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The Alley

6183 Currents Drive NW Edmonton AB T6W 0L9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 tile by the floor drain is damaged/broken and requires repair.2. The shelf edges by the coolers are frayed and damaged and require repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation is noted on the top of the wall edges behind the handwash sink area as well as on the fan cover located above the cooler.The public washroom handwash basin is dirty.- Cleaning is required.
  3. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers could not be located.
    • 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?
      • *Pest control records were not available onsite.
    • 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?
      • The current valid Food Handling Permit is not onsite.- Display Permit where the public can easily view it.
    • 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 tile by the floor drain is damaged/broken and requires repair.2. The shelf edges by the coolers are frayed and damaged and require repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation is noted on the top of the wall edges behind the handwash sink area as well as on the fan cover located above the cooler.The public washroom handwash basin is dirty.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters and no readily available sanitizer solution was present in the food handling areas.- Immerse wiping cloths in approved sanitizer solution after each use. Staff prepared a 100 ppm chlorine solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked tapioca pearls are being stored at room temperature for extended periods of time.- Store cooked tapioca pearls at room temperature for a maximum of 2 hours and then discarded. Containers must be properly time labelled with a2 hour holding time otherwise store the pearls in the cooler or hot hold at greater than 60C.2. The undercounter cooler is operating at 13C and the upright cooler is operating at 9C. High risk perishable foods relocated.- High risk foods must be stored at less than 4C or greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers could not be located.
    • 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?
      • *Pest control records were not available onsite.
    • 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?
      • The current valid Food Handling Permit is not onsite.- Display Permit where the public can easily view it.
    • 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 tile by the floor drain is damaged/broken and requires repair.2. The shelf edges by the coolers are frayed and damaged and require repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ladles/utensils are being stored in containers of plain water in between uses in the food handling area.- Store the utensils in an ice-water, in a sanitizer solution or on a tray in between uses adn send for frequent washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation is noted on the top of the wall edges behind the handwash sink area as well as on the fan cover located above the cooler.The public washroom handwash basin is dirty.- Cleaning is required.