McConachie Gardens - Food
6503 170 Avenue NW Edmonton AB T5Y 3W7 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Staff observed wiping the servery areas and refrigerators with no sanitizer available. Staff filled up a container with sink and surface sanitizer (~272 ppm) to use during the inspection. - Ensure sanitizer is available for cleaning and sanitizing the food areas in the serveries. Continue to provide test strips in these areas for staff to check the concentration of the sanitizer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Noted several uncovered food products in the freezers and coolers. Ensure food is covered when in storage.X Scoop stored in a container of Jello with its handle in the Jello. This was removed during the inspection.X Scoops for dry goods were stored with their handles in the product. These were readjusted and stored in a manner that prevents the handles from touching the products during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Personal drink stored in the prep cooler in one of the inserts used for client food products. This was removed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Industrial can opener has dried on food splatter. This was cleaned during the inspection.X The walk-in cooler fan cover in the vegetable cooler has visible mold growth on it.X The shelving in the walk-in cooler closest to the grill area is dirty.X Lids for the dry goods containers are dirty.X There is a buildup of syrup and splatter above the nozzles under the juice dispensers in the serveries.X The top of the dish washing machines in the servery dishwashing areas are dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The space between the structural pillar where the knife storage box is and the prep counter has a buildup of food debris in it.X Several areas in the dishwashing room have a buildup of food debris and are dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris build up observed in dishwashing servery rooms on the 1st and 2nd floors including dishwashing area and on top of dishwasher. Ensure that area is thoroughly cleaned to remove debris and build-up.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris build up observed in dishwashing servery rooms on the 1st and 2nd floors including under equipment, corners, walls around dishwashing area and on top of dishwasher. Ensure that area is thoroughly cleaned to remove debris and build-up. Build up observed inside ice machines on the 1st and 2nd floor. Empty and clean & sanitize ice machines. Add to regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sink & Sani test strips could not be located in the servery for testing sanitizer. Ensure that servery is supplied with test strips and staff are regularly testing and records concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Standing water observed around the wall and under dishwasher, rinse sink, and countertop. Identify and repair source of leak. Ensure that standing water is removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris build up observed in dishwashing servery rooms on the 1st and 2nd floors including under equipment, corners, walls around dishwashing area and on top of dishwasher. Ensure that area is thoroughly cleaned to remove debris and build-up. Build up observed inside ice machines on the 1st and 2nd floor. Empty and clean & sanitize ice machines. Add to regular cleaning schedule.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2nd floor steam table observed at 38 C. Wraps observed in steam table 1 insert double stacked and other inside. Food products <60 C and steam table water 38 C. Reviewed hot holding requirement of 60 C or greater. Wraps removed and placed in cambro unit (70 C). Check unit for operation and ensure that steam table is being used at designed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sink & Sani test strips could not be located in the servery for testing sanitizer. Ensure that servery is supplied with test strips and staff are regularly testing and records concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in the 2nd floor dishwashing servery is not operational. Repair immediately. Ensure servery is supplied with hot and cold running water, soap and paper towel at all times.CDI - Observed knife is hand sink in the kitchen servery. Knife removed during inspection. Ensure that hand sinks remain empty and accessible at all times. Reviewed alternatives for storage of used utensils and equipment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Standing water observed around the wall and under dishwasher, rinse sink, and countertop. Identify and repair source of leak. Ensure that standing water is removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris build up observed in dishwashing servery rooms on the 1st and 2nd floors including under equipment, corners, walls around dishwashing area and on top of dishwasher. Ensure that area is thoroughly cleaned to remove debris and build-up. Build up observed inside ice machines on the 1st and 2nd floor. Empty and clean & sanitize ice machines. Add to regular cleaning schedule.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Spatula stored in bulk product. Please ensure food is protected from contamination and utensils are washed and sanitized in between use. This was corrected during the visit.Dessert stored on speed rack without being covered. Please ensure food is protected from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was missing from the memory care fridge.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was tested with a probe thermometer. Mechanical dishwasher in memory care servery did not achieve a sanitizing temperature. Please ensure a sanitizing step is achieved prior to putting back dishes into rotation.