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Royal Canadian Legion 175

14339 50 Street NW Edmonton AB T5A 0S9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two small buckets of soup base past best before dates were observed in the dry storage room. The staff removed and discarded the soup base during inspection. Please ensure all food items past best before dates are removed from the facility and not served to the public.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were found on food preparation surfaces. The staff prepared 200ppm Quat sanitizer solution during inspection and stored fresh cleaning cloths in the solution.Ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers in the kitchen area had no thermometer. Replace the missing thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel holder for a hand-washing station in the kitchen was empty. The staff refilled the paper towel holder during inspection.
  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS test strips were not available.The facility uses QUATS sanitizer and iodine sanitizer.Chlorine sanitizer (bleach) was also available.Correction:-Education provided on different sanitizers: QUATS and Chlorine (bleach)-Ensure that QUATS sanitizer test strips are available.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips not available
  6. Monitoring Inspection

    3 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 and Iodine test strips were not available
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were being stored in between the prep cooler and prep table
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease building up noted underneath and around cooking equipment
  7. Demand 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?
      • Flooring under cooking equipment was in disrepair
  8. 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?
      • Flooring under cooking equipment was in disrepair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required around cooking equipment