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Meat

8216 104 Street NW Edmonton AB T6E 4E5 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding noted to be under 60C. This was corrected onsite by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -During inspection it was noted that the cooked chicken was stored above the ice immersion and the temperature was measured at 19C. The chicken was over stacked/overfilled.-Boiled pasta noted at room temperature measured at 20C.Action taken:-Staff was instructed not to overfill the food items, staff onsite remove some part and store it in the cooler. Temperature was measured at 4C.-For boiled pasta, the staff was instructed either to store it under refrigeration (4C or below) OR label the container with time when it is put at room temperature. Staff onsite label the container with 2-hour limit to ensure that there is no time-temperature abuse.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -One of the ceiling lights in the kitchen (hallway to the dishwashing) had missing light cover. Action required:-Please ensure that all the lights are shatterproof or have shatterproof covers.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet wiping clothes being observed at the counters.Action taken:-Staff was instructed to always store the wiping clothes in the sanitizer buckets.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Several chemical bottles were observed unlabeled.Action required:-Please label all the chemical bottles with their names to avoid chemical misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Cooked meat was stored under the ice cube, the meat was over-stacked, and the temperature noted was 20C.-Cooked pasta (boiled) stored at room temperature noted at 25C. Action taken:-Staff was instructed to maintain the temperature of temporary refrigeration settings to 4C or below. -Due to the thickness of the meat and the quantity- it was not reaching to the required temperature of 4C.-Options 1-- cut the meat into smaller slices and ensure that the meat container is fully submerged into ice. Please change the ice on regular intervals and label the container when it is put on ice. (2hr rule). -Option 2- Use cooler to store the cooked meat maintained at 4C or below.-Option 3- take only small quantity of cooked meat and use ice immersion method. -Cooked pasta moved to the cooler. *Ensure that the cooked meat should not be left in the danger zone (room temperature) for longer period of time as it can result into foodborne illnesses.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Sink and Surface, Iodine and QUAT test strips are all observed to be expired. Ensure that new test strips are acquired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food safety certification is observed. Ensure that a valid food safety certification for someone in care and control of the facility is provided.