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MacTaggart Place Retirement Residence - Serveries

5149 Mullen Road NW Edmonton AB T6R 0W7 · Food - General

13 inspections

  1. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal water bottle was found in the refrigerator. Ensure staff personal water bottles are stored in separate designated area to prevent cross contamination. Water was removed by management.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Soup was stored in the hot holding unit, temperature measured was 55C. Food inserts on the hot holding unit were observed to be stacked on top of each other. Change storage practice, ensure each insert sits fully inside the hot holding unit to ensure hot foods are maintained at 60C or higher. Discussed onsite and staff rearranged inserts. Review with all staff.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 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?
      • X The 1st floor assisted living servery hot water faucet at the dish sink leaks. Parts are on order to be installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is biofilm buildup in the secure assisted living servery ice machines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the 1st floor assisted living dining room tables are visibly soiled with dried food debris.- Visible soil and dried food debris remain after being cleaned by staff.X The underside of some of the secured assisted living unit dining room tables are visibly soiled with dried food debris.
  4. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff beverages observed on the counter in the servery on the 4th floor and 3rd floor serveries. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler on the 2nd floor servery (large unit) verified at 11.4 C - 12.3 C internal food temperature. Cooler is not operating correctly. Staff directed to discard all food items (except sealed Ensure products that do not require refrigeration). Repair or replace cooler and ensure cold storage unit can maintain a temperature of 4.0 C or colder. Thermometer could not be located in the 2nd floor cooler. Ensure all cold storage units are supplied with working thermometers.Please ensure that staff are documenting temperatures of both cold storage units (large and small). Records onsite only observed for large cooler. Please ensure that staff are recording the temperature observed (probe thermometer for food items and thermometer inside fridge for cold storage units)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The 1st floor assisted living servery tall standing refrigerator thermometer could not be located.
    • 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 The 1st floor assisted living servery hot water faucet at the dish sink leaks. Parts are on order to be installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the 1st floor assisted living dining room tables are visibly soiled with dried on food debris.
  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff beverages observed on the counter in the servery on the 4th floor and 3rd floor serveries. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed large amount of ice and condensation build up on the top of the cooler in the 1st floor servery. Condensation observed dripping on top of food products in cooler. Repair cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler on the 2nd floor servery (large unit) verified at 11.4 C - 12.3 C internal food temperature. Cooler is not operating correctly. Staff directed to discard all food items (except sealed Ensure products that do not require refrigeration). Repair or replace cooler and ensure cold storage unit can maintain a temperature of 4.0 C or colder. Thermometer could not be located in the 2nd floor cooler. Ensure all cold storage units are supplied with working thermometers.Please ensure that staff are documenting temperatures of both cold storage units (large and small). Records onsite only observed for large cooler. Please ensure that staff are recording the temperature observed (probe thermometer for food items and thermometer inside fridge for cold storage units)
  6. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed mouldy bag of cherries with client room number. Observed unlabeled food items and labeled (room # only) food items provided by client in the 3rd floor servery fridge. No food items labeled with dates, age of food products were not known. Ensure that all food products are from an approved source and in good condition. Cherries discarded during inspection. Ensure that all products in fridge are labeled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe sanitizers were not dispensed during inspection. Inspection occured around meal service. Reviewed that a food safe sanitizer should be available during food service. Observed staff using wet cloth to wipe surfaces. Sanitizers dispensed during inspection. Reviewed with staff the requirement for sanitizer being available and proper use. Dispenser in the 3rd floor servery was not dispensing at manufacturer indicated concentration. Diversey onsite to repair during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed ice scoop stored directly in ice in ice machine. Scoop removed during inspection. Ensure that ice scoops are stored in a manner that protects the ice from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed large amount of ice and condensation build up on the top of the cooler in the 1st floor servery. Condensation observed dripping on top of food products in cooler. Repair cooler
