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Massawa Cafe & Restaurant

10531 107 Avenue NW Edmonton AB T5H 0W3 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A dirty contaminated cleaning cloth was observed to be in use in the kitchenCorrective Action: Operator was instructed to discard the dirty cleaning cloth. Please ensure all cleaning clothes are maintained in a sanotary condition to prevent contamination of food
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cartons of eggs were observed to be stored on the floor in the walk in coolerCorrective Action : Operator was instructed to place the eggs on a rack above the floor. Please avoid storing food or food ingredients on the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A Scoop and a sieve were observed to be stored in containers of flour and brown wheat respectively. Corrective Action: Operator was instructed to remove the scoop and sieve from the containers. Please ensure that items are not stored in food ingredients to prevent contamination of the food by the non-food item.
    • 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?
      • Food handling permit was not displayed onsiteOperator was instructed to print out the permit and paste at a location visible to public.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation noted on wire shelving in the walk-in cooler. Cleaning required.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not working. Could not test the machine to verify 100 ppm chlorine is dispensed at dish level, final rinse.**Servicing required immediately to repair the dishwasher. Staff were instructed to manually wash, rinse and sanitize all dishes and utensils (100 ppm chlorine sanitizing solution to be used after washing with detergent and rinsing with fresh running water). Use chlorine test strips to verify the 100 ppm chlorine solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation noted on wire shelving in the walk-in cooler. Cleaning required.
  4. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The "new" CMX L-IX dishwasher is not dispensing any sanitizer. Machine must be serviced so that 100 ppm chlorine is detectable at dish level, final rinse.The low temperature dishwasher is not dispensing any sanitizer during the final rinse cycle, and soap suds are left behind inside the machine once the final rinse is finished.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap and paper towel are required in dispensers/holders at the front service counter hand sink.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers are required for monitoring food temperatures. Thermometers are required for monitoring temperatures in all cold storage units.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher is not dispensing any sanitizer during the final rinse cycle, and soap suds are left behind inside the machine once the final rinse is finished.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required for monitoring food contact surface sanitizing solution, as well as the sanitizer concentration in the final rinse cycle of the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap and paper towel are required in dispensers/holders at the front service counter hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water line from the walk-in cooler is draining into the two-compartment sink. The water line must be serviced so that water is draining into an appropriate drain.
  7. Demand Inspection

    0 infractions