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Millwoods Meats Marinades & Curries

3123 141 Street SW Edmonton AB T6W 4L2 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test papers currently onsite expired in 2023.- Obtain new chlorine test papers.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Non food grade plastic containers are being used to store raw meats.- Use food grade materials only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bag of bulk flour noted in the back storage area.- All foods must be properly sealed and protected from possible contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test papers currently onsite expired in 2023.- Obtain new chlorine test papers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed raw meat storage trays being placed across the open garbage pails. Discontinue this practice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy ice buildup noted on the walk-in freezer floor.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of body spray, and hair shampoo stored amongst business related items on a shelf in the kitchen.- All staff personal belongings are to be stored separate from foods and business related items. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 5 flats of whole raw eggs in the beverage cooler were measured at 23C. The cooler had accidentally been unplugged.- Eggs were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The "South" raw meat display cooler is operating at 7C, needs to be at 4C or colder.- Operator will adjust the temperature and ensure that 4C or colder is maintained. Relocate the meats if this cannot be accomplished within the next 30 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 test papers onsite have been expired since 2023.- Obtain new Quat sanitizer test papers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelf located under the cash register and across from the meat cutting table.- All surfaces in the food handling areas must be smooth, non-absorbent and easy to clean. Paint or seal the raw wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dispensers used to dispense the marinades/sauces are stored inside the foods with the handles in contact with the foods.- Store the dispensers out of the foods or in such a manner that the handle does not come into contact with the foods.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solutions readily available in the food handling areas.- Staff prepared 100 ppm bleach-water solutions.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed wiping their hands in a reusable cloth towel which was then put into the pocket of their chef jacket.- Discontinue this practice immediately. Proper handwashing practices reviewed. Use single use paper towel only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed a staff member drying clean food containers with a reusable wiping cloth.- Proper manual dishwashing procedures are to allow dishware to air dry. Operator to review with all staff.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The cloth covered lawn chair set up in the back kitchen area is damaged and dirty.- The operator was instructed to remove it. If necessary to have a chair, then ensure the surface is moisture resistant and easy to clean.
    • 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?
      • The food handling permit issued to the facility expired Feb 28, 2024.- Operator was instructed to take immediate steps to rectify this and obtain the renewal Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container of raw fish pieces had a set of tongs left in it, handle in contact with the food.- Store utensils/tongs out of the foods or in such a manner that the handles do not contact the food.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Improper clean in place methods for the band saw.- Proper cleaning procedures and frequencies reviewed with the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available.- A probe thermometer is required for checking cooking, cooling and/or reheating practices.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test papers on site are damaged.- New chlorine test papers required.
    • 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?
      • The current valid Food Handling Permit is not available. Staff onsite are unsure where it is.- Locate and display the current Permit.