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Pablo Cheese Tart

10163 81 Avenue NW Edmonton AB T6E 1W9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Ensure a sanitizer solution is prepared at all times of operation and before any food preparation begins for the day. A bleach water sani bucket was prepared.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloth observed on food contact surfaces when not in immediate use. Ensure wet/used cleaning cloths are stored in a sani bucket.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility is using lemon scented bleach as a sanitizer. Ensure regular unscented household bleach (1/2 tsp of bleach per liter of water) is used for food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some tarts were stored at room temperature in a display case (surface temperature ~23C). Staff member was unsure of ingredients. Any tarts made with milk, eggs, dairy, must be kept refrigerated at all times. Alternatively, product can be left out at room temperature for 2h and discarded after 2h as long as written time logs and waste logs are being maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the handsink is required to be in a dispensing unit (i.e. paper towel holder or dispenser).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple cheese tarts were stored at room temperature in the front retail area. These contain dairy (cream cheese) and are high risk. Cheese tarts were moved into the display cooler. Store all cheese tarts under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Improper manual dishwashing procedures are in place - there is no sanitizing step (i.e. with bleach).2. There is no drying rack for clean dishes/equipment, items are currently stored inside the 3 compartment sink. Please obtain a drying rack/shelf.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and QUAT test strips were not observed. Please obtain chlorine test strips for manual dishwashing and QUAT test strips for the surface sanitizer.
    • 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?
      • Pest control records were not observed - please forward a copy of the most recent records.If self-monitoring for pests, the AHS Pest Control Checklist must be filled out monthly and the records kept onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate not observed, please forward a copy to this office.