Normand's
11639A Jasper Avenue NW Edmonton AB T5K 0M9 · Food - General
3 inspections
- Monitoring Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- FEB 11,2025: Ongoing violationSomeone in care and control is required to have a food safety training course. Please provide proof of completion. Here is a list of approved courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirt buildup waand brown stain was observed on the floor of the under-counter cooler. Conduct thorough cleaning and sanitization of the effective equipment.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- FEB 11,2025: Ongoing violationSomeone in care and control is required to have a food safety training course. Please provide proof of completion. Here is a list of approved courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Feb 11,2025: Ongoing violation.The paint is wearing away on the shelves in the back storage room behind the dishwasher making them not smooth anymore.Ensure equipment is smooth, impervious to moisture and easily cleanable.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Foods were stored directly on the ground in the walk-in cooler, including vegetables in cardboard boxes.- Bowls of food were stacked on top of one another without a barrier, with the food touching the bottom of the bowls. - Potatoes were being stored on a damp cloth that had marks/ stains on it while it was being preppedEnsure foods are stored off the ground to protect from contamination. Ensure there is a barrier between containers to protect food from contamination. Do not put food on damp cloths as bacteria can grow and be transferred to the food - a better alternative would be a dry paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The single basin sink by the dishwasher which is to be designated for handwashing when food prep is being done was blocked as a staff member had dishes inside of it and was doing a load of dishes. There were potatoes being prepped at this time.As discussed previously, this sink must always be accessible and free of obstruction for handwashing when food handling is being done in this space. A designated hand sink may be required to be installed if this cannot be done.
- 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 records were not available upon request.Ensure written monthly pest control reports/ records are onsite upon request.
- 20. Do food handlers at the facility have adequate food safety training?
- Someone in care and control is required to have a food safety training course. Please provide proof of completion. Here is a list of approved courses: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The paint is wearing away on the shelves in the back storage room behind the dishwasher making them not smooth anymore.Ensure equipment is smooth, impervious to moisture and easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?