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Ribeye Butcher Shop

6228 Currents Drive NW Edmonton AB T6W 0L8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • There is a strong grease trap odor noted in the back of house. The exterior of the in floor grease trap cover is damaged in one section and the cover does not appear to have a tight seal.- Requires repair.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on the meat cutting table. Either return the cloths to an approved sanitizer solution after each use or send to the dirty linen bin. Corrected
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available.
    • 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 strong grease trap odor noted in the back of house. The exterior of the in floor grease trap cover is damaged in one section and the cover does not appear to have a tight seal.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler and walk-in freezer fan covers have heavy dust accumulation.- Cleaning is required.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Not all spray bottles of cleaning supplies are properly labelled as to contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Previously cooked soups are not being reheated to >74C.- The soup was removed and reheated to >74C and then transferred back to the hot holding unit to be held at >60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation is noted on the ceiling, walls and exhaust hood in the back kitchen.- Cleaning is required.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Equipment (band saw/slicer) is only being dismantled at the end of the day for thorough cleaning. - Ensure proper clean-in-place practices are occurring throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods are being allowed to cool at room temperature for extended periods of time.- Proper cooling procedures reviewed with staff.