Skip to content
Loading map…

PhoXpress

113 - 5411 Discovery Way Leduc AB T9E 8N4 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring 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?
      • An employee is observed using hand wash sink for non-hand washing purposes. Operator is advised to dedicate hand wash sink for hand washing only. Operator agreed to it.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above kitchen floor and ensure kitchen floor under shelves can be maintained clean and monitored for insect/ pest activity.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths are in use for wiping of food contact surfaces. these are not stored in sanitizer solution while in use. Sanitizer concentration of the sanitizer solution is recorded nil. Operator is advised to always monitor sanitizer concentration of the solution, use clean wiping cloths and keep them in sanitizer solution. Operator prepared fresh sanitizer solution, discarded dirty wiping cloths and brought clean wiping cloths at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above kitchen floor and ensure kitchen floor under shelves can be maintained clean and monitored for insect/ pest activity.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recorded thermometer is not provided to the facility to monitor sanitization cycle of the dish washer. Operator is advised to provide a recording thermometer for this purpose.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket of prepared bleach sanitizer solution was measured to be too strong and above 200ppm. The solution was diluted to the required 100ppm during inspection.Please ensure 100ppm is maintained. Obtain chlorine test strips to measure/verify the concentration of bleach sanitizer solutions. 2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter and stored inside a sanitizer solution during inspection.Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Vegetable were being chopped very close to the handwashing sink. The staff present was instructed to move the vegetables away from the handwashing sink to prevent contamination. 2. A bucket of chopped vegetable was left open in the walk-in freezer. The staff covered the bucket during inspection.Please ensure food items are always covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of meat were stored on the floor inside the walk-in freezer. The staff moved the meat to the shelf during inspection.Please ensure food items are stored at least 6inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed.Please obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was placed inside the handwashing sink. The staff present removed the bucket during inspection.Please ensure handwashing sinks are always accessible for proper handwashing.