Safartas Mediterranean Food
12110 161 Avenue NW Edmonton AB T5X 5M8 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was missing. Ensure a probe thermometer is available for temperature verification.
- 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 waiting for repairs, there was no soap in the detergent jug. Operator was instructed on three step dishwashing method.
- 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?
- Pest control records were unavailable at the time. Ensure records are available upon request.
- 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?
- Old AHS Food Handling Permit (2023) was posted. Please post current permit and replace annually.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by prep table was in poor repair, paint was coming off. Operator indicated that it would be repaired soon.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In the double door cooler (in the back kitchen), several packages of raw meat were stored above ready to eat or low risk foods. Always store high risk foods below ready to eat/low risk foods.Outstanding, during inspection, there were many bags of raw meat stored on the top shelves and there were containers of food on the bottom of the double door cooler. Owner was warned about the concern with cross contamination, and the issue needs to be addressed quickly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bag of frozen chicken was observed to be defrosting on the shelf. The bag was sitting on top of cookware items. It was corrected during the inspection. A probe thermometer was missing. Ensure a probe thermometer is available for temperature verification.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher had two lines connected to an empty jug of detergent. Operator was explained to have only the detergent line connected to a detergent jug. Please replace detergent jug. The maximum hot water temperature eventually reached 70C after several cycles. Please ensure the unit reaches a minimum of 71C at the dish level. Three compartment sink was equipped with dish detergent and bleach. Discussed three step dishwashing method with operators.
- 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?
- Pest control records were unavailable at the time. Ensure records are available upon request.
- 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?
- Old AHS Food Handling Permit (2023) was posted. Operator showed electronic version for the current permit. Please post current permit and replace annually.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by prep table was in poor repair, paint was coming off. Operator indicated that it would be repaired soon.The caulking around the three compartment sink was showing mold/mildew growth. Remove mold/mildew and ensure the area is smooth, impervious to moisture, easy to clean and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mechanical ventilation canopy had buildup of grease. Please clean the filters. A weekly cleaning of the filters should be implemented.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor had buildup of debris/food in hard to reach areas. Cardboard was used to line floor. Please discontinue using cardboard and clean the floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Pail of sanitizer solution in the three compartment sink contained bleach and soap solution. Operator was instructed to prepare two separate solutions for soap and bleach. New chlorine solution was at 200ppm. Discussed keeping used cloths in the solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In the double door cooler (in the back kitchen), several packages of raw meat were stored above ready to eat or low risk foods. Always store high risk foods below ready to eat/low risk foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bag of frozen chicken was observed to be defrosting on the shelf. The bag was sitting on top of cookware items. It was corrected during the inspection. A probe thermometer was missing. Ensure a probe thermometer is available for temperature verification.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher had two lines connected to an empty jug of detergent. Operator was explained to have only the detergent line connected to a detergent jug. Please replace detergent jug. The maximum hot water temperature eventually reached 70C after several cycles. Please ensure the unit reaches a minimum of 71C at the dish level. Three compartment sink was equipped with dish detergent and bleach. Discussed three step dishwashing method with operators.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink requires a paper towel holder/dispenser. A bottle of hand soap with pump and a roll of paper towel were brought over during the inspection.
- 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?
- Pest control records were unavailable at the time. Ensure records are available upon request.
- 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?
- Old AHS Food Handling Permit (2023) was posted. Operator showed electronic version for the current permit. Please post current permit and replace annually.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by prep table was in poor repair, paint was coming off. Operator indicated that it would be repaired soon.The caulking around the three compartment sink was showing mold/mildew growth. Remove mold/mildew and ensure the area is smooth, impervious to moisture, easy to clean and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mechanical ventilation canopy had buildup of grease. Please clean the filters. A weekly cleaning of the filters should be implemented.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor had buildup of debris/food in hard to reach areas. Cardboard was used to line floor. Please discontinue using cardboard and clean the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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)?
- Facility is not equipped with test strips to monitor the concentration of the sanitizer. ** Provide appropriate test strips.
- 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?
- Outstanding - AHS permit was not available. ** Print and display the AHS permit at a location visible to customers
- 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
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)?
- Facility is not equipped with test strips to monitor the concentration of the sanitizer. ** Provide appropriate test strips.
- 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?
- AHS permit was not available. ** Print and display the AHS permit at a location visible to customers
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Scented bleach was used during the inspection. Bleach was also mixed with soap. ** Provide an aprroved sanitizer.** Do not mix bleach with soap.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer container was not labelled. Once notified, the container was properly labelled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic sauce (high risk) was kept at room temperature overnight. Staff onsite noted that the cooler is routinely turned off overnight, and food products are kept inside. High risk foods kept in the danger zone for more than 2 hours were discarded during the inspection** Ensure the cooler can achieve temperatures of 4°C and below before using it for temperature control storage. ** If the cooler is turned off, ensure all high risk foods are moved to a cooler than can achieve temperatures of 4°C and below.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is not equipped with test strips to monitor the concentration of the sanitizer. ** Provide appropriate test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing station was not equipped with paper towel. Once notified, temporary paper towel were provided at the station. ** Provide a suitable dispenser for the paper towel.
- 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?
- Facility has not been conducting monthly pest control inspection. Previous records were also not available for review. ** Conduct monthly pest control inspection, and ensure records are available onsite for review. (An AHS template will be attached.)
- 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?
- AHS permit was not available. ** Print and display the AHS permit at a location visible to customers
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- Facility was not equipped with a valid permit. ** Display valid permit at a location visible to customers, once available.
- 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?
- Risk Management Inspection
0 infractions
- 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)?
- 2023-07-05Commercial dishwasher has been ordered. Expected to be installed within 3-4 weeks. 2023-06-28Domestic dishwasher still present. Operator noted that they are planning to install commercial dishwasher - waiting to receive/install. 2023-06-23Facility installed a domestic dishwasher. Action required: remove domestic dishwasher and replace with a commercial washer.Chlorine test strips were available.2022-10-11No chlorine test strips available. Facility uses bleach as sanitizer for surfaces and washing dishes. Action required: obtain chlorine test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?