Papa Jacks - Events
112 - 11716 100 Avenue NW Edmonton AB T2K 2G3 · Food - Special Event
16 inspections
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was accessible and supplied with soap and paper towels. Hot water could not be verified at the time of inspection due to the generators arriving late.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge thermometer observed to be broken, please obtain a new fridge thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Gravy measured 20 degrees Celsius. It was discarded during the inspection. 2. A large quantity of batter for onions was left on the counter. This was placed into cooler during inspection. High risk foods must be kept under temperature control at all times (below 4 degrees or above 60 degrees Celsius).
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Not observed during inspection- 18/07/2024.The hot water tank available in the facility was undersized for the dishwashing sinks. The dishwashing sinks measured 24"x24"x14" (132L each), and the hot water tank capacity measured 36 L.The hot water system must be capable of half filling both dishwashing sinks halfway with warm water (at least 45 degrees Celsius), with hot water left over for hand washing.
- 21. Is refuse being managed in a suitable manner?
- Wastewater was emptying into open garbage bin. Operator had not properly attached and set up pump. This was corrected during the inspection. Pump was attached and hooked up to wastewater disposal on-site.Ensure wastewater disposal system is properly set up prior to operating.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips for measuring the chlorine sanitizer solution.PHI provided test strips.Provide test strips.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Not observed during inspection- 18/07/2024.The hot water tank available in the facility was undersized for the dishwashing sinks. The dishwashing sinks measured 24"x24"x14" (132L each), and the hot water tank capacity measured 36 L.The hot water system must be capable of half filling both dishwashing sinks halfway with warm water (at least 45 degrees Celsius), with hot water left over for hand washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips for measuring the chlorine sanitizer solution.PHI provided test strips.Provide test strips.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Not observed during inspection- 18/07/2024.The hot water tank available in the facility was undersized for the dishwashing sinks. The dishwashing sinks measured 24"x24"x14" (132L each), and the hot water tank capacity measured 36 L.The hot water system must be capable of half filling both dishwashing sinks halfway with warm water (at least 45 degrees Celsius), with hot water left over for hand washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips for measuring the chlorine sanitizer solution.Provide test strips.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water tank available in the facility was undersized for the dishwashing sinks. The dishwashing sinks measured 24"x24"x14" (132L each), and the hot water tank capacity measured 36 L.The hot water system must be capable of half filling both dishwashing sinks halfway with warm water (at least 45 degrees Celsius), with hot water left over for hand washing.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
- The tap for the two compartment sink was leaking. Plastic bags had been wrapped around the tap in an attempt to fix the leak.Properly fix the leaking tap for the two compartment sink.
- 20. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy filters had grease accumulation.Clean ventilation canopy filters and ensure they are cleaned on a regular basis.
- 21. Is refuse being managed in a suitable manner?
- No gray water disposal was available for food prep and handling on the day prior to the event (Sep 7). No gray water disposal was available during the initial walkthrough at Sep 8.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips for measuring the chlorine sanitizer solution.Provide test strips.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water tank available in the facility was undersized for the dishwashing sinks. The dishwashing sinks measured 24"x24"x14" (132L each), and the hot water tank capacity measured 36 L.The hot water system must be capable of half filling both dishwashing sinks halfway with warm water (at least 45 degrees Celsius), with hot water left over for hand washing.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
- The tap for the two compartment sink was leaking. Plastic bags had been wrapped around the tap in an attempt to fix the leak.Properly fix the leaking tap for the two compartment sink.
- 20. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy filters had grease accumulation.Clean ventilation canopy filters and ensure they are cleaned on a regular basis.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips for measuring the chlorine sanitizer solution.Provide test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?