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Planeview Place - Kitchen

5105 52 Avenue Leduc AB T9E 8P1 · Food - General

16 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATS sanitizer solution in the kitchen measured <200 ppm at the time of inspection.A new solution of bleach/water was mixed to 100 ppm at the time of inspection (as the D10 sanitizer typically used had run out).
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Build up of debris noted on soup ladles and scoops hanging on a storage bar on a worktable across from the cookline. Relocate utensils to the dishwasher and ensure clean utensils are kept clean. Utensils were relocated to dishwashing during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Single use utensils were improperly displayed on top of the ice machine and at the coffee station (e.g. spoons and knives). Ensure utensils are all stored with their handles facing up to prevent contamination on the food surface when being handled. Spoon on top of the ice machines were removed.*Build up of spills and splatters noted inside the microwave near the pass-through window. Wipe down the inside of the microwave.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small bar fridge in coffee area verified at 5 C. Fridge adjusted during inspection. Check cooler in 1 hour to ensure temperature returns to 4.0 C or colder
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificates provided do not meet the requirement under section 31 of the Food Regulation. Please complete an approved course. Provide this office a copy of the certificate once course is completed.
  10. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Two bottles of Kraft Gourmet Garlic Lovers Caesar Salad Dressing(3.78L) were found stored at room temperature in the dry storage room. Manufacturer instruction states ”keep refrigerated”. Discard and review product labeling more carefully. Discussed difference between keep refrigerated vs refrigerate after opening. Corrected on site: product discarded.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificates provided do not meet the requirement under section 31 of the Food Regulation. Please complete an approved course. Provide this office a copy of the certificate once course is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *A hole on the wall was noted around the plumbing under the dishwasher. Ensure wall is in good repair around plumbing and to prevent pest access. Please repair wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Single use knives at the coffee station were not properly stored. Discussed handles should be in one direction to prevent contamination of the food end. With clean hands, please invert. Corrected on site: manager inverted the knives.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer verified at 50 & 100 ppm. Solutions replaced during inspection and verified at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open products in dry storage area. Ensure all open products are transferred in food grade container after opening. Food items moved to containers during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed food debris (toast crumbs) and debris build up in the kitchen on the floors next to cabinets. Observed debris and mould build up on the fan covers in the walk-in cooler. Indicated areas were cleaned during inspection. Ensure that area under fan covers is cleaned in a safe manner.
  12. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Approved sanitizer solution was tested with test strips and appeared to have a low sanitizing concentration. This was corrected during inspection by the operator.
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Open bags with corn starch and salt were observed to be stored in the dry storage area. Ensure bulk supply is stored in food safe containers and protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Expired test strips for approved sanitizer were observed (expired in June). Ensure test strips are available.
  15. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Food items/ boxes were observed to be stored on the floor in the freezer and walk in cooler. Ensure food is always stored adequately and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Scoops were observed to be stored int the bulk product. Ensure scoops are stored safety outside of the product to protect from cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips for approved sanitizer were not observed. Ensure test strips are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning is done in hard-to-reach areas, walk in cooler, above fridge in the grill areas and ceiling tiles.
  16. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was measured with test strips and measured to be 0 ppm. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection.*Observed cleaning cloth on counter in server area. Ensure that cleaning cloths are stored directly in sanitizer when not in use. Cloth removed from food contact area during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Food items/ boxes were observed to be stored on the floor in the freezer and walk in cooler. Ensure food is always stored adequately and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Scoops were observed to be stored int the bulk product. Ensure scoops are stored safety outside of the product to protect from cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Walk in cooler unit was observed to be at around 5C. Food temperature was measured with a probe thermometer. Ensure high risk foods are kept under 4 C at all times. Temperature records were reviewed, and it appears that records of 5 C were recorded. Ensure food is removed and refrigerator is fixed/repaired. Follow up inspection will be done.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips for approved sanitizer were not observed. Ensure test strips are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning is done in hard-to-reach areas, walk in cooler, above fridge in the grill areas and ceiling tiles.