Scoop N Roll Creamery
6 - 5098 Windermere Boulevard NW Edmonton AB T6W 0L7 · Food - General
10 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher final rinse temperature was measured at 62C (at the plate), needs to be at minimum 71C. (at the plate) or 82C on the exterior rinse gauge. Also, staff have to manually turn off the machine/or open the dishwasher door to end the wash cycle. This is not proper operating conditions and must be corrected.- Do not use the dishwasher until the rinse cycle temperature reaches 82C and the machine stops once the cycle has been completed.- A 3 compartment sinks is available for proper manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher final rinse temperature was measured at 62C (at the plate), needs to be at minimum 71C. (at the plate) or 82C on the exterior rinse gauge. Also, staff have to manually turn off the machine/or open the dishwasher door to end the wash cycle. This is not proper operating conditions and must be corrected.- Do not use the dishwasher until the rinse cycle temperature reaches 82C and the machine stops once the cycle has been completed.- A 3 compartment sinks is available for proper manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher final rinse temperature was measured at 62C (at the plate), needs to be at minimum 71C. (at the plate) or 82C on the exterior rinse gauge. Also, staff have to manually turn off the machine/or open the dishwasher door to end the wash cycle. This is not proper operating conditions and must be corrected.- Do not use the dishwasher until the rinse cycle temperature reaches 82C and the machine stops once the cycle has been completed.- A 3 compartment sinks is available for proper manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 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?
- Monthly pest control documentation is not been maintained.
- 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?
- Display the Food Handling Permit where the public can easily view it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Black buildup noted in the cuts and grooves of the small white cutting board.- Staff member discarded the board.
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal belongings (purses keys, etc.) stored amongst foods on the dry storage shelving unit as well as above the back area food prep counter. Corrected- Store staff personal belongings away from foods, food equipment, food preparation surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The blender was stored in the dipper well which was filled with dirty still water.- The dipper well water must be kept on with a continuous flow of water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions