Sea Change Brewing
9850 62 Avenue NW Edmonton AB T6E 0E3 · Food - General
4 inspections
- 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)?
- Facility uses QUATS as a sanitizer in the kitchen and front dining hall.QUATS sanitizer test strips were not available; staff were not able to find them.Correction:-Education provided on different sanitizers used in the facility: QUATS and iodine (glasswasher).-Demonstrated the use of QUATS test strips.-Ensure QUATS test strips are available for measuring the concentration of QUATS sanitizer.
- 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?
- The most recent food handling permit was available.However, it was posted inside the kitchen.Please ensure that the food handling permit is posted and displayed to the public being served.
- 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
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT dispenser appears to be dispensing >400 ppm QUATs.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottles observed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar glasswasher measuring at 0 ppm iodine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was not installed in the back kitchen as required when the floor plan was submitted.Proposed area of installation was discussed and confirmed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bar hand sink requires a paper towel dispenser for the paper towel.Handwashing sink needs to be installed in the kitchen, and needs to be stocked with soap and paper towel in dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor is not finished/sealed in the dishwashing area. Floor to be painted with an epoxy coating.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Uncovered bowls of chips were sitting directly beside the hand washing sink - these were discarded during the inspection.*Ensure that foods are protected from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles were not labeled to indicate their contents - CDI.*Ensure that all chemicals, cleaners and similar agents are stored in containers that are not intended to be used to store food and that are clearly labelled to identify their contents.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test papers were not available to test the glasswasher.*Ensure that staff are regularly verifying the satisfactory operation of the dishwashers and are properly preparing and testing sanitizing solutions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand washing sink in the back was not accessible or stocked with supplies - CDI.*Ensure that hand washing stations are accessible for use, dedicated to handwashing, and are kept supplied with hand soap and paper towels in suitable dispensers.
- 20. Do food handlers at the facility have adequate food safety training?
- It could not be confirmed if a person in care and control has a certificate in an approved food safety training course - please confirm and provide a copy of their certificate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving units in the front were in disrepair. The manager indicated that a full renovation is planned.*Ensure that shelves and food preparation counters are smooth, non-absorbent and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation plan was not available.*Ensure that a comprehensive written sanitation plan is developed and implemented.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?