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OEB Breakfast

10174 100A Street NW Edmonton AB T5J 0C8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • Two hand sinks were out of paper towel.Correction:-Ensure that soap and paper towels are stocked in all hand sinks.
    • 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?
      • Food permit was not displayed.Correction:-Ensure that the food permit is displayed to the public.
  3. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had lactic acid test strips however, at the time, QUAT sanitizer was used as main sanitizer. No QUAT test strips were present. Ensure the appropriate test strips are available for verification.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the back (adjacent to stove) had no soap in the soap dispenser. Paper towels were present. The sink was also starting to show signs of slow draining. Monitor the draining and rectify the plumbing should it worsen. Hand sink in the dishwashing area was missing soap (soap dispenser was dismounted from wall) Staff washroom had no soap available. Staff indicated that the room was used for changing. The washroom still needs to be equipped with soap and paper towels as it is a designated washroom. Should it no longer be used as a washroom, send updated plans for review. The front hand sink area had a bottle of soap however, the arm/spout of the bottle was broken and was challenging to dispense soap. All hand sinks must be equipped with soap and paper towels at all times. Should soap run out or dispensers are broken, back up soap must be provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handles of cold holding units had some buildup of dried food, please clean. Continue to clean the high touch areas throughout the day to prevent potential cross contamination issues.
  4. Risk Management Inspection

    1 infraction

    • 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 Quat sanitizer test strips available to measure the sanitizer concentration.Acquire Quat test strips.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer measured at the cookline was < 100ppm. The sanitizer had just been refilled from an auto dispenser which is not working properly.Fresh Quat solution (200ppm) was made manually during inspection. Staff should manually prepare all sanitizer solution used in the food premise until the auto dispensing sanitizer equipment is fixed.Follow manufacturer's instruction when preparing sanitizer solution manually.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths stored in a bucket at the cookline had zero ppm Quat.Manager was told to manually prepare fresh Quat sanitizer and have all cleaning cloths stored in the sanitizer solution.
    • 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 Quat sanitizer test strips available to measure the sanitizer concentration.Acquire Quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer auto dispenser is not dispensing the right sanitizer concentration. The sanitizer concentration was <100ppm Quat and the water temperature of the sanitizer solution was measured at 55°C.Contact a technician to check the water temperature to ensure it is in the range 65°F - 75°F (18°C -24°C). The auto dispensing unit should dispense Quat sanitizer at a concentration of 200ppm.