Our Parents' Home - Serveries
10112 119 Street NW Edmonton AB T5K 1Y9 · Food - General
13 inspections
- Monitoring Inspection
0 infractions
- 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?
- Steam tables have been installed in the serveries in the 3rd, 4th, & 5th floors. Oven and cabinet removed to accommodate steam table. Area around steam table is not finished. Ensure that flooring is installed or repaired, in good repair, smooth & easy to clean. Install baseboards for easy cleaning. Walls around steam table area are painted drywall. Steam tables create hot & humid area which may cause deterioration of drywall. Install wall protection to prevent moisture damage.Aug 6/25- Areas were still not finished. Please ensure areas are finished and this office is notified before the spaces are used.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *3rd floor – The wall to counter joint area above the hand sink was not in good repair (damaged). Not smooth or easy to clean. Please repair/refinish.
- 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
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed open food products (cereal) in the servery on the 5th floor. Ensure open food products are stored in sealable container.Aug 6/25- 5th floor-A opened bag of cereal was found stored in the cupboard not in a container. Please get a proper sealable container.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *4th floor- Plates of foods were found covered with paper towels. Staff indicated they are saving it for residents. Some of the paper towels had moisture stains. Change practice and use proper food covers. Corrected on site: staff removed the paper towels and wrapped the food products with food cling wrap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Steam tables have been installed in the serveries in the 3rd, 4th, & 5th floors. Oven and cabinet removed to accommodate steam table. Area around steam table is not finished. Ensure that flooring is installed or repaired, in good repair, smooth & easy to clean. Install baseboards for easy cleaning. Walls around steam table area are painted drywall. Steam tables create hot & humid area which may cause deterioration of drywall. Install wall protection to prevent moisture damage.Aug 6/25- Areas were still not finished. Please ensure areas are finished and this office is notified before the spaces are used.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *3rd floor – The wall to counter joint area above the hand sink was not in good repair (damaged). Not smooth or easy to clean. Please repair/refinish.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed open food products (cereal) in the servery on the 5th floor. Ensure open food products are stored in sealable container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge on 3rd floor servery verified at 6 C. Staff requested to check temperature again in 1 hour. Ensure that cold storage units can maintain a temperature of 4.0 C or colder at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Steam tables have been installed in the serveries in the 3rd, 4th, & 5th floors. Oven and cabinet removed to accommodate steam table. Area around steam table is not finished. Ensure that flooring is installed or repaired, in good repair, smooth & easy to clean. Install baseboards for easy cleaning. Walls around steam table area are painted drywall. Steam tables create hot & humid area which may cause deterioration of drywall. Install wall protection to prevent moisture damage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed food debris build up in corners, inside cabinets in the serveries. Clean. Ensure servery is maintained in sanitary condition.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed uncovered food items (meals & drinks) in fridge in the 3rd floor servery. Items covered by staff during inspection. Uncovered item on counter in 5th floor servery. Ensure that all food items are protected from contamination at all times including transport and storage.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed open food products (cereal) in the servery on the 5th floor. Ensure open food products are stored in sealable container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge on 3rd floor servery verified at 6 C. Staff requested to check temperature again in 1 hour. Ensure that cold storage units can maintain a temperature of 4.0 C or colder at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Serveries are not supplied with probe thermometers. Food items are being brought up in insulated cambros. Staff may reheat food items for clients if they miss meal time. No probe thermometer onsite. Staff are unable to verify temperature of food items. Ensure that probe thermometer is available in serveries for testing food temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed egg salad sandwich observed uncovered on counter in servery on the 5th floor. Reviewed safe food storage practices. ensure that high risk or potentially hazardous food itmes are stored at 4 C or colder OR 60 C or hotter. Ensure any food items are covered and placed immediately into the fridge. Sandwich discarded during 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?
- Steam tables have been installed in the serveries in the 3rd, 4th, & 5th floors. Oven and cabinet removed to accommodate steam table. Area around steam table is not finished. Ensure that flooring is installed or repaired, in good repair, smooth & easy to clean. Install baseboards for easy cleaning. Walls around steam table area are painted drywall. Steam tables create hot & humid area which may cause deterioration of drywall. Install wall protection to prevent moisture damage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed food debris build up in corners, inside cabinets in the serveries. Clean. Ensure servery is maintained in sanitary condition.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Lunch service observed during inspection. Food items on serveries 4, & 5 verified at <60 C (soup, gravy, and french fries). Food observed on plates or in inserts on the counter of servery. Ensure that food items are hot held at >60 C. June 14 - observed food item on counter on 5th floor servery. Discarded. ensure products are placed directly into fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Lunch service observed during inspection. Food items on serveries 4, & 5 verified at <60 C (soup, gravy, and french fries). Food observed on plates or in inserts on the counter of servery. Ensure that food items are hot held at >60 C. June 14 - observed food item on counter on 5th floor servery. Discarded. ensure products are placed directly into fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge in the 5th floor servery verified at 8.9 C with a calibrated probe thermometer. Ensure cooler/fridge can maintain a temperature of 4.0 C or colder at all times. Repair or replace cooler. June 14 - 5th floor fridge verified at 5.8 C. Temperature setting adjusted by staff during inspection. Check fridge in 1 hour. If temperature does not achieve 4.0 C or less discontinue use until unit is repair or replace.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open food products observed in the 5th floor servery. Ensure open products are transfered or placed in sealable container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge in the 5th floor servery verified at 8.9 C with a calibrated probe thermometer. Ensure cooler/fridge can maintain a temperature of 4.0 C or colder at all times. Repair or replace cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Lunch service observed during inspection. Food items on serveries 4, & 5 verified at <60 C (soup, gravy, and french fries). Food observed on plates or in inserts on the counter of servery. Ensure that food items are hot held at >60 C.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***Hand washing sink was observed to not be accessible for hand washing (i.e. occupied by dirty dishes and/or pails). Ensure hand sink is available for handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Staff member was observed to be using the phone during food portioning. The phone rang and staff member answered the phone during portioning with gloves on. Strongly recommend food safety training.
- 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
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed uncovered food items in fridge in servery. Food items discarded during inspection. Ensure that food items are covered at all times including storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed housekeeping staff using EcoLab Multi-purpose cleaner & disinfectant in servery area. Reviewed requirement for food safe sanitizer. Ensure that a food safe sanitizer is available in the serveries. September 22 - No sanitizing solution observed in servery. Ensure that a food grade sanitizer is available for sanitizing food contact surfaces (counter tops). Observed wet cleaning cloths hanging on faucet in 3rd floor servery. Reviewed ensuring that cloths are either kept directly in sanitizing solution when not in use or cloths are only used once then placed in laundry/soiled bin.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?