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Sorrentino's Little Italy

10844 95 Street NW Edmonton AB T5H 2E4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was a floor mop stored in a pail that was sitting in the kitchen sink that is used for handwashing. This sink is also used to store the chlorine sanitizing solution where wiping cloths for food contact surfaces are stored in between uses. REQUIRED ACTION: the floor mop is not to be stored in the same sink that is used for hand washing and storage of the food contact surface sanitizing solution.
  3. 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?
      • -The back delivery door was observed to be damaged and had gaps that could be an entry point for the pest. "This issue had already been addressed, and the operator will replace the door."
  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No formal employee illness policy is in place. Provided the operator with a copy of the AHS Employee Illness Guidelines document. Discussed the requirement to have an Employee Illness Policy in place, and to ensure all staff understand and follow this policy.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected during the final rinse cycle of the dishwasher. Priming the machine did not result in dispensing of sanitizer. ACTION REQUIRED: dishwasher must be serviced so that 100 ppm chlorine is dispensed at dish level during the final rinse cycle.Dishes, utensils, glassware etc. are to be soaked in 100 ppm chlorine sanitizing solution for 2 minutes after they come out of the dishwasher, and left to air-dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The commercial single-use, cloth towel dispenser at the kitchen hand wash station was out of fresh towel for drying hands. -The jug of liquid hand soap was missing a pump for dispensing of soap, resulting in staff having to lift the jug of soap and pour it out onto hands. ACTION REQUIRED: -install fresh, clean cloth single-use towel roll in the dispenser at the kitchen hand wash station. Ensure this dispenser is routinely checked to verify that fresh, clean towel is always available.-provide liquid hand soap in a dispenser with a pump to allow for easy dispensing of hand soap when hand washing.
    • 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?
      • -The back delivery door was observed to be damaged and had gaps that could be an entry point for the pest. "This issue had already been addressed, and the operator will replace the door."
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Bleach (chlorine) solution was measured at 0 ppm. Action taken:-Staff was instructed to prepare a fresh sanitizer solution.-Staff was instructed not to mix the bleach solution with the soap water as it reduces the chlorine strength.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -It was observed that the staff's personal belongings (jackets) were hanging on the sides of dry storage shelves, coming in contact with the stored food items. Action required:-Staff was instructed to store the personal belongings in the separate section away from food handling/storage area.
    • 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?
      • -The back delivery door was observed to be damaged and had gaps that could be an entry point for the pest. "This issue had already been addressed, and the operator will replace the door."
    • 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?
      • -Valid permit was present onsite but was not visible to the public.Action taken:-Staff was instructed to display the permit on a location which is easily visible to the public.
    • 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 hole was observed in the corner of the wall present beside the walk-in cooler, filled with the fibrous material. Action required:-Please seal/cover the hole (such as, with a plywood) to create a smooth, easily cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The scoop's handle was touching the ice inside the ice cube tray in the front bar area. Action taken:-Staff was instructed to either store the scoop separately inside the cleaned container or insert inside the ice, ensuring that the handle is not touching the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Additional cleaning is required in the following areas:-in the walk-in cooler (the shelves and the floor)-behind the cooking line-below the dishwashing area, above the dishwasher-deep cleaning is required throughout the facility.
  6. 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?
      • Floor tiles missing throughout kitchen.
  7. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer buckets were prepared while food prep was taking place. Staff prepared buckets during the inspection.Corrective action: Please ensure sanitizer buckets for cleaning cloth storage are prepared and in use during food prep.
    • 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 in kitchen was not sanitizing dishes and utensils properly - no sanitizer concentration was detected upon final cycle. The chemical feed line was not inserted far enough into the bucket to pull chemical into the dishwasher from the bucket.Feed line position was corrected and machine was then primed to ensure proper working order of dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles missing throughout kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop for bulk ice machine was noted stored directly on top of machine.Corrective action: Please store scoop in a bucket or container that can be cleaned and sanitized frequently instead directly on top of the ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Top surface of mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Painted white shelf in walk-in cooler - food debris noted- Floor under wood pallet under metal shelf in walk in cooler- Fan covers in walk in cooler - built up dust noted