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OSFM Cafe

10310 83 Avenue NW Edmonton AB T6E 5C3 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution tested with test strips and noted to be < than 50 ppm. This was corrected onsite. QUAT sanitizer noted. Test strips not observed. Please ensure test strips are available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods noted to be sitting outside at room temperature on an ice pack. Temperature was measured to be around a range of 11C -17C. Ensure high risk foods are maintained at food safe temperatures. This was corrected onsite.
  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Poor food-handling practices were observed. One individual was handling raw meat, wiping his hands with a dry cloth, and then proceeding to handle other foods without washing his hands in between.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers in the coolers were stored uncovered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At the handwash station, cups and other utensils were being stored nearby to the handsink basin without a splashguard in place.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in one of the kitchen coolers (the cooler closest to the entrance) was defective. The actual temperature measured 1.7°C, while the built-in thermometer displayed 10°C.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two QUAT spray bottles measured at 400 ppm QUATs. Ensure QUATs is being diluted according to manufacturer's instructions for food contact surfaces and is measuring at 200 ppm QUATs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • High temperature dishwasher is leaking water into a bus bin. Repair/replace. The requirement for reusable customer utensils is a 2-comp sink + commercial dishwasher, or a 3-comp sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy filters are dusty. Recommend increasing the frequency of cleaning.