Shree Restaurant Bakery & Sweets
2838 James Mowatt Trail SW Edmonton AB T6W 3R3 · Food - General
7 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution in kitchen area tested at 0ppm. Corrective action: Food handlers were directed to discard and replace sanitizing solution while PHI Lee was present.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper glove use noted. Food handlers are not discarding used gloves as required. Staff are reusing gloves after changing tasks. Corrective actions: Staff must discard gloves after they are removed. Staff are to wash their hands before putting new gloves on and after removing gloves. Gloves must be changed whenever changing activities.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bowls of food were stacked directly on top of open food. Hard covers are required when stacking food to prevent cross-contamination.Corrective actions: Staff to remove stacked containers, done under PHI supervision.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff's personal beverages and phones were observed in food preparation areas.Corrective action: Please devise a designated space for personal items to be stored that is not with food and/or food equipemnt.
- 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 being used for activities other than handwashing. Hand sink was full of dirty water and dirty dishes at time of arrival. corrective action: PHI Lee discussed the necessity of having full access to handwashing sinks for food facilities.
- 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?
- Pest control records were not readily available for review.Corrective action:It is a requirement to keep pest control records. Ensure pest control records are available onsite for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of dirt and grime was observed in food preparation areas. Corrective action: Ensure that high touch surfaces are cleaned on a regular basis to prevent buildup of grime and debris. Increase frequency of cleaning in food preparation areas to ensure food contact surfaces remain clean and sanity.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 is a gap in between the 2 front entrance doors.- Requires repair to prevent the possible entry of pests.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths are being left on the counters. - A 100 ppm chlorine sanitizer solution is available however staff are not using it.- Proper wiping cloth storage practices and use of sanitizer solutions was reviewed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff members car keys and phone were stored in a container above the cook line cooler which also had a food peeler in it. - Staff personal belongings removed and the utensil was sent for washing. All staff personal belongings are to be stored completely separate from foods/food equipment and food handling areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1 liter of whipping cream left on the counter was measured at 24C. Food discarded.- High risk foods must be stored at less than 4C or greater than 60C.
- 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 is a gap in between the 2 front entrance doors.- Requires repair to prevent the possible entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of baseboard under the kitchen handwash sink is loose and has come away from the wall.- Requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food particle buildup noted on the floor around the large mix and where the potatoes are stored. Dust accumulation noted on the ceiling around the air vents. The protective film covering the shelf in the dishwash area is frayed and dirty and requires removal.- Cleaning is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Once again foods in the countertop hot holding unit were measured at <60C.-High risk foods must be stored at <4C or >60C. Do not place cold foods into this unit, they must first be reheated and then transferred hot.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A used disposable glove was left on top of a container of food in the prep cooler.- Disposable gloves are single use only and must be discarded once removed from the hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Samosas in the front hot holding cabinet were measured at 50C.- High risk foods must be held at 4C or colder or at 60C or hotter. Staff were instructed to increase the heat setting on the hot holding cabinet and reheat the food to at minimum 74C before placing back into the cabinet.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing procedures. Soap and chlorine sanitizer are being mixed together to wash dishware and the separate sanitizing step is not occurring.- Proper manual dishwashing procedures are: Wash in soapy water -> Rinse -> Sanitize-> Air Dry
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils are being stored in a container of lukewarm water in between uses in the cooking area.- Proper utensil storage practices reviewed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard is being used to line shelves.- Discontinue this practice as the cardboard is not a moisture resistant surface and cannot be properly cleaned.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
0 infractions