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Panaderia sa 99

9919 51 Avenue NW Edmonton AB T6E 0A8 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were observed to be stored on the counter when not in use. Ensure all cleaning cloths are stored in a sanitizer solution such as 100ppm bleach/chlorine, or discarded after use. The operator placed the indicated cloths in the sanitizer bucket during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer was observed. Ensure a sanitizer such as a 100ppm bleach/chlorine solution is available at all times to sanitize food-contact surfaces. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of Pork Asado Buns containing pork meat filling and Cheese Pandesal buns containing cream cheese filling were observed to be sitting on the counter at room temperature. The operator informed that the buns had been on the counter for approximately 6 hours. Ensure all potentially hazardous products such as those containing dairy and meat are stored in the cooler at 4 degrees Celsius. The operator discarded the indicated buns during the inspection.
    • 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?
      • Several flies were observed in the back food prep area. Ensure pest control measures are taken to help eliminate the presence of pests in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The lower shelving unit in the walk-in cooler was observed with a buildup of rust. 2. The wall surface behind the garbage can near the dishwashing area was observed to be rough with paint chipping. 1-2. Ensure that the indicated surfaces are repaired to be smooth and easy to clean.
    • 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 lower shelving unit beside the deep fryer was observed with a cardboard lining. Ensure the indicated cardboard is removed to render the surface smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of what appeared to be mold was observed on the prep cooler door gasket. Ensure food equipment is maintained in a clean and sanitary condition. The operator cleaned and sanitized the indicated area during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed on the floor beside the hot water tank. Ensure that the indicated area is cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Ensure that used cleaning rags are stored inside sanitizer buckets when not in immediate use.2. Cleaning rags are not being discarded or laundered at a commercial facility end of the days. Please ensure cleaning rags are laundered or that you are using disposable cleaning cloths.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared during the inspection. Ensure a sanitizer solution is prepared at all times of hours of operation. A sanitizer bucket was made during the inspection by mixing 1/2 tsp of bleach per liter of water (100ppm chlorine with test strips).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw pork (thawing) was stored above mango coco jelly in the walk-in cooler. Ensure raw meat is stored on bottom shelves. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food and food items/equipment were stored on the floor. Ensure all food and food equipment are stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk buns and ensaymada's were stored at room temperature. Ensure all high risk food items that have fillings or toppings made with meat, dairy, cheese are stored under refrigeration including the cheese ensaymada and the pork asado bun. These items were moved into a cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in the bubble tea area does not have a thermometer inside. Ensure all coolers are equipped with thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 3 compartment sink method for dishwashing is in place.Ensure the following procedures are followed:1st sink: wash items with detergent and warm water2nd sink: rinse items off with warm water3rd sink: using a drain plug, fill the sink with warm water and some bleach (1 tbsp of bleach per gallon of water, measures at 100 ppm chlorine with test strips). Fully immerse items for at least 2 minutes, and then remove to air dry. Items should be air drying on shelving racks and not in the sinks.
    • 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?
      • The AHS Pest Control checklist is not being maintained. Ensure this checklist is filled out monthly for the self-monitoring of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The blue food storage bins and lids require cleaning.