Shepherd's Care Millwoods - Food
6620 28 Avenue NW Edmonton AB T6K 2R1 · Food - General
15 inspections
- Risk Management Inspection
2 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?
- X There is a gap between and under the exterior doors in the loading area near the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- DALX DAL – The wooden trim, and panels for the counter in front of the pass-through window in the DAL servery space is damaged and uncleanable.LTCX LTC – The counter in the 3rd floor LTC servery is worn and damaged (near the sink / soap dispenser).MainX Several walls throughout the kitchen are damaged / not smooth, easy to clean and non-absorbent to moisture.- Holes in the walls- Haphazardly patched leaving unfinished rough surfaces that are difficult to clean- Chipped / peeling paint- Peeling covering- Sections of FRP wall covering (ie under the dishwashing sink) are not secured / loose / have gaps between sections of the panels.X The ceiling above the dishwashing area is damaged.- Swollen ceiling tiles with surface peeling from moisture - Rusty ceiling tile framing / suspensionX The flooring in the dishwashing area is damaged. - Some areas, especially those where there were patches / repairs done are peeling / damaged making the area even more difficult to clean.X The surfacing on the counter under the juice dispenser and microwave is torn and uncleanable.X The ventilation canopy above the dishwashing machine does not appear to be operational.X The dishwashing sink drain on the right side of the high temp dishwasher leaks.
- 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?
- 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?
- X There is a gap between and under the exterior doors in the loading area near the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- DALX DAL – The wooden trim, and panels for the counter in front of the pass-through window in the DAL servery space is damaged and uncleanable.LTCX LTC – The counter in the 3rd floor LTC servery is worn and damaged (near the sink / soap dispenser).MainX Several walls throughout the kitchen are damaged / not smooth, easy to clean and non-absorbent to moisture.- Holes in the walls- Haphazardly patched leaving unfinished rough surfaces that are difficult to clean- Chipped / peeling paint- Peeling covering- Sections of FRP wall covering (ie under the dishwashing sink) are not secured / loose / have gaps between sections of the panels.X The ceiling above the dishwashing area is damaged.- Swollen ceiling tiles with surface peeling from moisture - Rusty ceiling tile framing / suspensionX The flooring in the dishwashing area is damaged. - Some areas, especially those where there were patches / repairs done are peeling / damaged making the area even more difficult to clean.X The surfacing on the counter under the juice dispenser and microwave is torn and uncleanable.X The ventilation canopy above the dishwashing machine does not appear to be operational.X The dishwashing sink drain on the right side of the high temp dishwasher leaks.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The space behind the prep area oven has a build up of food debris and items.X The ceiling around the vent near the back prep and baking area is dusty.X The fan covers and shelving in the walk-in coolers have mold growth on them.X The area under the dish scrubbing / spray sink is dirty. - Floor has a black residual / growth on it- Biofilm / grime / buildup under the sinks and on the pipes
- 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
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The stand-up refrigerators in both LTC servery areas measured ~6C. The temperature dials for both were adjusted to a cooler setting during the inspection.- Monitor and ensure the temperature is maintained at 4C or less. Repair, as necessary.X The hot holding unit on the second floor was measured at ~46-48C. This was turned up to 60C or greater during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The wall in the Gardens' dining room is damaged. The wall appears to have been haphazardly plastered over and is rough and unfinished.- Opposite wall from entrance when walking into the dining area.X Gardens servery - The seal between the stainless-steel dishwashing table and wall is damaged and blackened with mildew.X The end cap on the right side of the DAL servery service window area on the servery side is missing, exposing unfinished wood.X The ceiling tile above the microwave in the DAL dining area is missing.X The ceiling tiles in the DAL dining area washroom are damaged / moisture damaged.X The shelf above the meat slicer in the back prep area of the main kitchen is missing an end cap exposing raw wood.X The ceiling tiles in the 1st floor dining room are moisture damaged. Remove, address any sources of moisture infiltration and replace with new tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The walk-in freezer has a buildup of ice inside and on the food products stored.X The walk-in cooler shelving has visible mold growth on the hard-to-reach areas.X The food carts in the walk-in cooler have a buildup of food debris and mold growth on them.X The control box left of the garburator in the Gardens servery are dirty.X The freezer compartments of the refrigerator units in the 2nd and 3rd floor LTC serveries are dirty.X The drawers in the LTC servery where condiments are stored had food debris in it.X There is ice buildup in the manor servery 5th floor refrigerator.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The floor throughout the main kitchen and Gardens servery has a dark grime / residual built up requiring deep cleaning.X There is dust buildup on the side of the ventilation canopy serving the baking section of the main kitchen.X The drawer in the prep table next to the food blender in the main kitchen has food debris built up inside.X The space between the right side of the refrigerator and wall in the DAL dining area has garbage and debris built up.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The wall next to the hand washing sink underneath the soap dispenser is moisture damaged in the 2nd floor LTC servery. Remove damaged building materials before installing new building materials and refinishing.X The drawers and cupboards in the 2nd floor LTC servery area are in disrepair / missing.- Renovation project for the LTC serveries have been approved and will commence once details are finalized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Moisture damaged ceiling tiles noted in the SL Garden Servery Dining room to the left of the door to the servery. X The walls in the some of the closets in the Manor serveries / dining areas have holes in them or are unfinished.