Miller Crossing Care Centre
14251 50 Street NW Edmonton AB T5A 5J4 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Several cabinets, cupboard, drawers are damaged / have the covering peeling away in the servery spaces.- Site working with capital team to start the work on repairing the damaged cupboards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- X Dented can of white beans found in the dry storage area. This was removed to be discarded / returned to the supplier during the inspection.X Spoiled onion found in the walk-in cooler was discarded during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The cold water for the hand-washing sink next to the ice machine is disconnected. Maintenance was notified and will reconnect pending part availability.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Several cabinets, cupboard, drawers are damaged / have the covering peeling away in the servery spaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Industrial can opener holster had a buildup of dried syrup and food splatter on it. This was cleaned during the inspection.X There was food splatter on the industrial mixer and underside of the mixer. This was cleaned during the inspection. X Some of the food / equipment carts in the servery food areas are worn and uncleanable / dirty. Please replace damaged carts.
- 23. Is the facility maintained in a clean and sanitary condition?
- X Dust buildup noted on the ceiling tiles near the vents in the kitchen.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Several cabinets, cupboard, drawers are damaged / have the covering peeling away in the servery spaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 3F - The paint on the wall behind and under the soap dispenser is chipped.X 3F - The flooring at the coved edge beneath the servery sink is cracked.X 3F - The flooring at the coved edge behind the dishwashing area is peeling away from the wall where water can run down and behind.X 2F - Several cabinets, cupboard, drawers are damaged / have the covering peeling away. *Flooring replacement in the servery space on the 3rd floor has been scheduled and will begin shortly. Additional repairs to follow*
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 3F - The paint on the wall behind and under the soap dispenser is chipped.X 3F - The flooring at the coved edge beneath the servery sink is cracked.X 3F - The flooring at the coved edge behind the dishwashing area is peeling away from the wall where water can run down and behind.X 2F - Several cabinets, cupboard, drawers are damaged / have the covering peeling away. X 2F - The floor covering near the coved edge on the corner next to the hot water dispenser is damaged.X 2F - The seal between the hot holding unit and table on the right servery is cracked, difficult to clean, and collecting food debris.*Flooring replacement in the servery space on the 2nd floor has been scheduled and will begin in November. Additional repairs to follow*
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Staff personal water bottle found in the central silver refrigerator in the 3rd floor servery.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X 3F - The paint on the wall behind and under the soap dispenser is chipped.X 3F - The flooring at the coved edge beneath the servery sink is cracked.X 3F - The flooring at the coved edge behind the dishwashing area is peeling away from the wall where water can run down and behind.X 2F - Several cabinets, cupboard, drawers are damaged / have the covering peeling away. X 2F - The floor covering near the coved edge on the corner next to the hot water dispenser is damaged.X 2F - The seal between the hot holding unit and table on the right servery is cracked, difficult to clean, and collecting food debris.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The meat slicer had dried food debris on it. This was cleaned and sanitized during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- X Elevator tracks inside the servery dishwashing areas have a buildup of food debris in them.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The 1st floor silver servery refrigerator temperature measured ~8-9C. Site advised to discontinue use of this refrigerator until it can maintain a temperature of 4C or less.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The hot water tap for the prep sink leaks.X The 1st floor servery hand washing sink has no hot water. Water temperature measured ~4C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Underside of the industrial mixer and juice dispenser have a build-up of food debris / syrup on them.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Sanitizer solution on the main prep line was <50ppm. A new solution was dispensed at ~200ppm Quat.X Used wiping cloth stored on prep table. This was discarded into the towel bin during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X An open bag of frozen peas was found on the freezer floor. This was picked up off the ground during the inspection. X A used drinking cup used for scooping bulk dry goods was stored in the dry bulk goods. This was removed during the inspection. Ensure proper scoops are used and stored in a manner that prevents contamination of the bulk supply.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X There is mold on the walk-in cooler shelving.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X One of the sanitizer spray bottles was filled with vinegar mixed with Quat. This was emptied and refilled with Quat sanitizer (200ppm).Do not mix Quat sanitizer with other products / chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The silver refrigerator on the 1st floor servery measured ~8-9C. Discontinue using this refrigerator until it can maintain a temperature of 4C or less.X The two refrigerators in the 1st floor resident dining area measured ~6-7C during the inspection. The temperature of these coolers were set to the coldest setting and measured ~3C later on during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwasher on the 2nd floor servery was not reaching at least 71C at the plate level during the visit. Please use other dishwashers until this dishwasher can reach proper sanitizing temperatures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Dish racks in the kitchen have a heavy buildup on them and are difficult to clean, please replaceX The steamer in the kitchen is leaking
- 23. Is the facility maintained in a clean and sanitary condition?
- X There is grime buildup starting to form under the prep table area – deep cleaning is required.X There is food buildup along the side of the grease interceptor – deep cleaning is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?