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Red Chili Leaf

100 - 7 McLeod Avenue Spruce Grove AB T7X 4B8 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Small bags were being re-used in this facility. Small bags were being filled with shrimp and while being filled the bag was being set in the shrimp. Setting the bag in the shrimp make the outside of the bag very dirty.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips are expired and not working
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler measured greater than 4C. Please correct this
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was left thawing overnight, had a surface temperature of 12 degrees Celsius and an internal temperature of 0 degrees Celsius. Chicken was discarded. Operator was instructed on proper thawing methods and provided documents.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer measured greater than 200 ppm chlorine residual.A new solution of sanitizer was prepared and measured 100 ppm chlorine residual.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of onions and carrots was stored on the floor of the walk-in cooler. Ensure that all food is stored off the floor. 2. Bowls were being used as scoops and stored in bulk food items. Use scoops with handle and store in a way that protects bulk foods from contamination. 3. Open cans were storing food items stored in the refrigerator. Once a can is open, transfer contents to a clean and sanitized food grade container. 4. Bowls of food were stacked on top of uncovered food items. Do not stack containers of food unless fully covered and sealed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standalone cooler holding drinks and lemons measured 10 degrees Celsius. Milk and other perishable items were removed. Ensure that cooler can maintain 4 degrees Celsius or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Drinking glasses were stored in the handwashing sink on arrival to the facility kitchen.Ensure that the handwashing sink is only used for the purposes of handwashing.
    • 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 filter panel was missing from the ventilation canopy system. Repalce the filter.