Skip to content
Loading map…

Misericordia Community Hospital - Food Services - Production Kitchen & Garden Cafeteria

16940 87 Avenue NW Edmonton AB T5R 4H5 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Update:Received e-mail indicating that the gaps for one bay have been sealed, but weather stripping is still on order for the other two bays. Instructed the Supervisor to provide an update once completed. Previous observations:It was indicated that the following is still being worked on.-The back overhead receiving door floor plate had gaps along the joints. Have the gaps sealed to prevent entry of pests.
  3. Risk Management 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?
      • Update:Received e-mail indicating that the weather stripping is still on order. It was indicated that an update will be provided once an estimated arrival time is available. Previous observations:It was indicated that the following is still being worked on.-The back overhead receiving door floor plate had gaps along the joints. Have the gaps sealed to prevent entry of pests.
  4. Risk Management 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?
      • It was indicated that the following is still being worked on.-The back overhead receiving door floor plate had gaps along the joints. Have the gaps sealed to prevent entry of pests.
  5. Monitoring 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?
      • -The back overhead receiving door floor plate had gaps along the joints. Have the gaps sealed to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The pizza oven handle and rolling pins had a build of grease and flour.-There was a build up of grease underneath the grills and deep fryer. Have these areas thoroughly cleaned to prevent contamination of food and clean and hands and to prevent attraction of pests.
  6. 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?
      • Small black flies were present on the wall behind the spice station and on the wall above the entrance to the dish area. Please coordinate with the pest control company to address this issue and continue with regular cleaning and disinfection of these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles are present in the dish room. Repair to ensure effective cleaning and sanitizing.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some used, soiled cleaning cloths were left on the food counters. Staff are to ensure these cloths are put into laundry or being kept inside their buckets with sanitizer while not in use.
    • 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?
      • Small black flies were present on the wall behind the spice station and on the wall above the entrance to the dish area. Please coordinate with the pest control company to address this issue and continue with regular cleaning and disinfection of these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles are present in the dish room. Repair to ensure effective cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls behind the spice station and above the doorway to the dishroom have a buildup of debris. Clean and sanitize these areas, and ensure they are regularly cleaned to prevent future buildup.