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Secret Galley

121 Edmonton Trail SE Airdrie AB T4B 1S2 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing of food items was noted during the inspectionFrozen meat - -1 degrees CFrozen pasta - -4 degrees CFood items were returned to the cooler.**Do not thaw foods at room temperature**Ensure proper thawing process are observed in the facility.**Frozen food items to be used for the day should be left overnight in the walk-in cooler to thaw or thaw frozen foods under cold running water2. The ambient temperature of the prep cooler opposite the pizza oven was measured at 19 degrees C. Foods in the cooler and inserts were measured at;White Cheese - 22 degrees CCheddar cheese - 23 degrees CVegetable salad - 19 degrees CFish - 19 degrees CMilk - 19 degrees CSteak - 23 degrees CChopped mushrooms - 22 degrees CAll high-risk foods were discarded.**Repair/Replace cooler**Do not use cooler to store food until cooler is repaired or replaced**All high-risk foods in the cooler must be stored and maintained at 4 degrees C at all times.
    • 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 wash sink in the main kitchen was obstructed with plates.**Remove dishes from the sink**Hand wash sinks are to be used only for hand washing purpose
    • 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 plastic lining on the edging of the 2-compartment sink was in disrepair and was coming off the wall.**Replace plastic lining.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease buildup was noted on -The wall above the 2-compartment sink-The walls by the dishwasher nest to the spray sink-On the floor under the dishwasher-Under equipment throughout the kitchen-The storage shelf by the back bay door where pots and pans are stored.**Complete a thorough clean of the kitchen.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine level in the low temperature dishwasher was measured at 0ppm. Operator filled one of the 2 compartment sinks with chlorine sanitizing solution measured at 100ppm.**Repair dishwasher**Wash dishes in dishwasher and manually sanitize dishes in the chlorine sanitizing solution. Ensure that dishes are soaked in the chlorine solution for at least 2 minutes.
    • 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?
      • There was no pest control report available upon request during the inspection.**Ensure that pest control measures are in place and monitoring for activities are completed regularly. Maintain reports on site at all times.
  4. Monitoring Inspection

    4 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?
      • There was no pest control report available upon request during the inspection.**Ensure that pest control measures are in place and monitoring for activities are completed regularly. Maintain reports on site at all times.
    • 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 lights above the hand wash sink area were missing covers.**Please replace the light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • THIS IS A REPEAT VIOLATION, PLEASE CORRECT THE BELOW:1. Water damage noted on ceiling tiles at the back storage area by the back door.**Please investigate and repair leak.2. There were missing ceiling tiles in the back storage area by the back door.**Please replace ceiling tiles.3. The paint on the ceiling in the kitchen by the cookline were peeling off and hanging from the ceiling.**Please resurface and paint ceiling.**Ensure that all surfaces in the food facility is smooth, cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dirt and food debris was noted on the floor of the dry food storage.2. Dirt build-up was noted on the floor under the dishwasher. **Please clean the listed areas.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler opposite the pizza oven was measured at 9 degrees C. Foods in inserts measured; chicken - 10 degrees CShredded cheese - 9 degrees CGarlic butter - 15.5 degrees C. High risk foods were discarded.**Adjust/Repair/Replace cooler**Ensure high-risk food are held at 4 degrees C and below at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damage noted on ceiling tiles at the back storage area.**Please investigate and repair leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dirt build-up on the floor of the walk-in freezer.**Please clean.2. Both chopping boards on the prep coolers in the cookline had knife markings, dirt build-up and discoloration.**Resurface/Replace chopping boards to ensure equipment can be properly cleaned and sanitized.
  6. Risk Management Inspection

    3 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?
      • 1. The light in the back receiving area where cooking utensils are stored was not working.**Please replace light bulb.2. Missing ceiling tiles were replaced, but water damage noted on newly installed tiles.**Please investigate and repair leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up was noted on the handles of the prep coolers.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of debris noted in the hard-to-reach areas, under countertops and equipment in the kitchen.**Please clean.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk was stored in the wine cooler, temperature was measured at 12 degrees C. Milk was discarded.**Do not store high-risk foods in the wine cooler as it is not cold enough.**Ensure all high-risk foods are stored at or below 4 degrees at all times.
    • 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?
      • A gap was noted under the receiving door in the back area.**Please seal all gaps to prevent infiltration of pests into the facility
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The light in the back receiving area where cooking utensils are stored was not working.**Please replace light bulb.2. Some ceiling tiles were missing in the back receiving area where cooking utensils are stored.**Please replace ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up was noted on the handles of the prep coolers.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of debris noted in the hard-to-reach areas, under countertops and equipment in the kitchen.**Please clean.