Sparling Lodge - Kitchen
9540 110A Avenue NW Edmonton AB T5H 4L1 · Food - General
11 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *One out of two Quat based sanitizer buckets in the kitchen were tested and one showed inadequate concentration (<200ppm). Refresh the sanitizer. Ensure adequate sanitizer concentration is maintained at all times and is confirm through routine testing. Sanitizer was refreshed and adequate concentration was detected.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Paper towel dispenser located at the hand-washing sink was empty. Please Refill and ensure adequate hand washing supplies are available at all times. A stack of paper towels was placed by the hand sink as a temporary measure until the correct paper towels are available. Paper towels are currently on order.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Debris was found inside the blue and white containers used to hold individually packaged condiments and clear plastic container used to hold wrapped tea bags. Please clean out the containers and add to routine cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Sanitizer buckets tested had zero concentrations of Quat sanitizer. Staff was advised to refresh and test sanitizer. PHI reviewed testing with staff. Buckets were refresh and adequate concentration was detected (200ppm). Please continue to ensure that sanitizer concentrations are routinely tested to maintain proper concentration and effectiveness.
- 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?
- *Mouse droppings were observed under the dishwashing sink area. Please provide this office a copy of the current pest control records for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand 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?
- *Live cockroaches were noted on glue boards located in the kitchen, mostly near dishwashing area and by the steamer. Professional pest control company in place and treatment. Site indicated they also found evidence of mice. Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.Oct 15/25- treatment completed for the building and basement. Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
- 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
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Wiping cloths were found stored only in water. Discussed with site wiping cloths should be stored in sanitizer when not in use. Change practice and make new sanitizer solution. Water discarded and bucket was filled with sanitizer. Tested concentration was adequate.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food products were stored directly on the ground in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
- 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?
- *Live cockroaches were noted on glue boards located in the kitchen, mostly near dishwashing area and by the steamer. Professional pest control company in place and treatment. Site indicated they also found evidence of mice. Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Build up of debris was found on the tops of dry ingredient bins. Clean bins and maintain sanitation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Raw eggs were stored on top of ready to eat items (e.g. sandwich ingredients, jugs of milk) in the walk in cooler. Reorganized cooler and ensure raw eggs are stored on the lowest shelf/below ready to eat items to prevent cross contamination. Corrected on site: staff reorganized cooler and raw eggs moved to the lowest shelf.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff personal items (e.g. bag and winter gloves) were found stored a shelf in the kitchen. Relocate staff personnel items to a designated staff area to prevent contamination of the facility foods. Corrected on site: Staff relocated personal items to the staff locker area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Inadequate Quat sanitizer tested in wiping cloth bucket <200ppm. Refresh and ensure there is adequate sanitizer at all time. Corrected on site: staff refreshed and sanitizer was 200ppm.
- 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
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigerator was observed to maintain temperatures over 4C. Fresh meat was observed to be stored in the fridge. The meat was removed by operator at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Readily available sanitizer solution was not observed. Ensure an approved sanitizer solution is always available. This was corrected during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food was observed to be stored on the floor in the walk-in freezer. Ensure food is adequately stored as discussed onsite to protect from contamination. Immediately remove food from the floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food was observed to be uncovered in the fridge (i.e veal snitzel) and not labeled. Ensure food is protected from contamination at all times. This was corrected onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Refrigerator in the kitchen was observed to be running at >4C (around 10C measured with a probe thermometer). High risk foods were removed at the time of inspection. Ensure the refrigerator is running @4C. Ensure temperatures are monitored and accurately recorded. At the time of inspection, it was observed that staff was filling out temperatures for previous time slots.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Expired test strips were observed. Ensure test strips are available and not expired for proper monitoring.
- 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?
- *Screen door was in disrepair. At the time of the inspection the exit door was open and screen door in place. Multiple areas were observed to be in disrepair (i.e., holes in the net) and the bottom was observed to be completely open. Ensure screen door/ exit door is able to protect from pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Lid for a food storage container was observed to be in disrepair. Ensure all equipment is in good repair. This was corrected onsite.*Scoop was observed to be stored in the bulk product. Ensure bulk product is protected from contamination. This was corrected onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?