Sugar Bowl Coffee
10922 88 Avenue NW Edmonton AB T6G 0Z1 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were left on food contact surfaces when not in use (basement kitchen). Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 09. Are chemicals stored and handled in a safe manner?
- Several chemical spray bottles in the facility were not clearly labelled to indicate contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk foods such as beans in the steam table (upstairs kitchen) were measured to be 35C (IR thermometer, after vigorous stirring).Action Required: review reheating & hot holding procedures with staff members.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat test strips available. Note, the facility uses a quat sanitizer for contact surfaces.
- 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?
- Expired food handling permit was posted on display.
- 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 faucet in the public washroom (on the way to the basement kitchen) was wobbly - not securely mounted to the counter.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hand soap dispensers in the bar area and the basement kitchen were in disrepair. The facility had a squeeze bottle of soap available at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several coolers in the basement were not observed to be equipped with thermometers. Ensure all coolers are equipped with thermometers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet on the handwashing sink in the bar area was observed to be in disrepair. Ensure that the hot water faucet is repaired.
- 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?
- 1. One dead mouse was observed on a glue-board trap on the floor behind the Nitro compressor in the basement. 2. A buildup of mouse droppings was observed on the floor beneath the stainless-steel counter beside the large "Globe" mixer in the basement. 1-2. Ensure pest control measures are taken to help eliminate the presence of pests in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The ceiling above the mechanical dishwasher in the basement was observed to be in disrepair. 2. A hole in the wall was observed below the mechanical dishwasher. 1. Ensure that the indicated ceiling is repaired to be smooth and easy to clean. 2. Ensure the indicated hole is sealed to be smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dairy cooler in the basement was not observed to be sealing correctly which may impact the temperature of the cooler. Ensure that the indicated cooler door is repaired to seal properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of dust was observed on the metal shelving above the "Duke" oven in the basement. 2. A buildup of grime was observed on the hoses going into the wall and on the floor beneath the hoses inside the walk-in cooler. 1-2. Ensure that the indicated areas are cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The main dishwasher tested 0ppm sanitizer. Owner was notified and maintenance was called in to repair immediately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is not regularly checking the sanitizer concentration of the dishwashers.
- 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 found under the bar in the cabinet. The facility must identify pest entry points and seal. Clean and monitor area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Door of the walk-in cooler is in disrepair. Paint has come off and it is no longer smooth. Repair so it is smooth and easy to clean.2. Caulking around the hand sink in the basement is in disrepair. Ensure this area is maintained to facility effective cleaning and sanitizing. 3. Walls and floors throughout the facility have tiles missing or cracking. Repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The walls behind the dishwasher and hand sink in the basement have a buildup of debris, need cleaning.2. The cabinets under the bar need to be reorganized and cleaned to allow for pest monitoring. Mouse droppings observed in the small cabinet under the bar.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is not regularly checking the sanitizer concentration of the dishwashers.
- 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 found under the bar in the cabinet. The facility must identify pest entry points and seal. Clean and monitor area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Door of the walk-in cooler is in disrepair. Paint has come off and it is no longer smooth. Repair so it is smooth and easy to clean.2. Caulking around the hand sink in the basement is in disrepair. Ensure this area is maintained to facility effective cleaning and sanitizing. 3. Walls and floors throughout the facility have tiles missing or cracking. Repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The walls behind the dishwasher and hand sink in the basement have a buildup of debris, need cleaning.2. The cabinets under the bar need to be reorganized and cleaned to allow for pest monitoring. Mouse droppings observed in the small cabinet under the bar.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?