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Public Safety & Emergency Services

1568 Hector Road NW Edmonton AB T6R 2H2 · Food - General

4 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?
      • A section of wall paneling in the dishwash area is loose and needs to be repaired.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of cooked vegetables left on a rack in the kitchen were measured at 18C. Staff informed that the food had been cooked and were going to be used for the upcoming lunch service. Foods to be reheated to >74C/165F. - High risk foods must be held at less than 4C or greater than 60C. A pot of gravy on the stove top was measured at 52C. The heat source had been turned off. Gravy to be reheated to>74C.- High risk foods must be held at less than 4C or greater than 60C.
    • 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?
      • 1. Pest control reports were not available for review.2. The back delivery door is being left open.- Keep this door closed to prevent the possible entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was not available.- Locate the Permit and display it where the public can view it.
    • 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 section of wall paneling in the dishwash area is loose and needs to be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk dry ingredient dispensers are being stored with the handle in contact with the foods and containers without handles are being used as dispensers.- Use dispensers with handles and store in such a manner that does not contaminate foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on the ceiling and walls by the air vents.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no premade sanitizer solution was available in the food handling areas.- Staff prepared a100 ppm bleach-water solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered trays of cooked granola mix were cooling in the back storage room.- Store only covered foods in this area. The foods were relocated to the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall under the dishwash counter.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls are being used to dispense bulk dry foods.- Use dispensers with handles to dispense foods and store utensils in such a manner that the handles do not come into contact with the foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning records/schedules available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted under the potato/onion storage stand.- Cleaning required.2. Sticky/dried food spills note din eth drawers in the baking area.- Cleaning required.