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Nikki's

169 - 8330 82 Avenue NW Edmonton AB T6C 0Y6 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • Yes (corrected during inspection) - note that the operator was conducting daily food safety temperature checks but not keeping regular daily logs. The operator was advised to ensure records/logs (i.e. paper copies) of the daily food safety temperature measurements of all cold-holding and hot-holding in the food premises are kept on-site, and for a minimum of 90 days (with at least one temperature check of food equipment each work day). The AHS 'food safety daily temperature log' copy was provided to the operator via email, for use or edit, as necessary.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer is purchased as ready to use at a concentration of 400 ppm. A maximum concentration of 200 ppm is allowed. Please ensure that sanitizer solution is at 200 ppm for cleaning food surfaces, equipment and utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was not using any sanitizer in the three compartment sinks to sanitize the dishes after washing and rinsing. He said he would spray the dishes with the ready to use quats sanitizer he bought pre-made but did not know he was supposed to be submerging them in a sink filled with sanitizing solution. Operator did have bleach and chlorine test strips on-site, so PHI provided education on how to mix and use bleach as sanitizer for dishwashing. A sticker for the correct steps for manual dishwashing in a three compartment sink was also provided. Ready to use quats is not an appropriate sanitizer for dishwashing. Please use an appropriate form of quats or an alternate approved sanitizer such as chlorine. Ensure you are following the correct steps for manual dishwashing in a three compartment sink, including washing, rinsing and sanitizing with an approved sanitizer, such as quats at 200 ppm or chlorine (bleach) at 100 ppm. Leave the dishes submerged in the sanitizer for 2 min or as the manufacturer's instructions require. The only equipment that should be cleaned and sanitized in place are those that are too large and heavy to fit into the sink, or those with an electrical component that does not allow for submersion.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips on site for quats sanitizer. Please purchase test strips and ensure you are using them each time you prepare your sanitizing solution to verify the correct concentration.
  3. Demand Inspection

    1 infraction

    • 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?
      • A donair cone was observed spinning on spit with the broiler turned off. Ensure broiler is on continuously when donair cone is present. Ensure donairs are served in compliance with the Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products document, which can be found https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
  4. Initial Inspection

    0 infractions