St. Joachim Manor - Kitchen
11020 99 Avenue NW Edmonton AB T5K 2M2 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -staff using sponges without sani solution
- 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 sanitizer not available. Ensure adequate test strips are available at all times.
- 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 were not available to monitor the concentration of Quat based food grade sanitizer. Please get test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Several exposed wood surfaces were observed (i.e. cupboards, shelves and rolling cart) Ensure all areas are impervious to moisture, smooth and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 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 sanitizer not available. Ensure adequate test strips are available at all times.
- 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 were not available to monitor the concentration of Quat based food grade sanitizer. Please get test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Several exposed wood surfaces were observed (i.e. cupboards, shelves and rolling cart) Ensure all areas are impervious to moisture, smooth and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- *Temperature records and cleaning records not observed. Ensure records are kept and filled out as work is being 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 sanitizer not available. Ensure adequate test strips are available at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Several exposed wood surfaces were observed (i.e. cupboards, shelves and rolling cart) Ensure all areas are impervious to moisture, smooth and easily cleanable.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?