bar hand sinks did not have warm water, only cold water was available. Ensure hot and cold water or warm water is readily available at all times. Should it not be rectified, the bar area may need to be closed.
  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the bar, the cut fruit was stored in a well without ice. Ensure all cut fruit is embedded in ice when keeping it out of the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main hand sink in the kitchen did not have soap in the dispenser and the sensor was non-operational as the battery was depleted. It was corrected at the end of the inspection. Please re-train all staff that should there be no soap in the dispenser, it must be rectified immediately. It is important to check all hand sinks before opening. Another designated hand sink (or two) must be installed as the scale of the facility is large. There cannot be only one hand sink for the entire kitchen. Correct as soon as possible. If needed, submit floor plans for review/feedback.The bar hand sinks did not have warm water. Ensure the water is ran prior to opening to ensure water has been flushed long enough to allow warm water to be available.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The exterior back door had a gap at the bottom. Please repair or replace door to ensure there is no gap around the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic bins/inserts on the storage rack were either cracked, chipped or broken. Remove damaged items from the facility. Meat slicer had buildup of dried food around the surrounding area of the blade. It is important to not only clean the blade but the surrounding areas to prevent cross contamination. A small strainer hanging on the wall was in poor repair. It was discarded during the inspection. The "Ovens" area cooler had poor rubber seals around the door. There was cold air escaping the unit. Ensure the unit is repaired or replaced to maintain proper refrigeration temperature. Operator indicated the parts were on order.