Prestigio Bakery & Bistro
15333 97 Street NW Edmonton AB T5X 5V3 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Outstanding - Mechanical dishwasher reached a maximum hot water temperature of 66C.March 16/26 - The dishwasher reached a maximum hot water temperature of 69C after several cycles. Please repair the dishwasher. Ensure the temperature reaches a minimum of 71C at dish level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher reached a maximum hot water temperature of 66C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher reached a maximum hot water temperature of 66C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen wall mounted soap dispensers had no soap. A bottle of dish soap was in the basin of the two compartment sink. Ensure there is soap available and near all the hand sinks. Should the wall mounted dispensers not be in use, either remove them/place signage, "out of order" and replace with bottles of hand soap (w/ pump) instead.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A tray of egg tarts was observed on the baker's rack at room temperature. The tarts must be stored in a cooler at 4C or less and not at room temperature. You may apply for the product to be Time as a Public Health Control (TPHC). See link, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-public-health-control-info-bulletin.pdfA probe thermometer was unavailable at the time. Please have a thermometer available for verifying temperatures.Hot holding of soup was >60CSoup leftover would be cooled at room temperature then placed into cooler, usually takes two hours. Soup cannot remain at room temperature for more than 2 hours before placing into cooler, keep it under 2 hours. Coolers had thermometers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was ran for four cycles and temperatures ranged from 65C to 67C. Repair or replace unit. The maximum hot water temperature at the dish level must be at a minimum of 71C. Dish detergent and rinse agents were present. Explained to operator on manual sanitizing in the interim. Two compartment sink was equipped with dish soap and lemon scented bleach. Please refrain from using lemon scented bleach on food contact surfaces, use regular bleach.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All the wall mounted soap dispensers had no soap. Initially, the back hand sink (by the dishwasher) had no soap by the basin, the staff had to obtain it. The sink across from the cookline had no soap. The front hand sink had some soap in a bottle.Ensure there is soap available at all the hand sinks. Should the wall mounted dispensers not be used anymore, either remove them/place signage, "out of order" and place bottles of hand soap (w/ pump) instead.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicers would be used once and cleaned at the end of the day. There was one meat slicer that was clean, however, minor buildup in hard to reach areas were present. Please focus on the hard to reach areas.The filters on the mechanical ventilation hood had buildup of dust. Please clean.It was unknown how often the ice machine was cleaned. Ice machine should be cleaned and sanitized weekly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No bleach/chlorine sanitizer at 100 ppm is readily available. Ensure that a 100 ppm bleach/chlorine sanitizer is available at all times. The operator prepared a 100 ppm bleach/chlorine sanitizer during the inspection.
- 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 available onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions