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Philippines Pavilion

9330 Groat Road NW Edmonton AB T6G 2A8 · Food - Special Event

6 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Steam table hot holding units recorded less than 60C.The steam table units did not appear to have enough water to generate the amount of steam to maintain hot temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All 3 sinks piled with soiled food equipment and food waste. Sinks were clogged. Water to the sinks had been shut off. Soiled food equipment and utensils were not being washed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stand alone sink was setup with only cold running water. Operator indicated that this sink was for handwashing, but no handwashing supplies were observed nearby.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in steam table measuring between 33C-47C. Dishes in steam table delivered from permitted food facility "one hour ago" as per operator. Majority of food already served within the stated one hour period from delivery time. Meat dish that had greater than half of food item remaining reheated to above 74C by operator on grill prior to serving. Operator stated food is being transported in insulted Cambro carriers. - Aware to ensure food is to be held hot over 60C or held cold under 4C. Discussed with operator if food is held at a temperature between 4C and 60C for more than two hours it must be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink noted to be portable and not connected to wastewater sump. As per operator this type of sink has been used every year for the same event. - A fully plumbed hand washing sink is required for this event. Discussed with operator this will be required for next year.
  6. Risk Management 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?
      • Hand sink noted to be portable and not connected to wastewater sump. As per operator this type of sink has been used every year for the same event. - A fully plumbed hand washing sink is required for this event. Discussed with operator this will be required for next year.