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The Atlantic Kitchen

9904 102 Street Fort Saskatchewan AB T8L 2C3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Bowls were removed once noted. Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 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 entryway to the dry storage area and office has exposed building material and is not smooth, non-porous and easy to clean Close off building material with a casing so that the surfaces are smooth non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the back of the handles to the walk-in cooler and freezer.This was cleaned and sanitized once noted.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular and thorough cleaning of floors in behind chest freezer and upright freezer in the rear storage area is required (as there was observation of accumulated dust, dirt, and old mouse droppings). Operator is to ensure larger equipment, etc., is moved when cleaning in hard-to-reach areas, conducted once per week, bi-weekly, or as often as necessary to maintain a clean and sanitary condition.
  4. 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 - there was evidence of rodent (mouse) activity in the two small storage rooms at the rear of the food premises, with about forty (40) rodent (mouse) droppings in the corners along baseboards (with some wall sections missing and/or in disrepair). There is only chemical storage and other miscellaneous items on shelving stored in these two rooms. Operator is to use chlorine sanitizer spray on the rodent droppings and then clean and sanitize the wood flooring in these two rooms prior to completing repairs of the wall sections (to prevent rodent entry into the food premises).Also, more consistency is required in keeping of monthly pest control records, with all monthly pest control records to be available for review over the last twelve month period of time (whether use of 'AHS monthly pest control checklist' and/or licensed pest control monthly reports).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were damaged and missing wall sections in the two storage rooms in the rear of the food premises. Operator to ensure the wall sections are adequately sealed so as to be smooth and washable and to prevent rodent (mouse) entry points.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - there was a styrofoam disposable cup being used for dry food storage, in one of the storage containers. Note that all dry food storage scoops/utensils must be of a material that is smooth, washable, and non-absorbent (i.e. such as stainless steel or plastic, etc.), with a handle. This was corrected at time of inspection.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the counter in the kitchen and front service area.Please ensure all used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two white plastic buckets containing fish were left open in the walk-in cooler. The operator covered the buckets during inspection.Please ensure food items are always covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food (onion rings) were stored on the floor inside the walk-in freezer. The boxes were moved to the freezer shelf during inspection. Please ensure all food items at the facility are always stored above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing was observed. Fish was soaked in buckets of water to thaw. The operator indicated the fish was just brought of the freezer, cleaned and placed inside the buckets. Operator was advised to move the fish inside the cooler. Please note that food can be thawed properly under cold running water or inside the cooler.2. Improper cooling was observed. A big pot of gravy and a smaller portion in a plastic bucket were left to cool on the kitchen counter. The temperature was measured to be at 67C. The operator was advised to reduce the gravy into smaller quantities to facilitate faster cooling and subsequently have then moved into the cooler. Please note that cooked food item must be cooled from 60C to 20C within 2hours, then from 20C to 4C and below within 4hours.3. A line/prep cooler in the kitchen had no thermometer. The operator replaced the missing thermometer during inspection. Please ensure all coolers are always supplied with functional thermometers. Keep daily temperature log for all coolers (twice a day recommended). A template will be sent with this report.