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Sorrentino's

10162 100 Street NW Edmonton AB T5J 0P5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot held sauce in a white bowl with lid was measured at an internal temperature of 40C. Chef discarded the sauce during inspection and indicated it was a leftover from yesterday.Ensure leftover food is cooled, reheated and stored in an insert immersed in the steam table in order to maintain 60C/140F
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher and glasswasher were measured at 0ppm after the sanitizing cycle. The facility chef indicated dishes and glass wares will be sanitized in the 2-compartment sink in the prep area using an approved sanitizer, after running through the dishwasher.A technician was contacted during inspection. Ensure dishwasher and glasswasher is maintained at 100ppm of 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?
      • Mice droppings were noted on the floor in the boiler room and IT room.- Use sanitizer solution to soak and clean up all mice droppings in the food premise- Identify all point of entry within the facility (holes on walls, floor and ceiling) and have them sealed/closed to prevent further pest entry.- Store all open food in pest proof containers with covers.- Remove all unused items from the food premise. Cluttered items create an environment for mice to harbor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the dishwashing area has accumulated dirt and debris.The top of the dishwasher needs to be cleaned.Ensure the indicated area is cleaned .
  3. Monitoring 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?
      • Mice droppings were noted on the floor in the boiler room and IT room.- Use sanitizer solution to soak and clean up all mice droppings in the food premise- Identify all point of entry within the facility (holes on walls, floor and ceiling) and have them sealed/closed to prevent further pest entry.- Store all open food in pest proof containers with covers.- Remove all unused items from the food premise. Cluttered items create an environment for mice to harbor.
  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?
      • A gap was noted on the back door that exits out of the building.Readjust or replace the back exit door weather stripping to prevent pest entry into the food premise.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mice dropping was observed on flour in an open flour bag in the dry storage room.The entire flour bag was immediately discarded by the kitchen chef during inspection. The chef was instructed to store all open food bags in pest proof containers with protective covers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen shrimps were left thawing out at room temperature. Frozen precooked meat sauce was also noted thawing in a steel container submerged on a steam table.The operator was educated to thaw frozen foods either in a cooler, under cold running water, by direct cooking, or in a microwave and cook right away.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer (zero ppm chlorine) was measured at glass level in the Sani cycle of the low temperature glasswasher.An old bleach container with degrade concentration connected to the dishwasher was immediately replaced with a new concentrated bleach container. The glasswasher was primed by a staff, couple of cycles ran and 100ppm chlorine was measured at glass level in the Sanitize cycle.
    • 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?
      • Mice droppings were observed in the dry storage room and the mechanical room. - Use bleach water solution to clean and dispose all mice droppings.- Ensure all exit doors are properly secure with no gaps to prevent the entry of pests.- Identify all point of entry (holes on walls, floor & ceiling) and have them sealed/closed to prevent pest entry.- Store all open food bags and plastic food bags in pest proof containers with tightfitting lids to prevent food contamination.- Remove unused items/equipment from the food premise that create harborage sites for pest.
    • 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?
      • A gap was noted on the back door that exits out of the building.Readjust or replace the back exit door weather stripping to prevent pest entry into the food premise.