Skip to content
Loading map…

The Captain's Boil

12320 137 Avenue NW Edmonton AB T5L 4X6 · Food - General

7 inspections

  1. Demand Inspection

    3 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?
      • A leak was observed underneath the three compartments sink – repair/replace plumbing parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sides of equipment such as the deep fryer had buildup of grease and oil. Please conduct deep cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Certain areas of the ceiling tiles/vents had buildup of dust, please clean soon.Dried drink syrup inside cabinet (underneath the front hand sink) – please clean.When cleaning, please focus on the hard the reach areas such as edges of floor/walls and behind large equipment/appliances.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer was detected in two sanitizer buckets in the kitchen. Ensure QUAT sanitizer is used to wipe surfaces and is maintained at 200 ppm. Use QUAT test strips to verify sanitizer concentration. Corrected onsite. The buckets were replaced with new sanitizer solution. QUAT was then measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter sauce containing fresh garlic was left out at room temperature. The operator indicated that the sauce is usually placed on ice. Ensure high-risk foods are maintained at temperatures below 4 C or above 60C at all times. If high-risk foods are held at room temperature, they must be monitored using timers or written logs to ensure they are discarded after 2 hours. Corrected onsite. The operator indicated that the sauce had been out for less than 2 hours. The sauce was moved to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four wooden spatulas were cracked. Ensure all utensils are in good repair and easy to clean and sanitize. Regularly inspect utensils and replace any that can no longer be properly cleaned and sanitized. Corrected onsite. The utensils were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean; however, the following areas require attention:- Food debris along edges of prep cooler- Dusty ceiling tiles in the kitchen above food prep areaPlease clean and maintain.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Nov 21/23: Cleaning of ventilation hood has been scheduled. Significant accumulation of grease and debris observed on the ventilation hood and behind equipment, above the deep drying areas. ** Ensure the listed areas above are maintained in clean and sanitary conditions.
  7. Monitoring Inspection

    3 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?
      • The wall behind mop sink is not in good repair, insulation is exposed. ** Ensure the walls in the kitchen areas are smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the stand-alone glass cooler is not in good repair. Tape was used for repair and accumulation of debris was also observed. ** Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of grease and debris observed on the ventilation hood and behind equipment, above the deep drying areas. ** Ensure the listed areas above are maintained in clean and sanitary conditions.