Our Parents' Home - Kitchen
10112 119 Street NW Edmonton AB T5K 1Y9 · Food - General
10 inspections
- Risk Management Inspection
2 infractions
- 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 ceiling tiles around two of the vents in the kitchen were significantly stained (black in coloration) and coated in dust.Ajay indicated the vent/surrounding ceiling tiles had been cleaned by the kitchen staff. However, dust and debris accumulation had returned and some portions of the ceiling tiles (specifically those located near the door to the front servery) were wearing and appeared to no longer be smooth and easy to clean. Either:i. Deep clean the ceiling tiles to remove all debris located on the surface. Furthermore, repair the ceiling tiles to ensure they are smooth and easy to clean.ii. Remove and replace the ceiling tiles surrounding the two impacted vents to ensure they are smooth and easy to clean. Recommend assessment of the HVAC system in the event the debris is being pulled into the building from the external construction surrounding the building.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine in the front servery area was leaking at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 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 ceiling tiles around two of the vents in the kitchen were significantly stained (black in coloration) and coated in dust.Ajay indicated the vent/surrounding ceiling tiles had been cleaned by the kitchen staff. However, dust and debris accumulation had returned and some portions of the ceiling tiles (specifically those located near the door to the front servery) were wearing and appeared to no longer be smooth and easy to clean. Either:i. Deep clean the ceiling tiles to remove all debris located on the surface. Furthermore, repair the ceiling tiles to ensure they are smooth and easy to clean.ii. Remove and replace the ceiling tiles surrounding the two impacted vents to ensure they are smooth and easy to clean. Recommend assessment of the HVAC system in the event the debris is being pulled into the building from the external construction surrounding the building.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The clean dishes (plates, bowls, etc.) in the front servery were being stored beside the handwash sink and below the soap/paper towel for handwashing. As a result, there was a high potential for contamination of the dishes during routine handwashing practices.The dishes were moved at the time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine in the front servery area was leaking at the time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was saran wrap rolled together and holding the handles for the kitchen sink drainage in a closed position. Repair the handles/drainage system for the sink to ensure it is functioning properly. Remove the saran wrap as it is not an easily cleanable material.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas need to be cleaned:i. The inside of the refrigerator/cupboard handles. ii. The glasses/storage racks for the dishes in the serving area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance-hard to reach area under the worktables and equipment-wall coverings throughout the kitchen-ceiling tiles, vent, and light fixtures through the kitchen-inside the dishwasher (descale)-inside all the microwaves (COMPLETED).
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Soap dispenser was empty at the hand sink next to the cookline/across from the dishwashing area. Refill and ensure hand washing supplies are always available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Debris were found inside equipment/utensil storage bins located by the dry storage area. Clean out bins and ensure clean equipment/utensils are properly stored. Corrected on site: equipment/utensils and bins were all removed and placed into dishwashing. *Single-use condiment containers, coffee cups, and lids were improperly stored with the food-contact surfaces exposed to potential contamination.It was discussed that these items should be stored inverted (face-down) to ensure the food-contact surfaces are protected from contaminants. Corrected on site: staff inverted all the single use items.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance-hard to reach area under the worktables and equipment-wall coverings throughout the kitchen-ceiling tiles, vent, and light fixtures through the kitchen-inside the dishwasher (descale)-inside all the microwaves
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff personal items (e.g. jacket and backpack) were found stored in the dry storage room next to facility food products. Ensure staff personal items are stored in a dedicated staff area to prevent cross contamination. Corrected on site: staff items relocated to staff area.
- 09. Are chemicals stored and handled in a safe manner?
- *Multiple unlabeled spray bottles of a yellow colored chemical(Ecolab Peroxide Multi Surface Cleaner and disinfectant) were found throughout the kitchen. Ensure all chemical spray bottles are properly labeled to reflect its content.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *A bottle of Kraft Gourmet Garlic Lovers Caesar Salad Dressing(3.78L) was found stored at room temperature in the dry storage room. Manufacturer instruction states ”keep refrigerated”. Discard and review product labeling more carefully. Discussed difference between keep refrigerated vs refrigerate after opening. Corrected on site: product discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Debris were found inside equipment/utensil storage bins located by the dishwasher. Clean out bins and ensure clean equipment/utensils are properly stored. Corrected on site: equipment/utensils and bins were all removed and placed into dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Accumulation of black dust/debris like material observed on ceiling tiles (especially at the dishwasher area), around ceiling vents and walls throughout the kitchen. Clean ceiling tiles, ceiling vents and walls. Investigate the origins of the black dust/debris and mitigate the issue. This has been cited before. Discussed if ceiling tiles are no longer cleanable, replace.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed frozen fries on counter top during lunch service. Two boxes of frozen chicken breast and bucket of eggs observed on countertop. Items moved to cooler. Ensure that food items are stored at 4.0 C or colder OR 60 C or hotter. Fries moved to cold storage. Do not remove items from cold storage unit ready to prep or cook. Observed cold lunch item (sandwich) stored in steam table. Discussed storing food items in the prep cooler for active cold storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher verified at 69.9 C at the plate/dish level. Ensure dishwasher is able to achieve a temperature of 71 C at the plate/dishwasher level. Have machine repaired/serviced. Manually sanitize dishes until repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed food debris build up observed behind equipment and under dishwasher. Observed build up of fan covers in walk-in cooler. clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Sanitizer solution was measured with test strips and measured to be 0 ppm. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection. Ensure staff is able to read/test the safe sanitizer concentration. Strongly recommend additional food safety training for staff members.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Test strips for approved sanitizer were not observed. Ensure test strips are available.
- 23. Is the facility maintained in a clean and sanitary condition?
- Action item as of November inspection: * Cleaning was observed to be needed. Ceiling tiles were observed to have heavy dust/debris accumulation. Some walls also presented heavy dust accumulation. Ensure all areas are cleaned and disinfected as needed.Action item outstanding following May visit: Food and/or debris build up observed in hard-to-reach areas, in corners, equipment handles. Dust observed on ceiling and walls. Ensure areas are thoroughly cleaned. Facility has scheduled evening cleaning of the walls and remainder of hard-to-reach areas in the evenings after the kitchen is not in operation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?