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The Captain's Boil

2051 98 Street NW Edmonton AB T6N 1K2 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop in the shrimp container stored in the seafood preparation cooler, with the potentially contaminated high touch surfaces in contact with food.Use scoops with handles and ensure handles are stored above the food in a position that prevents the handle or any high-touch surfaces from contacting the food.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - thorough cleaning required (remaining) on the cook equipment (shown to staff member), the fan inside the walk in cooler (shown to staff member), and the rolling dry food ingredient bin tucked under the wire shelving.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Poor sanitation was observed in the food processing and storage areas. A build up of fuzz, dirt, debris, grime, and/or foods were observed on the following that includes but is not limited to: the water bath and the back water wall, containers and container lids, mold-like substances on the walk-in cooler fans, all rice cookers, the shelving for the rice cooker, the rolling expediting cart, the blender table and shelves, the utensil holder (over top of the pop syrup station), "ticket" shelf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Poor sanitation was observed throughout the facility with build up of grime, fuzz, and dirt on the following that includes but is not limited to: floors outside of the back door
  4. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a pot of seafood soup was stored at room temperature on a cold stove. Temperature was 50 degrees Celsius. Hot holding temperatures must be maintained at 60 degrees Celsius or more.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - mechanical dishwasher was in disrepair and not functional at the time of 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?
      • ** - ants were observed inside the facility by the back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - broken containers with pieces of plastic missing were observed – discard and/or replace. Tape was observed on a rice cooker and other surfaces in the kitchen. Food equipment must be maintained in good working condition, the surfaces must be smooth/cleanable/nonabsorbent/durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Poor sanitation was observed in the food processing and storage areas. A build up of fuzz, dirt, debris, grime, and/or foods were observed on the following that includes but is not limited to: toaster oven inside and out, the water bath and the back water wall, ventilation canopy, all wire racks, the microwaves, small food equipment, buspan, utensils in the buspans, containers and container lids, walk-in cooler door and door edge, mold-like substances on the walk-in cooler ceiling and fans, all rice cookers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - dirty utensils were observed stored in a container with “clean” utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Poor sanitation was observed throughout the facility with build up of grime, fuzz, and dirt on the following that includes but is not limited to: all plumbing and faucets, walls, ceiling diffusers, floors under all equipment, floors by the inside back door, floors outside of the back door, floors in back hallway (in kitchen)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - poor sanitation was observed in the customer washrooms – build up of grime, scale, and fluids were on but not limited to: the toilet, the toilet base, the sinks, the countertops, the walls, the baby change table, and door handles.
  5. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips are observed to be expired. Ensure new test strips are acquired.
    • 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 in the faucet stem is observed at the back handwashing sink. Ensure that the indicated leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the gaskets on the prep cooler across from the grill line are observed to be in disrepair. Ensure that the indicated gaskets are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The gaskets on the prep cooler across from the grill line are observed with a buildup of food debris. Ensure that the indicated gaskets are cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soap dispenser at the hand sink closest to the cookline (by rice cooker stored in the stainless steel counter) was in disrepair. Note: an alternative hand sink was available (<2 steps away) & stocked with required supplies.ACTION: repair indicated dispenser.