The Common
9910 109 Street NW Edmonton AB T5K 1H5 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops used to handle bulk foods were observed stored directly in contact with the food inside containers. Store scoops in a sanitary manner that prevents food contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate scoops with handles are provided and used to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- General organization and cleaning is needed in the kitchen and basement area.- Shelving above the prep area- Lower shelf of the prep area- Fan of the walk-in coolers in the kitchen and basement - Walls opposite the fan in the walk-in cooler
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificate was not observed, there were six staff members on site.Ensure someone with a food safety certificate available to view is onsite.
- 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 paint on the white shelves of the walk-in cooler are chipping off. Ensure surfaces are smooth, easy to clean and non-absorbent.
- 23. Is the facility maintained in a clean and sanitary condition?
- General organization and cleaning is needed in the kitchen and basement area.- Top of the ventilation hood in the kitchen.- Shelving above the prep area- Lower shelf of the prep area- Meat slicer- Fan of the walk-in cooler- Walls opposite the fan in the walk in cooler
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Cleaning towels were on the counters.- Sanitizer solutions in the bucket with utensils, bottles in the kitchen at bar and at the dispensing station tested was tested 0ppm of quat.- Bleach solution at 100ppm(1 cap to 1 litre of water) was prepared as sanitizer during inspection.Ensure quat sanitizer at 200ppm or bleach solution at 100ppm is available for sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces in the opened top area of the prep cooler was measured at an internal temperature of 52F using the facility's probe. Staff was told to move the sauces inside the lower part of the prep cooler or store on ice. Do not use the top part until temperature can be confirmed below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature dishwasher in the kitchen was measured at 0ppm of chlorine at the end of cycle, even after the sanitizer bucket was replaced and priming completed on several cycles.The manager on site indicated that the technician has been contacted during inspection.Ensure the sanitizing step is completed in the sink by immersing washed and rinsed dishes in 100ppm of bleach solution for at least 2 minutes, until dishwasher is adequate.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the handwashing sink on the cook line. Paper towel were replaced during inspection.Ensure hand sinks are fully equipped at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificate was not observed, there were six staff members on site.Ensure someone with a food safety certificate available to view is onsite.
- 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 paint on the white shelves of the walk-in cooler are chipping off. Ensure surfaces are smooth, easy to clean and non-absorbent.
- 23. Is the facility maintained in a clean and sanitary condition?
- General organization and cleaning is needed in the kitchen and basement area.- Top of the ventilation hood in the kitchen.- Shelving above the prep area- Lower shelf of the prep area- Meat slicer- Fan of the walk-in cooler- Walls opposite the fan in the walk in cooler
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) A bowl was being used as a scoop in the dry bulk storage container. This was corrected during the inspection and the bowls were removed from the container.1) A bowl was being used as a scoop in the pasta container.Please use a scoop with a handle and ensure the handle does not touch the food product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some food was defrosted at room temperature. CDI. This product was moved to the fridge at the time of the site visit.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?