SoDo on Jasper
3 - 11011 Jasper Avenue NW Edmonton AB T5K 0K6 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Inside the prep cooler, a bowl of raw chicken was stored on the top shelf. Operator was asked to relocate the meat. Ensure raw meats are stored below low risk/ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler was at 7C (the digital temperature read 6C). Unit should have an analog thermometer inside the unit. High risk foods were relocated to another cooler at 4C.The syrup cooler was at 10C. Items such as opened juice were relocated.Ensure all coolers are at 4C before high risk foods can be returned to the units.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer had buildup of dried food. Please clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- FEB 11 2025: 1. Ongoing violation- the high temperature dishwasher was measured at 49C/120.2F after several cycles. Technician was called during inspection to setup repairs ASAP.2. The glasswasher was measured at 0pppm of chlorine after 4 cycles. The sanitizer in the jar was bleach- based.Ensure glassware, dishes and utensils are sanitized in 100ppm of bleach solution in the 2-compartment sink for at least 2 minutes, after running them through the dishwasher. Continue this until the glasswasher can maintain 100ppm of chlorine and the dishwasher can achieve 180C on the rinse cycle. The mechanical dishwasher was non operational still and waiting for repairs. Operators will be manually washing in the interim. Iodine test strips were present.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** Opened food bag and some other items were stored by the kitchen hand sink making the sink inaccessible. Food and items were moved during inspection.** Paper towel were stored on the shelf because the dispenser was in disrepair. Ensure paper towels are stored in a dispenser at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Inside the prep cooler and under the dry storage shelf needs to be cleaned .
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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 mechanical dishwasher was non operational still and waiting for repairs. Operators will be manually washing in the interim. Iodine test strips were present.
- 20. Do food handlers at the facility have adequate food safety training?
- Kitchen staff was asked to complete food safety training course as the operator will be the main food handler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle contained vinegar. Operator was instructed on how to prepare a 100ppm bleach sanitizer during inspection. Ensure sanitizer bottles/pails are labeled.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Unprotected bread was placed into the freezer. Please wrap up food before placing them for storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator failed to reheat properly during inspection. There was food being reheated using the hot holding unit. Operator was instructed to reheat using the stove or microwave. Operator also did not know what temperature to reheat foods to before placing into hot holding unit. Operators failed to describe how to cool properly when asked cooling procedure. It was stated that foods would not be cooled for more than 3 hours at room temperature. This was incorrect. Coolers were at 4C or less.No longer serving Sous Vide products.Please obtain thermometers for the coolers and for probing food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was non operational. The two compartment sink was equipped with detergent, bleach and chlorine test strips. However, for manual dishwashing, operators failed to list the three steps dishwashing method correctly. It was indicated that vinegar was used as sanitizer step. Vinegar is not an approved sanitizer for a food establishment. Always wash in hot soapy water, rinse with hot water and sanitize after using an approved sanitizer (discussed during inspection) for a minimum 2 minutes before air drying. Do not mix soap and sanitizer together unless instructed to. Glasswasher was equipped with detergent, however, the iodine jug was empty. It was replaced during inspection. Concentration of iodine was at 25ppm. Iodine test strips were unavailable. Please obtain iodine test strips. Ensure only beverage cups/glass are placed in the glasswasher. All items such as knives, cutting boards, etc are to go through the main dishwasher or manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A set of pliers was used to control the hot water handle. Repair or replace sink. Soap and paper towels were present. Access to the hand sink was obstructed with mop, pail, broom, etc. Ensure access to the hand sink is unobstructed and accessible at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Change of ownership took place in December 2023. Operators did not notify office of change. Permits are non transferrable whenever there is a change of ownership. Complete new Food Handling Permit application.
- 20. Do food handlers at the facility have adequate food safety training?
- Kitchen staff was asked to complete food safety training course as the operator will be the main food handler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Used knives were placed on the magnetic knife strip.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas such as the corners, edges of the floor, around equipment had buildup of food/debris. Please clean.Please organize the kitchen. Should there be items that are no longer needed in the facility, remove them from the main kitchen. A cleaning schedule is required to ensure facility is generally clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?