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- *Cupboard (storing chemicals) observed to not be locked in the resident nourishment areas. Please ensure cupboard that are used to store sharps or chemicals are secured to protect resident safety. This was corrected during the visit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Damaged baking metal tray. This was corrected during the visit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional sanitation was observed to be required in some areas. Areas were discussed onsite.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional sanitation was observed to be required in some areas. Areas were discussed onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Several used wiping cloths were noted throughout the kitchen. These were gathered and discarded to the used cloths container during the inspection.X No sanitizer was readily available for use or to store used wiping cloths. Sanitizer solution was dispensed during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Jackets / clothing were stored on top of the bread racks in the kitchen. Ensure personal items are stored in designated areas away from items used during food production.X One of the scoops in the bulk dry storage bins was stored with its handle in the product. This was removed and brought to the dishwashing area during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- X A Quat sanitizer bottle was filled with an unknown yellow chemical. This was emptied out during the inspection. Ensure chemical bottles are filled and labeled with the correct chemical.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X A container of soup was in the hot holding unit measuring ~52-55C. The hot water in the hot holding unit measured ~65C. The soup may have been heating up in the hot holding unit. The pot of soup was removed and placed on the stove to be reheated to at least 74C before putting back into the hot holding unit. Ensure soup is properly reheated to at least 74C prior to storing in the hot holding units. X A sizable stack of creamers was stored at room temperature on top of saran wrap over top cool water / melted ice. Reviewed proper storage measures with site staff.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The utensil container and drawer in the servery area has visible food debris / crumbs in it with clean utensils stored inside.X The clean knife storage container in the kitchen is dirty. Some of the knife handles appeared to have food splatter / debris on them.X The speed rack in the walk-in cooler is dirty.X The underside of the coffee dispenser (above the nozzles) in the main floor servery is dirty.X The service carts are dirty - one of the ones in the dishwashing area had a heavy buildup of food debris on the corners / edges of the cart.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The floor underneath the refrigerators in the servery is dirty.X The dishwashing area and dishwashing machine in the main kitchen is dirty. Food splatter / buildup noted on the walls, floors, and hard to reach areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Ice machine in the main kitchen has visible scale and mold build up on the hard-to-reach areas. Water was observed running along these areas and dripping into the ice for service. Discontinue the use of the ice from this machine until it is cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Probe thermometer used for checking temperatures in the 1st floor servery was stored in a basket that had other debris in it. X Utensils used for serving food were stored in a basket that had other debris in it as well as a lanyard with a key on it. These were removed and moved to the unit dishwashing area to be cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X A plate of food from breakfast was stored on top of the steam table upon arrival to the 1st floor memory care unit. Observed staff taking the plate of food from the steam table to a resident. The steam table was not on when the temperature was checked.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *X There is a heavy buildup under the coffee dispenser in the 1st floor servery above the nozzles.*X The ice machine in the 1st floor servery is dirty and is due for cleaning. Do not use the ice from this machine until it has been cleaned and sanitized.*X There is visible food debris / flour on the industrial and smaller mixer.*X There is mold growth on shelves in the walk-in cooler next to the grill line.X The filter on the side of the kitchen ice machine is dusty and the external side of the filter has flour on it. X There is an accumulation of food debris on the servery steam table temperature dial lockout box. X Ice machine in the main kitchen has visible scale and mold build up on the hard-to-reach areas. Water was observed running along these areas and dripping into the ice for service.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The ice machine in the first floor servery is due for cleaning. X There is food debris on the underside of the small and large industrial mixers where the accessories connect to. X The underside of the coffee dispenser (above the nozzles) in the servery area is dirty.X The walk-in cooler shelving is dirty and due for cleaning.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X The scoops for the dry goods were stored in a way where the handles were touching the product. Scoops that had handles covered in dry goods were removed and put through the dishwasher during the inspection. Ensure scoops are properly stored in a manner that prevents contamination of the bulk dry goods / product.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The ice machine in the first floor servery is due for cleaning. X There is food debris on the underside of the small and large industrial mixers where the accessories connect to. X The underside of the coffee dispenser (above the nozzles) in the servery area is dirty.X The walk-in cooler shelving is dirty and due for cleaning.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?