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Mesob Habesha Fusion

10546 109 Street NW Edmonton AB T5H 3B2 · Food - General

7 inspections

  1. Risk Management 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)?
      • Quat test strips are not available to test the Quat sanitizing solution concentration. REQUIRED ACTION: obtain test strips in order to test sanitizing solution concentration and ensure that sanitizer is being used at 200 ppm Quat.
    • 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?
      • Pest control record was not available during the inspection. Corrective Action: Please make sure you have a pest control record and make it accessible for inspections.
  2. Demand Inspection

    1 infraction

    • 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?
      • Pest control record was not available during the inspection. Corrective Action: Please make sure you have a pest control record and make it accessible for inspections.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single Use plastic containers were observed stored in the dishwasher. Action Required: Please ensure that all single use containers in the facility are disposed after use and not reused in the facility.
    • 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?
      • Pest control record was not available during the inspection. Corrective Action: Please make sure you have a pest control record and make it accessible for inspections.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -The food items in the walk-in cooler were not labeled with the preparation/expiry dates.-The injera was observed in an unlabeled package. Operator confirmed that she purchased it from the approved source (PHI observed the invoices). Actions required/taken:-Staff was instructed to label the food items. -Unlabeled injera was removed from the kitchen. Please ensure that the product is labeled.
    • 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 were expired and there were no test papers for the Quat sanitizer.Action required:-Please purchase the chlorine and quat test papers to monitor the strength of the sanitizers.
    • 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?
      • -Valid permit was not displayed to the public.Action required:-Please take a printout of the valid food handling permit and paste it on any location which is visible to the public.
    • 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 shelves in the front service area and the back meat cutting area were damaged. The surface was no longer smooth and easily cleanable.Action required:-Please paint/resurface the shelving in the indicated areas to make them smooth, easily cleanable.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizers measured less than 100ppm due to facility not having accurate test strips. However, owner was aware of how to make solutions and how to use test strips.Ensure chlorine sanitizer solutions are made at 100-200ppm chlorine: 1/2-1 teaspoon of bleach in 1 liter of water.
    • 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 onsite were not accurately reading the sanitizer solution and so owner/ staff were having a challenging time knowing when 100-200ppm Chlorine had been reached in sanitizer bucket and large three compartment sink.Ensure you have test strips that are capable of accurately measuring 100-200ppm Chlorine.
  7. Monitoring Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A large back in the walk-in freezer had dried leaves in it. There was another black garbage bag inside this bag with dried leaves in it too. There was no labels or receipts for this product. Owner said it was for her home. Ensure there is proof that products are from an approved source. Receipts should be able to be produced upon request. It is helpful to keep food products in their original packaging with their original labels. Owner is to take this home.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer bucket measured 0ppm Cl and Quat. Staff said the cloths were being stored in just water.- Dirty and damp cloths were stored throughout the facility, including on food preparation surfaces. Ensure an approved santiizer is available (ie. 100ppm Chlorine or 200ppm Quat). Cloths must be placed in a sanitizer solution when not being used and laundered when they are visibly soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Cardboard boxes are being reused to hold wrapped food or food related items. Cardboard is visibly dirty and greasy. - Bags of meats are placed on visibly dirty cardboard boxes in the walk-in freezer.