- Contractor has been selected to complete these repairs. X The wall next to the hand washing sink underneath the soap dispenser is moisture damaged in the 2nd floor LTC servery. Remove damaged building materials before installing new building materials and refinishing.X The drawers and cupboards in the 2nd floor LTC servery area are in disrepair / missing.- Renovation project for the LTC serveries have been approved and will commence once details are finalized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Moisture damaged ceiling tiles noted in the SL Garden Servery Dining room to the left of the door to the servery. X There are areas of the wall in the SL Garden Servery Dining room that have paint scraped away exposing the drywall beneath.X The caulking at the joint between the wall and dishwashing area is moldy. Please remove and reseal.X The wall next to the hand washing sink underneath the soap dispenser is moisture damaged in the 2nd floor LTC servery. Remove damaged building materials before installing new building materials and refinishing.X The walls in the some of the closets in the Manor serveries / dining areas have holes in them or are unfinished.X The drawers and cupboards in the 2nd floor LTC servery area are in disrepair / missing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Main Kitchen - The large red hot holding cabinet was not set to the proper temperature setting prior to loading it up with food. The temperature inside measured ~45-50C. The temperature dial was adjusted from "6" to ~"8/9" during the inspection. Ensure hot holding units are at least 60C prior to loading them up with hot foods.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X Moisture damaged ceiling tiles noted in the SL Garden Servery Dining room to the left of the door to the servery. X There are areas of the wall in the SL Garden Servery Dining room that have paint scraped away exposing the drywall beneath.X The caulking at the joint between the wall and dishwashing area is moldy. Please remove and reseal.X The wall next to the hand washing sink underneath the soap dispenser is moisture damaged in the 2nd floor LTC servery. Remove damaged building materials before installing new building materials and refinishing.X The walls in the some of the closets in the Manor serveries / dining areas have holes in them or are unfinished.X The drawers and cupboards in the 2nd floor LTC servery area are in disrepair / missing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Main Kitchen - There is mold growth on the underside of the juice dispenser above the nozzles X Main Kitchen - The disposable speed rack covers are damaged / stained. Discard and replace with new covers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer in Gardens SL servery area is broken. Replace
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the Gardens SL dining room was obstructed by client/resident table. Reviewed ensuring that hand sink is accessible at all times for staff to complete hand hygiene.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- X The ceiling tile above the oven / steamer is peeling.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The industrial can opener and holster had a buildup of food debris on it.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The ceiling in the corner above the dishwasher has visible mold growth on it, the T-bar holding the ceiling tiles is rusty and uncleanable. X The wall on the left side of the dishwasher has visible mold growth on it.X The area around the DAL servery ceiling vent is dusty.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The drawer temperature for the Suzy Q hot holding equipment measured ~37C. The temperature dial for the drawer was set at a low setting. Advised manager to ensure the hot holding equipment can maintain at least 60C or greater prior to storing food in the equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwasher was not reaching adequate sanitizing temperatures at the dish level. A maximum of ~154F was recorded at the dish level. Logs for the dishwasher for the last couple weeks were consistently below the minimum 160F at the dish level when measured manually. The final rinse gauge on the dishwashing machine did not move during the dishwashing cycle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X There is mold growth on the walk-in cooler shelves.X The meat slicer sharpener / blade cover had food debris on it.X The underside of the juice dispenser above the nozzles is dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X There is uncovered food in the freezer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The ceiling tile above the oven is damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X There is mold growth on the walk-in cooler shelves.X The meat slicer sharpener / blade cover had food debris on it.X The underside of the juice dispenser above the nozzles is dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The dishwasher and the wall areas in the dish pit are dirty. X The floor under the dishracks is dirty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X There is uncovered food in the freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The drawer temperature of the steam table / cart was measured at less than 60C. This was adjusted during the inspection. Ensure hot holding units are set and held at 60C or more at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The chemical dishwasher in the Gardens Dining area was not working properly. Sanitizer was not pumping into the machine, and the wrong type of detergent was hooked up causing excessive foaming.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The paper towel dispenser at the hand washing station was not working properly - paper towel could not be dispensed. The right type of paper roll was installed during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The ceiling tile above the oven is damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X There is mold growth on the walk-in cooler shelves.X The meat slicer sharpener / blade cover had food debris on it.X The underside of the juice dispenser above the nozzles is dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The dishwasher and the wall areas in the dish pit are dirty. X The floor under the dishracks is dirty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?