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Reinette Cafe & Patisserie

301 Woodvale Road West NW Edmonton AB T6L 3A7 · Food - General

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured between 65-67C after 6 cycles using both the PHI''s and facility's probe thermometers. Sanitizing in the a food grade sanitizer for at least 2 minutes in the cleaned 2-compartment sink after dishwasher cleaning was discussed.Ensure sanitizing in completed in the sink until dishwasher can maintain a minimum of 71C at dish level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the dry storage room were missing covers. Ensure covers are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The indicated areas/ utensils were unclean;- The utensil storage bins and drawer were unclean. - The dishwasher- The stove.Ensure the indicated utensils and equipment are cleaned and maintained in a sanitary manner.2. The wood board beneath the dishwasher was in disrepair. Ensure wood board/base is repaired/replaced and maintained in a smooth, easy to clean and non-absorbent condition.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured between 65-67C after 6 cycles using both the PHI''s and facility's probe thermometers. Sanitizing in the a food grade sanitizer for at least 2 minutes in the cleaned 2-compartment sink after dishwasher cleaning was discussed.Ensure sanitizing in completed in the sink until dishwasher can maintain a minimum of 71C at dish level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the dry storage room were missing covers. Ensure covers are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The indicated areas/ utensils were unclean;- The utensil storage bins and drawer were unclean. - The dishwasher- The stove.Ensure the indicated utensils and equipment are cleaned and maintained in a sanitary manner.2. The wood board beneath the dishwasher was in disrepair. Ensure wood board/base is repaired/replaced and maintained in a smooth, easy to clean and non-absorbent condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small white cooler in the front service area was observed without a thermometer. Ensure that the indicated cooler is equipped with a thermometer.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front of house small fridge recorded 11C. The inside of this small fridge had formed a large ice block.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front of house small fridge lacked a functional thermometer.