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New Mountain Village

248 91 Street SW Edmonton AB T6X 0A9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 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?
      • ** - cutting boards were overused, pitted, overworn and were otherwise observed in poor condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - multiple containers throughout contained food yet the paper label was observed on many of the containers - one label was found on a scoop covered in sugar. The labels display a lack of proper dishwashing. Containers and food equipment
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grime, grease, food stuffs, and filth were observed on the following items/areas that includes but is not limited to: cook equipment, the microwave inside and out, the underside of the cookline shelf, the interior and doors of the oven, the fryer baskets, walk in cooler walls/ceilings/fan, blenders, the industrial mixer, the dough roller, power long shaft power mixer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - containers, food equipment, sieves were in poor condition. Metal sieves were severely damaged, metal mesh missing. Containers and lids were broken, missing pieces, and one lid was poorly taped back together.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime, grease, and soot were observed on the following areas that includes but is not limited to: all ceilings tiles, ceiling diffusers, all walls, all shelving, the floors in hard-to-reach areas, the doors/door edges, the light switches
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - washroom doors, toilets, light switches, and sinks require more thorough cleaning.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet, dirty, overused, tattered cleaning cloths were observed mounded on countertops.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high touch surface in direct contact with the food ingredient. Use scoops with handles – ensure that the scoop is not stored with the handle in contact with the food ingredient.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - cutting boards were overused, pitted, overworn and were otherwise observed in poor condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grime, grease, food stuffs, and filth were observed on the following items/areas that includes but is not limited to: cook equipment, the microwave inside and out, the underside of the cookline shelf, the interior and doors of the oven, the fryer baskets, walk in cooler walls/ceilings/fan, blenders, the industrial mixer, the dough roller, power long shaft power mixer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - containers, food equipment, sieves were in poor condition. Metal sieves were severely damaged, metal mesh missing. Containers and lids were broken, missing pieces, and one lid was poorly taped back together.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - take out containers were contaminated by filth and a buildup of grime on the counters. The takeout disposable utensils for customers were dirty and no longer clean.** - multiple containers throughout contained food yet the paper label was observed on many of the containers - one label was found on a scoop covered in sugar. The labels display a lack of proper dishwashing. Containers and food equipment ** - food equipment, pots, containers, lids, etc. were found in use for foods – that were far too large to fit into the dishwashing sinks onsite and therefore - proper dishwashing/sanitizing could not be conducted (see comment regarding submerging in sanitizer).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - washroom doors, toilets, light switches, and sinks require more thorough cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime, grease, and soot were observed on the following areas that includes but is not limited to: all ceilings tiles, ceiling diffusers, all walls, all shelving, the floors in hard-to-reach areas, the doors/door edges, the light switches
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the handwashing sink in the front service area is not in a suitable dispenser. Ensure that a suitable dispenser is available for the paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris is observed beneath the red shelving and below the back food prep counters. Ensure that the indicated areas are cleaned and sanitized.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two scoop handles in the bulk food storage containers on the red shelving unit are observed to be in direct contact with the food. Ensure that scoop handles are kept out of the food to help prevent cross-contamination. The operator moved the scoops during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the handwashing sink in the front service area is not in a suitable dispenser. Ensure that a suitable dispenser is available for the paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed beneath the red shelving and below the back food prep counters. 2. A buildup of food debris and food spatter are observed on the wall behind the handwashing sink and on the walk-in freezer door handle. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • 1. Minor mouse droppings observed by the back exterior door. ACTION: conduct deep clean of area by the back door (where utilities are located).2. The screen door is ineffective; there is a large gap along the bottom and no screen in place. ACTION: keep exterior door closed or repair the screen door. 3. Unable to locate pest control records at the time of inspection. ACTION: locate pest control records for the re-inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was organized and, overall, sanitation was satisfactory.Dirt and/or grease build-up noted in the following out-of-the-way areas:-On the floor in the staff washroom-Around the mop sink area-Around the back door area-On the shelving in the cookline-Ceiling tiles in the kitchen-Exterior of dry bin storage