OEB Breakfast Co.
10240 124 Street NW Edmonton AB T5N 3W6 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was observed putting on a dirty apron and started handling food. All food handlers must wear clean clothing and adhere to proper hygienic practices when handling food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not observed in any of the bar coolers. Provide thermometers in all coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water leakage was observed at the handwashing sink. Plumbing repairs are required.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial sanitizer checks indicated a concentration of approximately 50 ppm. The sanitizer was replaced, and upon retesting, the concentration was found to be satisfactory.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was observed putting on a dirty apron and started handling food. All food handlers must wear clean clothing and adhere to proper hygienic practices when handling food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not observed in any of the bar coolers. Provide thermometers in all coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water leakage was observed at the handwashing sink. Plumbing repairs are required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher had detergent, however, the maximum hot water temperature was 67C after four cycles. Repair dishwasher to ensure the unit can reach a minimum hot water temperature of 71C at the dish level.Two compartment sink had detergent and QUAT.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips expired, please obtain new test strips.
- 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?
- Mouse droppings noted behind the cooler (labeled Fresh Farm) at the front. Please remove droppings by thoroughly cleaning the area and monitor for activity.Pest control company comes biweekly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A few strainers above the two compartment sink had remnants of dried food. Ensure all strainers are thoroughly cleaned and sanitized before using them.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Used cleaning cloths were found on kitchen counter tops. The chef was advised to store all used cleaning cloths in a sanitizing solution when they are not in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The handwashing sink in the kitchen was obstructed with a garbage bin and some cooking equipment were left inside the sink. The kitchen chef was instructed to remove all items blocking access to the handwashing sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?