Polish Veterans Hall & Senior Citizens Home - Community Hall
9203 144 Avenue NW Edmonton AB T5E 2H7 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wooden chopping board was observed with deep grooves. Please ensure all utensils and equipment are maintained in good condition. Regularly inspect utensils and equipment and replace them as needed. Corrected during inspection. The wooden chopping board was discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No bleach/chlorine test papers are observed. Ensure that bleach/chlorine test papers are acquired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap dispenser is available at the handwashing sink. Ensure that a soap dispenser is provided at the handwashing sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No written pest control record is observed. Ensure that a written pest control record is completed and maintained onsite.
- 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
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Some mouse droppings were still present by the chest freezer in the dry storage room. Operator indicated that it will be addressed.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk in cooler was at 15C. Cooked ground beef and Salami were discarded during inspection. Operator was asked to go through all food inside the unit and to discard items that were in doubt. Operator indicated that the walk in cooler was cold earlier in the morning. Going forward, a temperature log is needed to help monitor temperatures. A thermometer was inside the walk in cooler. Operator should refer to the thermometer for monitoring.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not turned on at the time, however, a new pail of chlorine sanitizer was available but was not hooked up to the unit.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings and a dead mouse were observed in the dry storage room by the chest freezer. Pest control plan should be increased for pest monitoring. Inspect facility for any foundation/unwanted cracks/gaps. Keep exterior doors closed to prevent entry of pests. Increase traps if necessary. Please ensure the facility is pest free.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk in cooler was at 15C. Cooked ground beef and Salami were discarded during inspection. Operator was asked to go through all food inside the unit and to discard items that were in doubt. Operator indicated that the walk in cooler was cold earlier in the morning. Going forward, a temperature log is needed to help monitor temperatures. A thermometer was inside the walk in cooler. Operator should refer to the thermometer for monitoring.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher had 0ppm at the dish level, however, all three pails were at proper levels. Ensure the unit is cleaning and sanitizing properly. Chlorine level at the dish level is to be at 100-200ppm at all times. Chlorine test strips were available. Operator was asked to use the 2 compartment sink for manual sanitizing.The two compartment sink was equipped with dish detergent and bleach, hot and cold water.
- 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 had no hot water. Only cold water was available at the time. Soap and paper towels were present. Operator was asked to use the 2 compartment sink in the interim. The area around the hand sink just finished renovations and the hot water was affected.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings and a dead mouse were observed in the dry storage room by the chest freezer. Pest control plan should be increased for pest monitoring. Inspect facility for any foundation/unwanted cracks/gaps. Keep exterior doors closed to prevent entry of pests. Increase traps if necessary. Please ensure the facility is pest free.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?