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Providence Centre - Kitchen

3005 119 Street NW Edmonton AB T6J 5R5 · Food - General

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Parts of the painted ceiling appeared to be peeling (e.g. cooking/food prep and dishwashing areas). Repair and ensure ceiling is smooth and in easy to clean condition.Oct 7/25Repair in progress.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Parts of the painted ceiling appeared to be peeling (e.g. cooking/food prep and dishwashing areas). Repair and ensure ceiling is smooth and in easy to clean condition.Oct 7/25Repair in progress.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ice buildup in the walk-in freezer on top of products, pipes and ceiling. Remove ice and ensure freezer is in good working condition and add to routine cleaning schedule.
  3. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Parts of the painted ceiling appeared to be peeling (e.g. cooking/food prep and dishwashing areas). Repair and ensure ceiling is smooth and in easy to clean condition.Oct 7/25Repair in progress.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food debris was noted on the beige colored board with hanging equipment/utensils. Clean board and add to routine cleaning schedule.*Debris build up on hard to reach areas behind the juice nozzles of the juice machine. Clean hard to reach areas and add to routine cleaning.*Ice buildup in the walk-in freezer on top of products, pipes and ceiling. Remove ice and ensure freezer is in good working condition and add to routine cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A wire whip for the stand mixer and metal wire strainer were in disrepair (broken and metal pieces missing). Discard and ensure all food equipment and utensils are in good repair. Broken equipment were discarded on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust buildup on a standalone black fan. Clean fan and add to routine cleaning schedule. *Dust build up on two ceiling vents above the buffet line. One at the beginning of the buffet line and second above the milk machines. Clean vents.
  4. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Parts of the painted ceiling appeared to be peeling (e.g. cooking/food prep and dishwashing areas). Repair and ensure ceiling is smooth and in easy to clean condition.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Parts of the painted ceiling appeared to be peeling (e.g. cooking/food prep and dishwashing areas). Repair and ensure ceiling is smooth and in easy to clean condition.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Parts of the painted ceiling appeared to be peeling (e.g. cooking/food prep and dishwashing areas). Repair and ensure ceiling is smooth and in easy to clean condition.
  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Uncovered desserts were found in the walk-in cooler. Ensure all food products in cold storage are protected from contamination. Corrected on site: Discussed with manager to ensure staff are covering food products in the cooler even though it will be put on the lunch buffet right away.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *High temperature mechanical dishwasher was not reaching proper final rinse temperature at the plate level. PHI ran the dishwasher multiple times, and the final rinse temperature recorded with a probe thermometer at plate level was 66-68C. Final rinse temperature at plate level reached 69C after the water sprayers were de-clogged. Kitchen manager’s probe thermometer could not reach the proper final rinse temperature at plate level. Required final rinse temperature are at plate level is 71C and gauge is 82C. Gauge was reaching 82C. Please call for service and manually sanitize dishes/equipment until dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Parts of the painted ceiling appeared to be peeling (e.g. cooking/food prep and dishwashing areas). Repair and ensure ceiling is smooth and in easy to clean condition.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • *An unlabeled bottle of Quat sanitizer was found. Ensure all chemicals are properly labeled.
    • 09. Are chemicals stored and handled in a safe manner?
      • *An expired bottle Oxivir TB disinfectant used on the dining room tables was found. Discard and check expiry dates more frequently. Corrected on site: manager discarded sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust was found on the multiple fans in the kitchen (two in the food prep area and two in the dishwashing area). Cleans fans and add to routine cleaning schedule.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust buildup and ceiling stains from what appears to be splashing were observed in several areas (i.e. above grill area, in front of the food prep areas etc). Ensure cleaning and sanitizing is done as soon as possible.
  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Food containers in the walk-in cooler was observed to be stored above other food containers. Ensure food is protected from contamination at all times (i.e., bottom of the food container should not be in direct contact with cooked/ fresh food). This was corrected by operator during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *High temperature mechanical dishwasher was measured with a probe thermometer and temperature was measured to be approx. 60C. Ensure dishwasher is fixed immediately and the sanitizing temperature reaches at least 72C at the plate level. Follow up inspection will be completed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • * Heavy ice buildup was observed in the walk-in freezer. Please ice buildup is cleaned and source is investigated and addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Strainer was observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. This was corrected during inspection (strainers were discarded by the operator).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust buildup and ceiling stains from what appears to be splashing were observed in several areas (i.e. above grill area, in front of the food prep areas etc). Ensure cleaning and sanitizing is done as soon as possible.