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Remedy Cafe

10479 82 Avenue NW Edmonton AB T6E 3R7 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine lid noted to be broken (from the hinges). Ensure all equipment is in good repair.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in one of the food preparation/storage cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine lid noted to be broken (from the hinges). Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas noted to be needing extra sanitation. Areas discussed with the operator.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in one of the food preparation/storage cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.Ice machine lid noted to be broken (from the hinges). Ensure all equipment is in good repair.Broken grey bin noted to be taped with electrical tape for holding of the ice for the ice bath. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas noted to be needing extra sanitation. Areas discussed with the operator.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer solution was measured at 0 ppm Quats.-Some wet cleaning clothes were observed sitting at the counters.Action taken:-Staff was instructed to prepare new solution, which was measured at 200 ppm. -Education was provided to regularly monitor the strength of the sanitizer with Quats test papers.-Staff was instructed to always store the wet cleaning clothes inside the sanitizer buckets to avoid cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • -The sanitizer solution bucket was not labeled.Action taken:-Staff was instructed to label the sanitizer bucket.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • -Some of the chemical bottles were unlabeled.Action required:-Please label all the bottles with the name of chemicals to avoid chemical misuse/contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Glasswasher iodine-based (sanitizer) supplies were running out. There was no sanitizer in the supplies.Action required:- The staff was instructed to redo all the glass washing using the high temperature dishwasher.-Please get the supplies and while operating the machine, monitor the strength of the iodine by a test paper.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -One of the ceiling tiles in the main kitchen was in disrepair.Action required:-Please repair the ceiling.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas were held in a bus pan on top of the panini grill. External temperature ~35C. CDI: removed from panini press to cool, staff indicated they would be placed in the cooler and re-heated upon customer order. ACTION: provide further training to staff regarding holding procedures for samosas. If hot holding, the product must be kept at or above 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Glass washer in the barista area was not maintained in working condition - only chemical available for the cycle was a rinse agent. Staff noted the machine was just serviced and was not in use yet. Discussed that it would not be capable of sanitizing dishes without a sanitizing agent. ACTION: ensure all chemicals are restocked prior to using the glasswasher in the barista area. 2. Large dishwasher in the back kitchen had a sign instructing staff not to use due to flooding issues. Staff indicated that the machine is going to be replaced/repaired. ACTION: continue with plans to replace/repair large dishwasher. Until completed, continue using the undercounter dishwasher in the back kitchen to sanitize all dishware.
  7. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed wet wiping cloths sitting on counters, and no sanitizing solution was prepared for the front or kitchen.The quat sanitizer dispensed measured less than 100ppm.*Ensure that sanitizing solutions are maintained at an adequate concentration, and that wiping cloths are stored in a sanitizing solution when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A bleach water sanitizer was prepared for the kitchen, however chlorine test papers were not available.Quat sanitizer test papers were available, however the solution measured less than 100ppm.*Ensure that sanitizing solutions are properly prepared, tested, and changed at adequate intervals to maintain cleanliness and an adequate concentration of sanitizing agent.
    • 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?
      • Expired food handling permit was posted.*Ensure that the valid food handling permit is displayed in a conspicuous place where it can be easily seen by patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed plastic containers stored in dry food containers.*Ensure that appropriate food scoops with handles are used, that the handles do not contact the food products, and that they are maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff advised that they are given cleaning tasks through an app, but did not describe a thorough sanitation plan.*Ensure that a comprehensive written sanitation plan is developed and implemented.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove cardboard liners from shelves as these are not cleanable.*Ensure that the facility is maintained in a clean and sanitary manner.