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Spirit Bistro

3 - 10824 97 Street NW Edmonton AB T5H 2M3 · Food - General

5 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous scoops were found to be sitting directly in the food inside of the bulk dry foods bins in the storage room.REQUIRED ACTION: scoops must be stored outside of the food bins, so that the handle (part that the hands touch) is not in direct contact with food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate the chlorine test strips needed for testing the 100 ppm chlorine sanitizing solution concentration.REQUIRED ACTION: obtain/locate the chlorine test strips for testing a 100 ppm chlorine sanitizing solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large accumulation of boxes and bags containing used plastic bags located throughout the food preparation room and the room with dishwashing sinks and chest freezer. REQUIRED ACTION: remove all clutter from the facility in order to prevent harborage sites for pests, and to help with cleaning and inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was prepared and ready for use upon arriving at the facility.REQUIRED ACTION: ensure that a 100 ppm chlorine solution is prepared and ready for use prior to the start of food handling, and ensure this solution is changed and prepared fresh as needed throughout the day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous scoops were found to be sitting directly in the food inside of the bulk dry foods bins in the storage room.REQUIRED ACTION: scoops must be stored outside of the food bins, so that the handle (part that the hands touch) is not in direct contact with food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate the chlorine test strips needed for testing the 100 ppm chlorine sanitizing solution concentration.REQUIRED ACTION: obtain/locate the chlorine test strips for testing a 100 ppm chlorine sanitizing solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large accumulation of boxes and bags containing used plastic bags located throughout the food preparation room and the room with dishwashing sinks and chest freezer. REQUIRED ACTION: remove all clutter from the facility in order to prevent harborage sites for pests, and to help with cleaning and inspection.
  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution was available for use during food preparation at the time of inspection. A 100 ppm chlorine solution was prepared with the operator during the inspection, along with a demonstration of how to use the chlorine test strips to verify the 100 ppm chlorine concentration.ACTION REQUIRED: an approved sanitizing solution must always be prepared and available for use during food preparation and service.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of onions was sitting directly on the floor at the entrance to the cooking area. ACTION REQUIRED: ensure all foods are stored up off of the floor to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe-style thermometer was not available to monitor cooking, cooling, and hot-holding temperatures of foods.ACTION REQUIRED: obtain a probe-style thermometer and use it to monitor internal cooking, cooling and hot-holding temperatures of foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in one of the washrooms was empty. Staff refilled this dispenser during the inspection.ACTION REQUIRED: check hand sink stations regularly to ensure they are adequately stocked with liquid soap and paper towel.
    • 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?
      • The current Food Handling Permit was not posted.ACTION REQUIRED: ensure that the current Food Handling Permit is printed and posted in an area where the public will see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • March 12, 2025: Grease accumulation noted again on the exhaust canopy filters. Regular cleaning is required.Noted on August 21, 2024: Grease accumulation noted on the exhaust canopy filters above the cooking equipment in the kitchen. Regular cleaning is required, in addition to the servicing that is provided every 6 months by the professional exhaust/canopy cleaning company.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was found in the sitting in the sink compartment, thawing improperly. Cold water must be running continuously over the frozen chicken to be thawing properly. The other option is to thaw the chicken inside a cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was found to be cooling improperly- it was found inside the rice cooker with the lid on, with the rice cooker turned-off, measured at 50C.Rice is to be cooled in shallow pans/trays with the lid off to help heat escape quickly. Rice is to be cooled from 60C to 20C or less within two hours and then from 20C to 4C or less within 4 hours. Use your probe thermometer to ensure these temperatures are achieved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation noted on the exhaust canopy filters above the cooking equipment in the kitchen. Regular cleaning is required, in addition to the servicing that is provided every 6 months by the professional exhaust/canopy cleaning company.