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Millwoods Meat Shop

6866 178 Avenue NW Edmonton AB T5Z 0T5 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two soiled cleaning cloths were left out on the front countertop. Ensure all contaminated cleaning cloths are cleaned and soaked in a sanitizer solution. Corrected onsite. The cloths were placed in a bucket with chlorine sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - One spatula and one spoon were worn/in poor repair. Please ensure all utensils are in good repair. Corrected onsite. The utensils were discarded.- A paper cup was stored inside a flour container in the dry storage room. Please use a dedicated scoop with a long handle or keep a scoop in a clean, separate container to prevent contamination. Do not reuse single-use utensils. The cup was removed from the container.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plastic film was observed on the lower shelf of the stainless-steel prep table and on the splashguard beside the handwashing sink in the back which makes the surfaces difficult to clean. Ensure that the plastic film is removed to render the surface smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The curtain hanging in the entrance to the back kitchen was observed with a buildup of food debris. Ensure that the indicated curtain is replaced or cleaned.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A container with bleach/chlorine sanitizer in the front service area is measured at 10 ppm with bleach/chlorine test strips. Ensure that bleach/chlorine is maintained at 100 ppm at all times. The operator prepared a 100 ppm bleach/chlorine sanitizer during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • An employee was observed to be handling raw chicken and then proceeded to wash gloves at the handwashing sink instead of replacing the gloves. Ensure that proper glove-use procedures are followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach test strips are acquired to ensure that sanitizer is tested on a daily basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Propane cooking equipment is observed in the front food prep area with no proper ventilation canopy above. Ensure that no cooking is being conducted in the front service area.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some sauce were stored at room temperature, the label on the sauces (ie. BBQ sauce) said to refrigerate after opening. Follow manufacturers instructions to avoid pathogen growth. Operator was asked to relocate the sauces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back kitchen hand sink had no hot water, only cold water was present. Operator indicated that it will be repaired soon. Ensure all hand sinks are equipped with soap, paper towels, hot and cold running water. Repair plumbing to ensure there is proper drainage.
  8. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of bleach solution was located by the front hand sink. Concentration was at 100ppm, however, the cloth was stored on the counter instead of in the pail. When not in use, keep used towels in the sanitizer solution to slow down the growth of pathogens.
    • 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?
      • Staff was observed to handle raw chicken using a glove, removed the glove and went to finish customers order and touching walk in cooler handle without handwashing. The staff was educated during inspection about cross contamination. Failure to correct may result in enforcement actions. Please ensure all hands are washed after handling raw meat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food handling/preparation was occurring beside the back hand sink counter again. It is imperative that no food handling/preparation occurs beside the hand sink unless a proper barrier is installed. Discontinue with food handling beside the hand sink. Failure to comply may result in enforcement actions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food was stored in the washroom again. It is imperative to keep food out of the washroom. Relocate food to another area away from washroom. Open jugs of sauce were stored at room temperature, the label on the sauces (ie. BBQ sauce) said to refrigerate after opening. Follow manufacturers instructions to avoid pathogen growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three steps dishwashing method was discussed with staff and corrected during inspection. Inform all staff about the proper 3 steps dishwashing method.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink had soap and paper towels, however, there was a slow drain.Back kitchen hand sink had no hot water, only cold water was present. There was no soap, paper towels were present.Staff washroom was equipped with soap and paper towels. Ensure all hand sinks are equipped with soap, paper towels, hot and cold running water. Repair plumbing to ensure there is proper drainage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cutter blade had some dried meat. Cutting board had some buildup of meat.There was a used knife stored underneath the cutter. Please ensure these items are cleaned and sanitized when not in use to prevent cross contamination and attraction of pests.