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Seitans

11219 Jasper Avenue NW Edmonton AB T5K 0L5 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the kitchen food preparation surface. The cloth was stored in a 200ppm Quat sanitizer solution during inspection. Ensure used cleaning cloths are stored in a sanitizer solution when not in use.2. The concentration of Quat sanitizer solution in a spray bottle was above 400ppm. The solution was diluted to 200ppm during inspection. Please ensure the required 200ppm Quat sanitizer solution is maintained at all times. Use Quat test strips at the facility to measure the concentration. Contact your chemical service provider to properly calibrate your sanitizer dispenser as discussed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of gravy and sauce in the hot holding unit was measured to be at 38 degrees C. The staff stated that the food items were moved from the cooler to the hot holding unit less than 2 hours before inspection. The PHI instructed the staff to reheat the food items quickly up to 74 degrees C before storing them in the hot holding unit and temperature maintained above 60 degrees C. This was completed during inspection. Note that the hot holding unit cannot be used to reheat previously cooked food items from the cooler. Food must be quickly reheated up to 74 degrees C before being stored in the hot holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the food preparation area was not accessible. The sink was blocked by a shelf. Re-arrange the facility and ensure the handwashing sink is accessible for proper handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Dry storage containers at the back area were unclean. Dirt and debris accumulation were observed. - The handwashing sink at the back area was unclean.Clean all storage containers, hand washing sink and ensure all equipment and utensils at the facility are maintained in a sanitary condition.
  3. Initial Inspection

    0 infractions