Stacked Pancake & Breakfast House
6504 28 Avenue NW Edmonton AB T6L 6N3 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two quat sanitizer solutions for surface sanitizing were measured between 0 and 50 ppm. The containers were refilled with fresh sanitizer to maintain a concentration of 200 ppm.Two dirty wiping cloths were observed on food preparation counters. The staff member was instructed to remove them and sanitize the affected surfaces. Wiping cloths must be stored in sanitizer between uses, and soiled cloths should be kept in a designated bin.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the back of house food preparation area was obstructed by large cardboard boxes and not stocked with paper towels. The boxes were removed and the dispenser was refilled by the operator. Handwashing sinks must be easily accessible and fully stocked at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not adequately reaching 71C at the plate.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bread on racks were sitting directly on floor in an unsanitary location. Garbage had been placed on top of the bread. Please ensure an empty rack is left under bread and it is stored in a sanitary fashion.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled chemical bottles were noted. Please ensure bottles are labeled with their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pancake batter and shell eggs were being kept at room temperature during operation. Please ensure they are held at appropriate temperatures ( below 7C for eggs or below 4C for other perishable items).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Please ensure a dishwashing flows only in 1 direction. Clean dishes must be protected from contamination from dirty dishes and dishwashing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions