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The Chopped Leaf CL102

7911A 104 Street NW Edmonton AB T6E 6M6 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • There is a gap at the bottom of the back entrance that is large enough to allow for the entry of pests. Please ensure gap is sealed to prevent vermin from entering.
  2. Risk Management Inspection

    2 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?
      • There is a gap at the bottom of the back entrance that is large enough to allow for the entry of pests. Please ensure gap is sealed to prevent vermin from entering.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washroom sink does not provide enough water pressure to adequately wash your hands. Please ensure the water pressure is maintained so appropriate handwashing can occur.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of the quatz sanitizer was measured to be at 100 ppm. Solution was re-made during inspection and reached an appropriate concentration of 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of sliced carrots was found in the walk-in cooler uncovered. Tray was covered with plastic wrap during inspection to protect the food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cut vegetables in the mix prep cooler were measured to be at 4.6C using a probe thermometer. The temperature control for the prep cooler read error, and was unable to be adjusted by the operator at the time. Please ensure the prep cooler is fixed by the end of the day today as food is currently being held in the danger zone (4-60C).
    • 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?
      • There is a gap at the bottom of the back entrance that is large enough to allow for the entry of pests. Please ensure gap is sealed to prevent vermin from entering.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was found in the rice container. The scoop was removed from the rice during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washroom sink does not provide enough water pressure to adequately wash your hands. Please ensure the water pressure is maintained so appropriate handwashing can occur.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer dispenser is not dispensing any QUATs; please repair.Sanitizer buckets and spray bottles were manually prepared and measuring at 200 ppm QUATs.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at any water fixtures. Water was measuring at temperatures of 30-35C. Operator indicated they had a plumber come and he is purchasing a part to repair the hot water tank.
  8. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at any water fixtures. Water was measuring at temperatures of 30-35C. Operator indicated they had a plumber come and he is purchasing a part to repair the hot water tank.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sanitizer buckets measured at 0 ppm QUATs. Corrected onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small cardboard/paper container was stored in the falafel. Only use scoops that are cleanable and that have handles. These can be used once and then discarded. The item was discarded.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at any water fixtures. Water is measuring warm/comfortable at around 24-30C. Maximum water temperature must be able to reach 45C.