- Observed popcorn in a woven basket without a barrier in between the woven part and the food. - Containers of food are stored directly on the floor in the walk-in cooler, walk-in freezer and in the back storage area. Surfaces must be smooth, easily cleanable and non absorbent. Do not reuse cardboard. Ensure food is protected - do not store food directly in the woven baskets without a barrier as the woven basket is not considered washable or smooth. Ensure foods are stored off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of cardamom seeds were uncovered in the back storage area.Ensure foods are properly covered to protect possibly contamination. The cardamom seeds were moved to a container with a tight fitting lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - There was large amounts of raw meat (ground beef, lamb pieces, large pieces of beef) at room temperature without being prepared. Staff said ground beef and lamb pieces had just been delivered and large pieces of beef had been pulled from the fridge. Staff indicated the were waiting for another staff member to come to prepare the meat but it was unclear when he was showing up (another staff member did not show up during the inspection). - There was cooked kale on the stove without the stove being on. The kale measured approximately 30C (external). Ensure high risk foods are kept at 4C or lower or 60C or higher. Do not store food at room temperature. Foods should be prepared immediately in small batches. Do not bring out food if it will not be prepared immediately. If hot holding foods, the temperature must be maintained so there must be continuous heat applied to maintain the temperature. The raw meat were placed back in the cooler as external temperatures were 8-10C and internal was approx 6C. Kale was reheated to over 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high temperature dishwasher did not appear to have any detergent hooked up and was not reaching 71C with a probe thermometer.- Staff were observed to manually wash dishes with soap but not perform a rinse with clean water or sanitize step.Owner indicated that the dishwasher is not being used anymore and that manual dishwashing in the 3 compartment sink is being down. Discussed that the dishwasher cannot be used unless it is operating as per manufacturer's instructions. Manual dishwashing to be done. Owner and staff were educated on manual dishwashing procedures: wash with soap -> rinse with clean water -> suberge in sanitizer for 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer is onsite and present in the dishwashing area but there is no test strips for this. Owner indicated that bleach sanitizer with corresponding test strips will be used.Remove Quat sanitizer if not using, or get Quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - There was no soap or paper towel at the front bar area kitchen hand sink, server area hand sink, kitchen hand sink or staff bathroom hand sink. - Dishwashing was being done at the single compartment hand sink at the server area. Ensure hand sinks are stocked with soap and paper towels at all time. This is critical in preventing foodborne illness. Have stock/ back-up as necessary and ensure staff are training on the importance of handwashing with soap and drying hands with paper towels at the hand sinks. The main kitchen hand sink was stocked with soap and paper towel. Dishwashing should only be manually washed at the designated three compartment sinks or if the dishwasher gets fixed as is operational as per manufacturer's instructions. Owner provided email evidence after the inspection that the rest of the hand sinks were stocked with soap and paper towel.
    • 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 very back storage room has paint that has worn away in areas, exposing unfinished concrete. Ensure floors are smooth, easily cleanable, and non absorbent. Owner said she has plans to re-paint the flooring.
    • 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 counter-top in the server area has started to bubble near the hand sink making it squishy and not sealed (appears to be due to water damage). There are multiple black marks on the counter top (burn marks?) that are not easily cleanable.Repair or replace the surfacing of this counter-top and ensure it is smooth, easily cleanable, non absorbent and free of damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is not operating as per manufacturer's instructions. If dishwasher will not be used, then it must be completely disconnected from the power outlet and obvious that staff are not to use the dishwasher (ie. put a sign indicating it is not to be used).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer dispenser was not working - no solution was coming out when the button was pressed.Remove the dispenser if it will not be used or ensure it is obvious that it should not be used (ie. place a sign on the dispenser indicating to staff not to use the dispenser). Ensure staff know how to manually make an approved sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Multiple containers observed to be cracked, broken, partially broken or in general disrepair. Some were discarded during the inspection.- Wooden surface table in the small back prep room attached to the kitchen is damaged with many knife marks making the surface grooved and not easily cleanable anymore. - Shelves in the walk-in freezer appear to be rusting and dirty.Go through the containers in the food establishment and replace or repair any damaged containers. Do not repair with tape as this is not durable, smooth, or easily cleanable. Repair or replace the wooden surface table and walk-in freezer shelves so it is smooth, easily cleanable, or non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required due to food, grease, and/ or debris buildup:- exhaust canopy (grease buildup on filters and on hood)- black milk crates (food and debris buildup)- walk in freezer shelves and flooring (food and debris buildup)- above the doorway trim leading to the small prep room (appears to be dead flies here) Clean above noted areas and other areas as required.