Monica Cafe and Restaurant
10515 107 Avenue NW Edmonton AB T5H 0W3 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 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?
- Re-useable customer dishes, cups and utensils are present in the facility, contrary to permit restrictions that state the facility is restricted to the use of single-use customer dishes and utensils.REQUIRED ACTION: remove all re-useable customer dishes, cups and utensils from the facility. Use only single-use/disposable customer dishes, cups and utensils.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved sanitizing solution was not available during the inspection.REQUIRED ACTION: obtain an approved sanitizing solution for use on food contact surfaces as discussed during the inspection.
- 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 and monitoring devices are required throughout the facility in order to monitor for any pest activity.The AHS pest control checklist must be printed and completed once a month to document pest control activity. These records must be kept on-site for review at future inspections.
- 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?
- Re-useable customer dishes, cups and utensils are present in the facility, contrary to permit restrictions that state the facility is restricted to the use of single-use customer dishes and utensils.REQUIRED ACTION: remove all re-useable customer dishes, cups and utensils from the facility. Use only single-use/disposable customer dishes, cups and utensils.
- 20. Do food handlers at the facility have adequate food safety training?
- No one in care or control of the facility has successfully completed an approved food safety course.REQUIRED ACTION: someone in care or control of the facility must successfully complete an approved food safety course, by April 30, 2025. A copy of the certificate must be provided to our office.April 21, 2026: this requirement is still outstanding. Proof of successful completion of an approved course is required by May 8, 2026.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour was found stored inside a pail that previously contained Purina Kitty Litter.REQUIRED ACTION: remove the kitty litter pail, and use only food-grade containers for storage of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There is no probe-style thermometer available for testing food temperatures.REQUIRED ACTION: obtain a probe-style thermometer for monitoring food temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- April 4, 2025: liquid soap and paper towel are available for hand washing in the kitchen. **Obtain a pump bottle to dispense the liquid hand soap.Operator advised that a hand sink is to be installed at the kitchen entrance within 1 week.April 2, 2025: There is no liquid hand soap or paper towel in dispensers at the sink area in the kitchen.There is no separate hand sink present in the kitchen for hand washing.REQUIRED ACTION: obtain liquid soap and paper towel in dispensers at the kitchen sink area.Install a separate hand sink within 10 feet of the food preparation area. Hand sink must be properly plumbed, connected to the municipal water supply and sewage disposal system.
- 20. Do food handlers at the facility have adequate food safety training?
- No one in care or control of the facility has successfully completed an approved food safety course.REQUIRED ACTION: someone in care or control of the facility must successfully complete an approved food safety course, by April 30, 2025. A copy of the certificate must be provided to our office.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour was found stored inside a pail that previously contained Purina Kitty Litter.REQUIRED ACTION: remove the kitty litter pail, and use only food-grade containers for storage of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There is no probe-style thermometer available for testing food temperatures.REQUIRED ACTION: obtain a probe-style thermometer for monitoring food temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- April 4, 2025: liquid soap and paper towel are available for hand washing in the kitchen. **Obtain a pump bottle to dispense the liquid hand soap.Operator advised that a hand sink is to be installed at the kitchen entrance within 1 week.April 2, 2025: There is no liquid hand soap or paper towel in dispensers at the sink area in the kitchen.There is no separate hand sink present in the kitchen for hand washing.REQUIRED ACTION: obtain liquid soap and paper towel in dispensers at the kitchen sink area.Install a separate hand sink within 10 feet of the food preparation area. Hand sink must be properly plumbed, connected to the municipal water supply and sewage disposal system.
- 20. Do food handlers at the facility have adequate food safety training?
- No one in care or control of the facility has successfully completed an approved food safety course.REQUIRED ACTION: someone in care or control of the facility must successfully complete an approved food safety course, by April 30, 2025. A copy of the certificate must be provided to our office.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There is no approved sanitizing solution on site for use on food contact surfaces.REQUIRED ACTION: obtain an approved sanitizing solution for use on food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour was found stored inside a pail that previously contained Purina Kitty Litter.REQUIRED ACTION: remove the kitty litter pail, and use only food-grade containers for storage of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There is no probe-style thermometer available for testing food temperatures.REQUIRED ACTION: obtain a probe-style thermometer for monitoring food temperatures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no test strips for monitoring the concentration of food contact surface sanitizing solution.REQUIRED ACTION: obtain test strips to test the concentration of your food contact surface sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no liquid hand soap or paper towel in dispensers at the sink area in the kitchen.There is no separate hand sink present in the kitchen for hand washing.REQUIRED ACTION: obtain liquid soap and paper towel in dispensers at the kitchen sink area.Install a separate hand sink within 10 feet of the food preparation area. Hand sink must be properly plumbed, connected to the municipal water supply and sewage disposal system.
- 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 facility was found to be in operation without a valid Food Handling Permit.REQUIRED ACTION: complete the application for a Food Handling Permit and submit to our office.
- 20. Do food handlers at the facility have adequate food safety training?
- No one in care or control of the facility has successfully completed an approved food safety course.REQUIRED ACTION: someone in care or control of the facility must successfully complete an approved food safety course, by April 30, 2025. A copy of the certificate must be provided to our office.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions