Sprucewood Place Housing Community Partnership - Kitchen
11418 97 Street NW Edmonton AB T5G 1X5 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff water bottle was found stored the dining room refrigerator. Designate and label an area in the refrigerator for staff beverages to prevent cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *The hot water handle at the hand washing station located in the dining room was loose. Resecure handle.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff water bottle was found stored the dining room refrigerator. Designate and label an area in the refrigerator for staff beverages to prevent cross contamination.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety course that meets section 31 needs to be completed by a designated staff in care and control.Dec 3/25- New kitchen manager does not have the proper food safety training. Manager had only completed the AHS Basic food safety training. Manager indicated there are at least 6 food service staff working on site. Please complete a course that meets section 31 of the Food Regulation. Provide this office a copy of the certificate for review once the course is completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *The hot water handle at the hand washing station located in the dining room was loose. Resecure handle.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff water bottle was found stored the dining room refrigerator. Designate and label an area in the refrigerator for staff beverages to prevent cross contamination.*Trays of cookies were found stored on top of extra food equipment inside a cupboard. Reorganize cupboard. Ensure there are dedicated areas for food and food equipment storage.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Food debris was found inside the hand sink basin in dining room. Remove food debris and review with all staff to ensure hand sink is kept clean for hand washing. Corrected: food debris was removed by manager.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety course that meets section 31 needs to be completed by a designated staff in care and control.Dec 3/25- New kitchen manager does not have the proper food safety training. Manager had only completed the AHS Basic food safety training. Manager indicated there are at least 6 food service staff working on site. Please complete a course that meets section 31 of the Food Regulation. Provide this office a copy of the certificate for review once the course is completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *The hot water handle at the hand washing station located in the dining room was loose. Resecure handle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Scoops were found directly contacting dry ingredient(e.g. soup bases). Discussed scoop storage options. Ensure one of the following scoop storage practices is followed: utilizing holders, store scoops outside in a clean container and place scoops into dishwashing once they are not required. Corrected: scoops were removed and manager indicated scoops will be placed into dishwashing after use.*Build up of spills noted inside the microwave located in the dining room. Clean and sanitize the microwave.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety course that meets section 31 needs to be completed by a designated staff in care and control.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Multiple Quat sanitizer buckets were tested, and concentration was 0ppm (required to be 200ppm). Refresh sanitizer and ensure there is adequate sanitizer at all times. Corrected o site: manager refreshed sanitizer and tested concentration was 200ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Food debris was found in bins and drawers used to store equipment and utensils throughout the kitchen. Clean out storage areas and add to routine cleaning schedule.
- 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
- 23. Is the facility maintained in a clean and sanitary condition?
- *Ensure cleaning is done in hard-to-reach areas, and ceiling tiles. Areas were shown during the inspection..
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Observed cleaning cloth on counter in server area. Ensure that cleaning cloths are stored directly in sanitizer when not in use. Cloth removed from food contact area during inspection.*Test strips for approved sanitizer were not observed. Ensure test strips are available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Hot food was observed to be sitting at around 40C in a hot holding unit that was unplugged. Ensure hot holding is always done above 60C. This was corrected immediately by the staff member.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *"True" refrigerator unit was observed to be at around 5C. Food temperature was measured with a probe thermometer. Ensure high risk foods are kept under 4 C at all times. Ensure food is removed and refrigerator is fixed/repaired. Follow up inspection will be done.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Test strips for approved sanitizer were not observed. Ensure test strips are available.*Thermometer was observed to be missing from the refrigerator across the juice dispenser. Ensure a thermometer for temperature monitoring is available at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Staff personal item (e.g., purse) was found stored in the coffee/beverage station outside the kitchen. Immediately relocate staff personal items to a proper staff area to prevent contamination of facility food products. Corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Ensure cleaning is done in hard-to-reach areas, and ceiling tiles. Areas were shown during the inspection..
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?