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Mustard Seed Central Shelter - Kitchen

9526 106 Avenue NW Edmonton AB T5H 0N2 · Food - General

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The clients were handling utensils on the serving line, contaminating unused utensils.Staff removed the cutlery and will hand cutlery to individuals.
  6. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - the cook allowed a volunteer to assist in cooking without wearing an apron over street clothes.
    • 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?
      • -- oranges and canned food were stored directly on the floor in the back storage room.- a box of lettuce and a case of milk were stored directly on the floor in the walk-in cooler.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors were dirty throughout including areas such as the kitchen, storage area, walk in cooler and dish area. Doors on the walk-in freezer and cooler had grime from hands that requires cleaning. Flour containers in the back were soiled with spilled liquids on the exterior.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Second cook requires refresher training
  10. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Second cook requires refresher training
  11. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • raw meat stored directly over raw vegetables.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Second cook requires refresher training
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer had old food adhered to it from a previous day.
  14. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer had old food adhered to it from a previous day.
  15. Demand Inspection

    0 infractions

  16. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mess left in kitchen from the past workday.Please ensure the kitchen is cleaned prior to closing.Please provide a cleaning schedule and post where all can view and follow.
  17. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature commercial dishwasher not operational.
  18. Risk Management Inspection

    0 infractions

  19. Demand Inspection

    0 infractions