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Scratch Baking

130 - 10044 108 Street NW Edmonton AB T5J 3S7 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloth was not stored in a sanitizer solution. Cleaning cloth was observed on a food preparation surface. The operator removed the cleaning cloths during inspection. Ensure used wet cleaning cloths are stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was stored directly on a chopping board on top of the ice machine. The staff present stored the scoop inside a clean container during inspection.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -One small scoop was stored in a chicken soup base. The scoop was touching the food. Ensure all utensils are stored properly to avoid contamination. Corrected onsite. The operator removed the scoops from the containers and will store them with handles facing upward moving forward. -Whisks were stored with handles facing downward. All utensils must be stored with handles up to prevent contamination. Corrected onsite. The operator repositioned the whisks with handles facing upward.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the front display coolers were 8C. Thermometers showed >4C and operator was asked to monitor the temperatures. Should the temperature not return to 4C within 30 minutes, remove the food to another cooler at 4C or less.Other cold holding units were at 4C or lessHot holding units were >60C
  4. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no barrier between the hand sink and the two compartment sink. Ensure there is a barrier between these sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet joints at the two compartment sink leak water in some areas when the water is turned on.Ensure plumbing is in good repair, including free of leaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - One ceiling tiles above the two compartment sink has a hole in it.- There is a perforated/ acoustic ceiling tile above the food prep area. Acoustic tile above dishpit area is ok.Ensure ceilings areas mentioned above are smooth, easily cleanable, non absorbent and in good repair.
  5. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front of house cooler measured approx 10C ambient. After some tray/ dividers were removed, the temperature dropped 4C.Ensure coolers are kept at 4C or less. Adding trays/ dividers may interrupt the air flow and cause temperatures to fluctuate or rise.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no barrier between the hand sink and the two compartment sink. Ensure there is a barrier between these sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet joints at the two compartment sink leak water in some areas when the water is turned on.Ensure plumbing is in good repair, including free of leaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - One ceiling tiles above the two compartment sink has a hole in it.- There is a perforated/ acoustic ceiling tile above the food prep area. Acoustic tile above dishpit area is ok.Ensure ceilings areas mentioned above are smooth, easily cleanable, non absorbent and in good repair.