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Meat The Bun

118 - 9080 25 Avenue SW Edmonton AB T6X 2H4 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the interior of the commercial dishwasher to remove grime buildup.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • 1. Gaps were noted under the back exit door. Please install a weatherstrip to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the interior of the commercial dishwasher to remove grime buildup.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dipperwell was not turned on. Scoop was sitting in standing water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding Chlorine. Ensure the dishwasher is 100 ppm Chlorine at the rinse.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were observed on food prep counters. The staff member was instructed to remove them and sanitize the surfaces. Used wiping cloths must be stored in a sanitizer solution between uses, and dirty cloths awaiting cleaning should be kept in a designated storage bin for dirty linens.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dipperwell was not turned on. Scoop was sitting in standing water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit containing gravies was turned off, and the gravies measured approximately 40°C. Instructed the staff member to reheat the gravies to a minimum temperature of 74°C and turn on the hot holding unit. Food under hot holding must be maintained at 60°C or higher at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not feeding Chlorine. Ensure the dishwasher is 100 ppm Chlorine at the rinse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test papers for the chlorine dishwashing sanitizing cycle or QUATS surface sanitizer. Please obtain chlorine and QUATS test papers to ensure proper sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large garbage bin was observed blocking the hand sink in the back prep area. The bin was relocated. Hand sinks must be easily accessible at all times.
    • 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?
      • 1, Gaps were noted under the back exit door. Please install a weatherstrip to prevent pest entry.2. No pest control records were observed. Pest control measures and monitoring must be carried out, with records maintained at least once a month and available onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning is required for the interior of the commercial dishwasher to remove grime buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required to remove dust accumulation observed on the ceiling in the front service area.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • bowl of chicken was thawed overnight in sink. Chicken was 12.5C internal. Pot chicken, under cold, running water, or in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bleach bottle at dishwasher was empty. Replaced at time of inspection.
    • 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?
      • Outstanding: The weatherstripping is missing or in disrepair on back door. Large gap exists.Pest control records were not available onsite.
  6. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • improper Glover use noted. Suffer not washing hands between changing gloves. Staff was observed touching raw meat and then touching ready to eat foods without changing gloves between.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were present in the dipperwell that was not turned on.
    • 09. Are chemicals stored and handled in a safe manner?
      • several unlabelled bottles of chemical spray bottles notice wrote the facility. Please ensure all bottles including water are labeled.
    • 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 weatherstripping is missing or in disrepair on back door. Large gap exists.Pest control records were not available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Milkshake blender has build up of mix on it
  7. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety and temperature logs are not being maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot sauce, bbq sauce and maple syrup labeled to keep refrigerated after opening were kept at room temperature please store food label to keep refrigerated in the cooler.Note: Staff had moved these items to the cooler during the previous inspection, but items had been returned to pantry. Please train staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • heavy buildup of grease and minerals noted in the dishwasher. Rinse aid empty. Please ensure dishwasher is maintained in a sanitary condition to ensure the dishes are properly washed.
    • 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 weatherstripping is missing or in disrepair on back door. Large gap exists.Pest control records were not available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler under grill was not working but food was not being stored in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup noted on wallsCanopy requires cleaning, including gratesCleaning required around mop sinkBulk food containers need cleaningGrease buildupnoted by front hand sink and power barClean under bread racks.The cleaning schedule is not adequate or maintained.
  8. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled clothes were sitting on food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety and temperature logs are not being maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler under the grill was 8-10C. Repair. 2. Raw chicken was observed thawing in standing pans of water at room temperature. 3. Hot holding unit was 55C. Please ensure food is held above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler under the grill was 15C. Food discarded at time of inspection. Do not use until food is maintained below four Celsius.2. Raw chicken and raw bacon was observed thawing in standing pans of water at room temperature. Discarded at time of inspection.3. Hot holding unit was 55C. Please ensure food is held above 60C. 4. Please ensure foods, including. Gravy are reheated to above 74 Celsius before putting in the hot holding unit.5. Hot sauce, bbq sauce and maple syrup labeled to keep refrigerated after opening were kept at room temperature please and her food label to keep refrigerated or in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • heavy buildup of grease and minerals noted in the dishwasher. Rinse aid empty. Please ensure dishwasher is maintained in a sanitary condition to ensure the dishes are properly washed.
    • 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 weatherstripping is missing or in disrepair on back door. Large gap exists.Pest control records were not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup noted on wallsCanopy requires cleaning, including gratesCleaning required around mop sinkBulk food containers need cleaningGrease buildupnoted by front hand sink and power barClean under bread racks.The cleaning schedule is not adequate or maintained.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled clothes were sitting on food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety and temperature logs are not being maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler under the grill was 8-10C. Repair. 2. Raw chicken was observed thawing in standing pans of water at room temperature. 3. Hot holding unit was 55C. Please ensure food is held above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler under the grill was 15C. Food discarded at time of inspection. Do not use until food is maintained below four Celsius.2. Raw chicken and raw bacon was observed thawing in standing pans of water at room temperature. Discarded at time of inspection.3. Hot holding unit was 55C. Please ensure food is held above 60C. 4. Please ensure foods, including. Gravy are reheated to above 74 Celsius before putting in the hot holding unit.5. Hot sauce, bbq sauce and maple syrup labeled to keep refrigerated after opening were kept at room temperature please and her food label to keep refrigerated or in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • heavy buildup of grease and minerals noted in the dishwasher. Rinse aid empty. Please ensure dishwasher is maintained in a sanitary condition to ensure the dishes are properly washed.
    • 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 weatherstripping is missing or in disrepair on back door. Large gap exists.Pest control records were not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup noted on wallsCanopy requires cleaning, including gratesCleaning required around mop sinkBulk food containers need cleaningGrease buildupnoted by front hand sink and power barClean under bread racks.The cleaning schedule is not adequate or maintained.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler under the grill was 8-10C. Repair. 2. Raw chicken was observed thawing in standing pans of water at room temperature. 3. Hot holding unit was 55C. Please ensure food is held above 60C.
    • 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 fume canopy is due for maintenance. Please have the canopy serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several items/ areas require cleaning:1. The bulk storage containers area soiled and require cleaning.2. The steel shelf holding the bulk storage containers requires cleaning.