The Bend Lounge
14743 40 Avenue NW Edmonton AB T6R 1N1 · Food - General
13 inspections
- 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?
- 1. The wall behind the mechanical dishwasher and two-compartment sink was in poor repair (drill holes & water damage). ACTION REQUIRED: refinish the indicated wall so it is smooth, washable, & impervious to moisture. 2. The hot water faucet at the hand sink was leaking. ACTION REQUIRED: repair or replace the indicated faucet/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?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- (2) chemical bottles were not labelled to indicate contents; one was stored in the cookline and the other in the bar area.ACTION REQUIRED: label all chemical bottles.
- 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 wall behind the mechanical dishwasher and two-compartment sink was in poor repair (drill holes & water damage). ACTION REQUIRED: refinish the indicated wall so it is smooth, washable, & impervious to moisture. 2. The hot water faucet at the hand sink was leaking. ACTION REQUIRED: repair or replace the indicated faucet/hand sink.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **-- A bottle of wine was seen sitting inside ice served to customers at the bar. Store bottles separately to reduce contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **-- Staff items (cigarettes) were seen in the dry food storage room. Please ensure that only food related items are stored together.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **--Cooked food in the preparation cooler stored above the fill line was measured at 13C.” The food was transferred to other coolers. Please ensure all food stored in the preparation cooler is stored below the fill line to hinder growth of pathogens**--One of the food preparation coolers was operating at 13C. The operator was instructed to relocate the high-risk foods to the other coolers until a temperature of less than 4C is maintained.** Squeeze bottles of mayonnaise-based dressings were stored in an inadequate ice-water bath, temperature of the dressing measured at 13C. The food containers must be fully immersed in the ice-water bath to hinder growth of pathogens.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **--0 ppm chlorine was detected in the dishwasher rinse cycle which needs to be at minimum 100 ppm. Operator instructed to manually sanitize dishes until 100 ppm can be detected in the rinse cycle of the dishwasher
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ** --Iodine and chlorine test strips was not seen during inspection. Chemical testing equipment must be available for measuring the strength of sanitizing agents.
- 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 at the kitchen handwash sink is not working. Hot and cold running water must be available for proper handwashing. Requires repair.
- 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 kitchen wall by the door is in disrepair. Please repair or replace as appropriate
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **--The chest freezer lid is rusty which does not allow for proper cleaning. Requires repair.”
- 23. Is the facility maintained in a clean and sanitary condition?
- **--The following areas require cleaning: Grease accumulation noted on the floor under/behind the cook line equipment, dust accumulation noted on the ceiling around the air vents and the walls in this area, many ceiling tiles are discolored from grease, the floor and walls in the dishwashing area have food particle and grease accumulation. The floor under the storage room shelving unit has food particle/debris buildup.**--Sanitation records were not available during inspection. Please maintain an updated sanitation record.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interiors of the bar coolers require cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning: Grease accumulation noted on the floor under/behind the cook line equipment, dust accumulation noted on the ceiling around the air vents and the walls in this area, many ceiling tiles are discolored from grease, the floor and walls in the dishwashing area have food particle and grease accumulation, dishwasher racks require scrubbing, the floor in the walk-in cooler has black buildup in areas and the floor under the storage room shelving unit has food particle/debris buildup.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available.
- 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, dolly and lid of a garbage can are stored in front of the kitchen handwash sink.- Handwash sinks must be easily accessible at all times, do not store items in front of this area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interiors of the bar coolers require cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Remove the tape wrapped around the upright freezer door handle - it is not a surface that can be properly cleaned.2. One of the latches holding the large mixing bowl in place does not close tightly. Requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning: Grease accumulation noted on the floor under/behind the cook line equipment, dust accumulation noted on the ceiling around the air vents and the walls in this area, many ceiling tiles are discolored from grease, the floor and walls in the dishwashing area have food particle and grease accumulation, dishwasher racks require scrubbing, the floor in the walk-in cooler has black buildup in areas and the floor under the storage room shelving unit has food particle/debris buildup.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease/black buildup noted on the kitchen floor under equipment and around equipment legs.- Cleaning required
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- Gap noted at the bottom of the back/delivery door.- Ensure all doors have tight seals to prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged wall/missing base boarding noted by the back delivery door.- Requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Walls behind the back prep table, behind the cook line equipment and the dishwash counter have dried food splashes/grease accumulation.2. The floor under the dishwash counters, in the walk-in cooler, by the back delivery door, side storage room have a buildup of black grime.3. Ceiling tiles have grease accumulation.
- 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?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- Operator to manually add sanitizer to the outside well to achieve 100 ppm. Dishwasher service technician called by the operator, to arrive shortly.
- 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?
- Gap noted at the bottom of the back/delivery door.- Ensure all doors have tight seals to prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged wall/missing base boarding noted by the back delivery door.- Requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Walls behind the back prep table, behind the cook line equipment and the dishwash counter have dried food splashes/grease accumulation.2. The floor under the dishwash counters, in the walk-in cooler, by the back delivery door, side storage room have a buildup of black grime.3. Ceiling tiles have grease accumulation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Once again used wiping cloths are being left on the counters instead of being returned to the sanitizer solutions.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- An open bag of "Panko" noted in the side storage room.- All foods must be properly covered and protected from possible contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The left line cooler is operating at 12C, needs to be at <4C. - High risk perishable foods relocated to the other coolers. until a temperature of <4C is maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- Operator to manually add sanitizer to the outside well to achieve 100 ppm. Dishwasher service technician called by the operator, to arrive shortly.
- 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?
- Gap noted at the bottom of the back/delivery door.- Ensure all doors have tight seals to prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged wall/missing base boarding noted by the back delivery door.- Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in cooler and freezer door fronts, the chest freezer lid, the bottom shelf of the bar area cooler require cleaning to remove black buildup and or food spills.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Walls behind the back prep table, behind the cook line equipment and the dishwash counter have dried food splashes/grease accumulation.2. The floor under the dishwash counters, in the walk-in cooler, by the back delivery door, side storage room have a buildup of black grime.3. Ceiling tiles have grease accumulation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?