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Osmow's

468 Riverbend Square NW Edmonton AB T6R 2X2 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the hot holding unit was measured at 53C. Cooked high risk foods must be held at greater than 60C.- The rice was removed and reheated to minimum 74C and then returned to the hot holding unit. Other foods in the unit were measured at > 60C.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler fan unit is leaking, staff have placed two pails below the unit to catch the drips.- Requires repair.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked rice was tightly covered before the cooling process was completed.- Proper cooling practices reviewed with staff. Do not cover cooling foods until they have reached a temperature of <4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice that staff indicated they had just reheated was measured at 47C.- High risk foods must be reheated to a minimum of 165F/74C before placing into the hot holding unit. Corrected
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used at the grill are being stored in a container of water in between uses.- Proper utensil storage practices reviewed. Store utensils in an empty container and send for frequent washing, in an ice-water bath in between uses, in hot water held above 140F/60C or in an approved sanitizer solution in between uses.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solution that wiping cloths are immersed in. Determined that the automatic chemical dispenser is not working properly. - Manually prepare the 100 ppm bleach-water solutions until the unit is calibrated and test the sanitizer solution strength on a daily basis.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked rice in the walk-in cooler was tightly covered before the cooling process had been completed.- Do not tightly cover foods that are cooling until a temperature of <4C /40F) is achieved. Corrected
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Incorrect sanitizer test papers are onsite.- Operator to obtain chlorine test papers