Roam Cafe
180 - 10130 112 Street NW Edmonton AB T5K 2K4 · Food - General
8 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of prepared Quat sanitizer solution in bowls was above 400ppm. 200ppm solution was prepared by the operator during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained. Use test strips at the facility to measure the concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT sanitizer test strips were expired. Please obtain new test strips to verify the concentration of sanitizer solutions.
- 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?
- Fewer mouse droppings were noted in the area by the main kitchen window. Please continue to monitor and remove droppings.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 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?
- Fewer mouse droppings were noted in the area by the main kitchen window. Please continue to monitor and remove droppings. Ensure all paper/single use items are stored in bins with a tight-fitting lid. Please also do the same for utensils. This is to prevent access and reduce cross contamination.
- 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?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher reached 65C after 5 cycle runs. Please have the unit serviced to ensure it reaches a minimum 71C at the dish level.
- 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?
- Fewer mouse droppings were noted in the area by the main kitchen window. Please continue to monitor and remove droppings. Ensure all paper/single use items are stored in bins with a tight-fitting lid. Please also do the same for utensils. This is to prevent access and reduce cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was equipped with detergent and rinse, however, the maximum hot water temperature was at 64C after a few cycles. Please repair/replace the unit. Please ensure the hot water temperature reaches a minimum of 71C at the rinse cycle. Operator has a waterproof thermometer to verify temperatures. Two compartment sink and a one compartment were equipped with soap and QUAT.
- 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?
- Mouse droppings were present by the large window area near the baseboard heaters, near the stainless-steel racks/shelves, inside the box of paper liners and utensil tray. Please thoroughly clean the area and discard any items that cannot be cleaned and sanitized. Please investigate and properly repair any unwanted gaps, cracks, etc. Hired pest control technician comes on a monthly basis. Sticky traps were in place.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 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 are gaps between the floor and wall seams in the dish pit area (the rest of the facility has rubber baseboards). There are some gaps between FRP wall seams near the bottom in the dishpit area, as well.Ensure there are no gaps and the floors and walls are smooth, easily cleanable, non absorbent, and free of gaps.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Dishwasher wash gauge does not show the temperature getting to 150F as per manufacturer's written directions on the unit- Chemicals have not been hooked up to the dishwasher yet.Ensure dishwasher is operating as per manufacturer's instructions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
0 infractions