Skip to content
Loading map…

Often Restaurant + Bar

10009 101A Avenue NW Edmonton AB T5J 0C3 · Food - General

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirt build-up was observed on the dispensing guns at the bar. Ensure guns are cleaned and sanitized before use and, maintained in a sanitary condition at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer at the bar had no sanitizing chemical. Iodine sanitizer was provided, and glasswasher was measured between 12.5-25ppm. Ensure chemical are monitored daily.
    • 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?
      • There was no food handling permit in the facility. Ensure a valid food handling permit is posted at a visible location.
    • 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 cold faucet of the sink by the dishwasher is in disrepair. Ensure faucet is replaced or repaired.
    • 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 mechanical ventilation system is past its due date for professional Maintenace. Operator indicated maintenance was done but the sticker was not changed. Provide evidence of compliance.
  2. Risk Management 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?
      • Mice droppings were noted on the floor beneath the dishwasher.- Use sanitizer solution to soak and clean up all mice droppings in the food premise- Store all open food in pest proof containers with covers.- Remove all unused items from the food premise. Cluttered items create an environment for mice to harbor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A water leak was noted underneath the kitchen hand sink plumbing fixture.Fix/repair the plumbing leak.
  3. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty and soiled cleaning cloths were not stored properly when not in use. They were observed seating out on counter tops in the kitchen.All used cleaning cloths were immediately stored in Quat solution by a kitchen staff upon request.
    • 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?
      • The back exit door weather stripping is in disrepair. A gap/hole was noted on the back exit door.Replace the weather stripping (both inside and outside) on the back exit door to prevent further pest entry into the food premise.
    • 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?
      • 10 mice were noted inside pest monitoring devices in the kitchen. Mice droppings were noted on the floor beneath the dishwasher.- Dispose the mice noted on traps in the kitchen. - Contact pest control to reset traps and also install more pest monitoring devices within the facility.- Use sanitizer solution to soak and clean up all mice droppings in the food premise- Identify all point of entry within the facility (holes on walls, floor and ceiling) and have them sealed/closed to prevent further pest entry.- Store all open food in pest proof containers with covers.- Remove all unused items from the food premise. Cluttered items create an environment for mice to harbor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a disconnection with the plumbing that links the handwashing sink to the drain. Water leak was noted.Fix all plumbing issues noted with the kitchen handwashing sink.
    • 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 hand washing sink in the kitchen is loosely attached to the wall and grey/wastewater is not draining properly from the hand sink.Fix/repair the kitchen hand sink to ensure proper drainage of grey water.Install a splash guard at the hand sink to prevent potential contamination of food on the steel shelve next to the sink during handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the kitchen are in disrepair.Fix the baseboards in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drink spills and debris are present on the floor beneath sink at the bar.Clean the floor at the bar.
  4. Monitoring Inspection

    4 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?
      • Mice droppings and a dead mouse are present on the floor along walls in the kitchen and beneath the dishwasher.- Use sanitizer solution to soak and clean up all mice dropping and the dead mouse.- Seal/close up a mouse hole noted on the wall beneath the dishwasher.- Store all open food in pest proof containers with covers.-
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the kitchen are in disrepair.Fix the baseboards in the kitchen.
    • 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 hand washing sink in the kitchen is loosely attached to the wall and grey/wastewater is not draining properly from the hand sink.Fix/repair the kitchen hand sink to ensure proper drainage of grey water.Install a splash guard at the hand sink to prevent potential contamination of food on the steel shelve next to the sink during handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drink spills and debris are present on the floor beneath sink at the bar.Clean the floor at the bar.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions