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strEATS Oliver Kitchen

11327 104 Avenue NW Edmonton AB T5K 2S1 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Carton containing cabbages was noted stored on the floor in the walk-in cooler. Ensure all food ingredients are stored at least 6 inches off the floor to prevent contamination.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were present in various areas of the facility including food contact surfaces. Mouse droppings were found in the following areas: on top of clean sauce bottles of the dry storage rack, on top of lids of food containers, on top of unused food equipment, on top of the hot water tank and the flooring near it, by the exterior back door, around the dishwashing area floor, on top of the mechanical dishwasher, flooring by the stainless steel prep table, the bottom shelf of the cabinet holding the tortilla wraps, inside cabinets holding the following but not limited to: take out containers & pan, boxes containing food related supplies, electrical equipment, boxes of fountain drink syrup, floor between the beverage cooler and the shelf with beverage glasses, flooring by the cookline equipment, storage closet in the hallway and perimeter of the kitchen.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer pail contained 0ppm for both chlorine and QUAT solutions. Operator brought out a jug of vinegar and indicated it was used as sanitizer. Information was provided to operator, and the pail was replaced with QUAT solution. QUAT solution was at 0ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of cooked rice was stored on the induction stovetop. The temperature was at 23C. Operator indicated that it had been out for 1-2 hours. The rice was discarded during inspection.Cold holding units were at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The QUAT dispenser at the three compartment sink was non-operational. Sink was equipped with detergent. Mechanical dishwasher was equipped with detergent and a chlorine concentration of 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand wash sink did not have paper towels readily available at the start of the inspection. Operator was instructed to provide paper towels and a box containing paper towels was opened.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were present in various areas of the facility including food contact surfaces. Mouse droppings were found in the following areas: on top of clean sauce bottles of the dry storage rack, on top of lids of food containers, on top of unused food equipment, on top of the hot water tank and the flooring near it, by the exterior back door, around the dishwashing area floor, on top of the mechanical dishwasher, flooring by the stainless steel prep table, the bottom shelf of the cabinet holding the tortilla wraps, inside cabinets holding the following but not limited to: take out containers & pan, boxes containing food related supplies, electrical equipment, boxes of fountain drink syrup, floor between the beverage cooler and the shelf with beverage glasses, flooring by the cookline equipment, storage closet in the hallway and perimeter of the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Certain areas of the walls and counter had old, splattered food/staining. Please ensure all affected areas are cleaned.The walk in cooler floor had buildup of debris and food.
  6. Demand Inspection

    3 infractions

    • 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?
      • Improvement noted in the front area. Some mouse droppings were observed in the back by the dishwashing area. Please continue to monitor and remove droppings properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some towels were observed to be significantly stained. Please discard old towels and obtain new towels. Some items in storage had remnants of dried food. Items such as vegetable cutters, tongs, griddle, etc., had buildup. Ensure proper cleaning is in place before placing items back for storage.Mechanical ventilation hood had buildup of grease; droplets were formed on the edges. Ensure the hood is cleaned on a frequent basis to prevent accumulation of grease and poor air quality.The fountain drink machine appeared to be satisfactory at the time, however, operator removed all parts and were sent for cleaning. Good.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Certain areas of the walls, counter had old, splattered food/staining. Please ensure all affected areas are cleaned.It is important to conduct visual inspections of the facility before opening to the public and clean any affected areas. Also, please remove garbage at the end of the day.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tools, screws, and personal bag, were stored on the same shelf where food was stored. It was corrected during the inspection.Some food in the walk in cooler was uncovered such as cut tomatoes. Ensure food is protected at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink had soap and paper towels. At the start of the inspection, the prep cooler cover was obstructing access to the sink. It was corrected during the inspection. Ensure access to the sink is never obstructed. The back hand sink was no longer in use. Ensure signage is placed to prevent improper use.
    • 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 in various areas of the facility. Some repairs have been made recently. Ensure the affected areas are cleaned and disinfected. Repair or replace area with open gaps, cracks, holes and seal areas with proper materials. Also, please re-install ceiling tiles and install baseboards.It is recommended to conduct intensive repairs/replacements and cleaning. Keep all open food in food safe containers with tight fitting lids. Professional pest control monitoring in place and technician was coming on a biweekly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal square strainer in the deep dryer was in poor repair. Ensure the strainer is in good repair.The dried towels near the dishwashing area were significantly stained. Please discard and obtain new towels. Some items in storage (ie metal lids) had remnants of dried food. Ensure proper cleaning is in place before placing items back for storage.High touch areas such as handles had buildup of foodShelving beside the prep cooler had minor buildup of food/grease, please clean.Mechanical ventilation hood had buildup of grease; droplets were formed on the edges. Ensure the hood is cleaned on a frequent basis to prevent accumulation of grease and poor air quality.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Certain areas of the walls had staining. Please ensure all walls are cleaned.
  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Discussed with owner regarding the sneezeguard. Owner explained that the area with the prep coolers and cutting boards are off limits to the customers. Customers do not stand in the area to customize their orders. However, after risk assessment, there is the potential for cross contamination and a sneezeguard barrier is required to be installed. Please install a sneezeguard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas were clean. Prep coolers and covers were clean. A shelf board (by the till/unplugged cooler) was unprotected and showing signs of staining/moisture damage. Repair/replace board, ensure all surfaces are smooth, impervious to moisture, easy to clean and in good repair. Operator indicated that it will be repaired. Hot holding unit (non-operational) - clean.Mechanical ventilation hood was cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning left of floor underneath the cookline equipment. Floor underneath the prep coolers was clean.
  9. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning in place was lacking in certain areas. Certain areas of food contact surfaces had buildup of food/grease such as by the panini grill, hot holding unit. Please clean frequently to prevent cross contamination and attraction of pests. Sanitizer was not prepared yet, however, the bottle of lemon scented bleach was near empty. Operator indicated that chlorine solution was also obtained from the mechanical dishwasher. Chlorine test strips were expired. QUAT test strips were unprotected leading to discoloration. It was explained to operator how to prepare a bleach solution and using chlorine test strips to verify concentration. Frequent cleaning throughout the day is important to prevent issues with pests/cross contamination. Obtain test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sneezeguard was missing by the front prep coolers and cutting boards. Install a sneezeguard to prevent potential cross contamination. A bag of flour was on the floor and it had a hole (tear/rip) on the bottom corner. Operator relocated it and indicated it was to be discarded. Ensure all food is stored off the floor (min. 6 inches) to prevent pest tampering and/or cross contamination. Several bins/containers had no lids/covers for the bulk ingredients. For example, there was open flour in a recycle bin with no cover, pepper container with no lid, etc. Ensure all foods are covered at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent and rinse. However, the pail of chlorine sanitizer was empty. Even with the replacement of chlorine sanitizer pail, the concentration of chlorine at the dish level was at 0ppm. Chlorine test strips were expired. Three compartment sink was equipped with detergent. The QUAT dispenser was not dispensing QUAT. Operator indicated that repairs were needed. QUAT test strips were unprotected and discolored. A bottle of lemon scented bleach was present however, there was very little bleach left. Operator was informed to obtain another bottle of bleach immediately to conduct manual cleaning and sanitizing. Failure to have sanitizer in the facility may result in closure. Operator was knowledgeable about the three steps dishwashing method. Repair/replace mechanical dishwasher to provide 100ppm chlorine at the dish level, obtain new chlorine and QUAT test strips, repair/replace QUAT dispenser to ensure 200-300ppm QUAT at the dish level. Ensure extra bottle of regular bleach is available at the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips and discolored/unprotected QUAT test strips. Obtain the applicable test strips for appropriate chemicals. Operators are not testing for chemical concentration on a daily/regular basis. This has been reported in previous inspections. Going forward, ensure all chemicals are tested before opening.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink had no soap or paper towels available. Operator was instructed to obtain soap and paper towels - this was corrected during inspection. Sinks must be properly supplied with soap and paper towels at all times. Sink was also draining slowly, please ensure the plumbing is repaired to allow proper draining. Back hand sink had no paper towels. Soap was available. The hot water handle required special knowledge to get access to hot water. Ensure the sink is repaired to provide hot and cold water when on demand. It is to be readily available at all times.
    • 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 present in the front three bottom cupboards (under the panini grill and front hand sink). Droppings were also found by the dry storage area floor, hot water tank floor, on top of the dishwasher, and storage room by the washrooms. Remove droppings and clean affected areas. Operator indicated that a hired pest control company comes on a regular basis. Ensure facility is maintained in a clean state, remove garbage on a daily basis, keep food off floor and covered. Repair or replace any unwanted gaps, cracks, openings to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not checked at this inspection - 3 compartment sink is dripping at the spray nozzle.Please repair and ensure plumbing and fixtures are free of leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of cooler and cupboard knobs, etc had buildup of food and grease. Please clean. High touch areas should be cleaned on a daily basis. Prep coolers had buildup of food on the cover and inside the units. Please clean. A shelf board (by the till/unplugged cooler) was unprotected and showing signs of staining/moisture damage. Repair/replace board, ensure all surfaces are smooth, impervious to moisture, easy to clean and in good repair. Hot holding unit (non-operational) - the wells were showing buildup food/grease, please clean. Mechanical ventilation hood had buildup of grease. Please clean.Prep cooler cutting board was placed on the floor by the walk in freezer. Operator was instructed to keep items that come into contact with food to be stored off the floor/away from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food stains/buildup on wall behind the prep coolers. Flooring underneath the cookline equipment and the prep coolers had buildup of food, garbage and grease. Ensure flooring underneath equipment/appliances are clean.