Plaza Premium Lounge - US Transborder
02 - 2101 Edmonton International Airport Edmonton International Airport AB T9E 0V3 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the cooked vegetables in a tray is recorded 40 degrees Celsius. Operator is advised store high risk food either below 4 degrees Celsius or above 60 degrees Celsius. Operator discarded this and agreed to provide a hot holding unit for this.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container full of rice is observed stored at room temperature. Temperature is recorded 8 degrees Celsius. Onsite employees are not sure for how long this rice is sitting at room temperature and when this rice was cooked. Operator discarded it at the time of inspection. Cooked fish is stored at room temperature. Temperature is recorded 21 degrees Celsius. Operator indicated that it was cooked two hours ago. Operator moved it to the cooler. Temperature of one hot holding unit is recorded 41 degrees Celsius. Operator raised the hot holding temperature to 60 degrees Celsius at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Onsite employee is observed washing hand in dish wash sink without using soap. Operator is advised to educate employees to use dedicated hand wash sink for hand washing and proper hand washing using soap.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting board on the food preparation cooler is worn out.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the cooked chicken on hot holding is recorded 35 degrees Celsius. Upneet Hayer came to the facility during inspection and indicated that this chicken was reheated to 74 degrees Celsius before displaying it on hot holding 2 hours before. Operator is advised to keep the chicken above 60 degrees Celsius while on hot holding. Upneet agreed to it.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting board on the food preparation cooler is worn out.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting board on the food preparation cooler is worn out.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser provided with hand wash sink is not dispensing soap.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?