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff beverages observed on the counter in the servery on the 4th floor and 3rd floor serveries. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed unlabeled food items and labeled (room # only) food items provided by client in the 3rd floor servery fridge. No food items labeled with dates, age of food products were not known. Discussed there needs to be adequate separation of residents’ personal food items from facility items to prevent cross contamination (e.g. dedicated area/fridge). Discussed it’s not recommended staff handle residents’ personal food items due unknown food source and potential liability issues. Family can bring in their own foods for residents, but any leftover should be taken home. Review Bringing Foods to Family. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-bringing-food-to-family-handout.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler on the 2nd floor servery (large unit) verified at 11.4 C - 12.3 C internal food temperature. Cooler is not operating correctly. Staff directed to discard all food items (except sealed Ensure products that do not require refrigeration). Repair or replace cooler and ensure cold storage unit can maintain a temperature of 4.0 C or colder. Thermometer could not be located in the 2nd floor cooler. Ensure all cold storage units are supplied with working thermometers.Please ensure that staff are documenting temperatures of both cold storage units (large and small). Records onsite only observed for large cooler. Please ensure that staff are recording the temperature observed (probe thermometer for food items and thermometer inside fridge for cold storage units)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed leak under the sink in the 3rd floor servery. Determine source of leak and repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust build up on the portable fan (blade and cover) in the serveries. Clean. Observed build up inside coolers and in corners in the serveries. Ensure serveries are cleaned and maintained on a routine basis.Observed mould build up in the ice machine on the 3rd floor. Ensure that ice machines are routinely emptied, cleaned, and sanitized.
  7. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • 2nd floor servery: *Diversey Virex ll 256 liquid disinfectant was installed in the dispenser above the 2-compartment sinks. Discussed with site a potable water rinse is required for the disinfectant. The servery should be using a food grade sanitizer, similar to the one in the kitchen. Disinfectant was immediately switched out with the proper food grade sanitizer. Tested concentration was 200ppm of Quat based sanitizer (Diversey D10).
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer observed at 0-50 ppm in the 1st floor servery dispenser & spray bottles and 3rd floor dispenser. Ensure sanitizer is dispensing and maintained at manufacturer indicated concentration (200 ppm quat)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge/cooler in the 2nd floor servery verified at 9.8-13.8 C product temperature. Fish patties (13.8 C) discarded during inspection. Ensure cold storage units can maintain a temperature of 4.0 C or colder at all times. Repair or replace cooler. Thermometer could not be located in the 1st cooler and 3rd floor small cooler. Ensure all cold storage units are supplied with thermometer. Reviewed temperature logs. Please ensure that staff are checking the internal temperature of food items and are recording exact temperatures observed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the 2nd floor servery is obstructed by a fan. Fan is stored on sink basin preventing access to sink and hand washing supplies. Ensure that hand sink is supplied with soap and paper towel and is accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
  9. 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?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperature was recorded to be approx. 12 C. Food was removed from the fridge. Ensure all food is kept under 4 C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
  11. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperature was recorded to be approx. 12 C. Food was removed from the fridge. Ensure all food is kept under 4 C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was not available. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer missing for the 1st floor servery in one of the refrigeration unit. Ensure thermometers are available for temperature monitoring.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • *Servery doors were observed to be open for a few floors (including memory care units). Ensure servery doors are closed at all times to ensure resident and food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Sanitation was observed to be required for the 2nd floor servery fridge. Food debris were observed. Ensure all areas are maintained cleaned and disinfected.
  13. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed open products in second floor servery. Ensure all open products are transferred or place in sealable containers after opening. Uncovered items observed in cooler. Ensure all products are protected from contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge on 4th floor verified at 5.1 C. Temperature logs for cooler are not maintained. Check cooler in 1 hour. If temperature foes not return to 4.0 C or less remove food items and repair cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer is missing or could not be located in the 2nd and 4th floor coolers
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashers in the 2, 3, and 4th floor serveries are not operational or in use. Staff onsite indicated that dishes are being manually washed and rinsed in the 2-compartment sink. No sanitizing step is completed. Ensure that dishes are returned to the main kitchen for washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwashers in the 1st, 2nd and 4th floor serveries are all leaking. There was water on the floor and evidence of water damage. Repair flooring as needed. Dishwashers must be repaired or replaced . Dishwashers were marked out of order and dishes will be taken to the main kitchen for washing and sanitizing,
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure serveries are supplies with test strips to test concentration of sanitizer.