Skip to content
Loading map…

Sicilian Pasta Kitchen

805 Saddleback Road NW Edmonton AB T6J 5R4 · Food - General

7 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?
      • 100 ppm Quat detected in the sanitizer solutions in the cooking area and 0 ppm sanitizer detected in the solution behind the bar counter.- Replace the sanitizer solutions frequently to maintain a minimum 200 ppm Quat concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats observed thawing in sinks of still water.- Thaw foods in the coolers or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine detected in the glasswasher rinse cycle.- All glassware to be sent to the kitchen dishwasher for washing until a minimum 100 ppm chlorine is detected in the glasswasher rinse cycle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Considerable grease and food particle buildup noted on the side of the deep fryer. Exterior of the freezer (cookline) has buildup on it. Dried food particle buildup on the underside of the prep cooler lid handles.- Cleaning is required.2. Spoons used to dispense foods (Salad preparation coolers) stored with the handles in contact with the foods.3. Ice cream scoops/small cheese slicer stored in a container of water. - Proper utensil storage practices reviewed.
  3. Demand Inspection

    0 infractions

  4. 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?
      • Dead cockroaches noted on several glue boards. Facility is working with a pest control company. Pest control abatement measures are in place.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff informed that the sanitizer solutions are only being changed once during operating hours.- Change the sanitizer solutions at least every 4 hours or more often to ensure the correct concentration is being maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom: The hot water pressure at the handwash sink is very weak.- Requires repair.
    • 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?
      • Dead cockroaches noted on several glue boards. Facility is working with a pest control company. Pest control abatement measures are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The countertop slicer had visible food particles left on it from previous use.- The slicer must be disassembled when staff are finished using it and properly cleaned. Sent for cleaning.2. Bar Counter: Buildup noted in the pop dispenser nozzle and the interior of the undercounter coolers have debris/liquid spills.- Cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler dry their hands in a reusable cloth towel.- Only single use paper towels is to be used for handwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher in the lounge is dispensing 0 ppm chlorine in the rinse cycle.- All glassware to be sent to the kitchen dishwasher until the glasswasher is dispensing 100 ppm chlorine.
    • 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?
      • Small black flies noted in the back food prep area and staff washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting levels in the main cooking area and front vegetable prep area are inadequate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease accumulation observed on the exhaust hood filters and side of the upright fridge at the end of the cook line, 2. Dried food splashes observed on the heat lamps and on the door of the countertop small freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor under the cookline equipment and along the wall edges has grease and food particle accumulation. 2. The floor and wall under the dishwash counter has a buildup of debris. 3. The floor in the back baking area, behind the bulk dry food ingredient bins requires cleaning. 4. The metal shelf below the serving station counter where cleaning supplies are stored is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom floors and fixtures are dirty and require cleaning.