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The Alley

11966 104 Avenue NW Edmonton AB T5K 2A7 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operator indicated that the back storage room was baseboards were scheduled for installment and should be completed within a month. Please provide update.
  2. Monitoring 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?
      • No pest control report available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operator indicated that the back storage room was baseboards were scheduled for installment and should be completed within a month. Please provide update.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following items:- Stainless steel cooler with jugs of milk -> additional cleaning inside bottom shelf.- Stainless steel 2 compartment sink -> some build up noted on surface.- Lids for dry toppings near blenders in back.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operator indicated that the back storage room was baseboards were scheduled for installment and should be completed within a month. Please provide update.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach was available however, the bleach contained fiber guard protection additives. Please refrain from using lemon scented or fiber guard protection bleach, use regular bleach. Staff provided a product called Classi-k that was used as sanitizer. Please use a different product when sanitizing. Approved sanitizers include bleach (chlorine), quaternary ammonium compound (QUAT), and iodine. Classi-k can be used for general cleaning but not considered a sanitizer on its own.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator indicated items are washed with soap, rinsed and air dried on bakers rack. Ensure the 3 step dishwashing method is followed when cleaning. Wash in hot soapy water, rinse with hot water and finally, sanitize (using the chlorine that is available onsite) for a minimum 2 minutes before air drying on the Baker's rack. Re-train all staff to follow this method. This was an issue from last inspection as well.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please obtain non expired Chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Mop and bucket were obstructing the back handwash sink. This was reported during last inspection as well. Staff moved it to the side during inspection. The hot water took a long time to arrive, it may have been due to lack of use from the obstruction. Going forward, please ensure the hand sink is always accessible and unobstructed. Should this continue, enforcement actions may be taken. The front hand sink was equipped with soap and paper towels.
    • 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?
      • Food Handling Permit was folded and tucked into a page protector. The permit must be posted and visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back storage room was missing baseboards, therefore, debris was collecting in the space underneath the drywall. Install baseboards in the room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baker's rack and the plastic containers on it had some food/crumbs on it. Please clean. Double door cooler at the back is due for cleaning as there was buildup of food and old spills.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of debris was present underneath the ice machine. Back storage room had a lot of boxes stored on the floor and a few boxes were stored on pallets. Better organization is required and keep all items off the floor. Also, avoid keeping the boxes stored against the wall, have some spacing between the wall and the boxes (a few inches apart). A cleaning schedule was not available for review. Please create or make available a cleaning schedule for all staff to adhere to. Staff should sign off on the tasks completed as well.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no bleach at all onsite.The facility uses bleach to sanitize counters and for dishwashing. Ensure you ALWAYS have an approved sanitizer available. Staff went to go get bleach at public health inspector's request.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff to wash hands at the front prep sink and not use soap or paper towel.Ensure hands are washed at the designated hand sink and soap and paper towel are always used. Staff rewashed her hands at the designated hand sink at public health inspector's request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large bag of food was stored directly on the floor. Ensure foods are stored off the ground. Staff moved the food at public health inspector's request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca balls (just cooked) were on the counter at room temperature to be used for drinks. There was no time labelling.If tapioca balls are to be left on the counter at room temperature, at 2 hours, they must be discarded. The tapioca balls must be time labelled to indicate when they were put on the counter or when they are to be discarded. During the inspection, staff member time labelled the tapioca balls at public health inspector's request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked what the dishwashing procedure was, staff member said the dishes are washed with soap and rinsed with clean water. There is not sanitizer onsite. Ensure staff know the proper method for manual dishwashing (wash with soap -> rinse with clean water -> submerge in an approved sanitizer (ie.100ppm chlorine) for 2 min -> air dry). Staff should be able to demonstrate their manual dishwashing method or explain it. Ensure you have sanitizer onsite for manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff member could not locate the chlorine test strips initially and had to communicate with someone by cell phone. When chlorine test strips were finally produced, they were expired in Feb 2022.Ensure chlorine strips are available and being used by staff. Ensure they are accurate and not expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A mop bucket was stored in front of the hand sink in the back of house kitchen area.Ensure the hand sink is easily accessible. Do not store anything in front of it. The mop bucket was removed at public health inspector's request.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff member told the public health inspector that the two sinks in front of house area are prep sinks and not designated hand sinks. She indicated the designated hand sink is in the back of house area. There is a soap dispenser at one of the front of house prep sinks (no paper towel dispenser). Remove the soap dispenser from the front of house hand sink. The only hand sink to be used for handwashing is the designated one. If one of these sinks are to be a designated hand sink, ensure it is stocked with soap and paper towel in suitable dispensers and staff know this is a designated hand sink.
    • 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 tap at the 2 compartment sink sprays what when it is turned on.Ensure plumbing is in good repair. Water should not be spraying from any faucet/ plumbing fixture.