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The Bean's List

262 - 10700 104 Avenue NW Edmonton AB T5J 4S2 · Food - General

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff did not wash their hands prior to putting on gloves.Ensure hand washing is performed prior to putting on gloves and after taking them off.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A partially eaten sausage roll was found in the coffee area, by the food display case. This was a staff member's food.Ensure staff food is eaten in a designated area away from public food to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer is stored in a food container labelled "Mayo".Ensure chemicals are stored in a container labelled with its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Still frozen shrimp was thawing in warm stagnant water.Ensure high risk foods are not thawed at room temperature or warm stagnant water. Thawing can be done by placing in a cooler at 4C or less; fully submerged under cold running water; microwaved and then immediately cooked; cooked from frozen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitize step not being done during manual dishwashing.Ensure the proper dishwashing procedure is followed: wash with soap, rinse with clean water, sanitize for 2 min, air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - owner has purchased a whiteboard to use for a cleaning schedule/ tasks, but it has not been set-up yet.No written cleaning schedule available.Ensure a written cleaning schedule is available. It should include all tasks/ duties done in the facility and when they are completed (ie. daily, weekly, monthly).
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available.Ensure a written cleaning schedule is available. It should include all tasks/ duties done in the facility and when they are completed (ie. daily, weekly, monthly).
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning towels were observed on the counters, towels were immersed in 200ppm of quat solution during inspection.
    • 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 records available.Owner said the school takes care of pest control, however, monthly records must still be available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available.Ensure a written cleaning schedule is available. It should include all tasks/ duties done in the facility and when they are completed (ie. daily, weekly, monthly).
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cloth was noted on the counter top by the espresso machine.Ensure used cloths are stored in a sanitizer solution when not being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pasta salad was out at room temperature to be prepared, but all staff were doing other tasks and not prepping this salad.Ensure foods are kept cold (4C or less) or hot (60C or higher). Do not store foods at room temperature. If staff cannot prep the food immediately, it should be placed back in the temperature controlled unit (ie.fridge).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was used for dumping liquids.Ensure the hand sink is accessible and unobstructed. Only use it for handwashing.
    • 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 records available.Owner said the school takes care of pest control, however, monthly records must still be available upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were stored in dirty stagnant water at room temperature.Store utensils in a way to prevent microbial growth, like storing in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available.Ensure a written cleaning schedule is available. It should include all tasks/ duties done in the facility and when they are completed (ie. daily, weekly, monthly).