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The Druid Irish Pub

100 - 10363 104 Street NW Edmonton AB T5J 1B9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • None of the handsinks at the bar had a paper towel dispenser nor paper towels.Staff indicated hands are dried using a reusable towel.Ensure a designated hand station is provided with soap, running hot and cold water and paper towel in a dispenser. Hand drying should be completed with single use towels not reusable towels.
  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed moving between tasks and handling cooked food without handwashing. Handwashing was completed as soon as the concern was raised.Ensure handwashing is completed before food handling and between tasks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Single milk packets were stored at room temperature at the coffee station. Milk was discarded by staff during inspection due to warm temperatures. 2.The cheese, sourcream, and veggies in the ice bath were at measured above 10C. Ice bath was refilled and inserts were placed to seat inside the ice.Ensure the food inserts sits in the ice bath and not on ice. Food temperature should be kept below 4C/40F and temperature should be monitored every 2 hours. If storing milk at room temperature, discard and replace every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the prep coolers and the milk display cooler in the kitchen are missing thermometers. Thermometer was provided into the prep cooler during inspection. Ensure all coolers have thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 50ppm of chlorine. Ensure dishes washed in the dishwasher are sanitized by immersing them in chlorine (100ppm) or quat (200ppm) for at least 2 mins in the sink prior to air drying.Dishwasher should be maintained at 100ppm to ensure sanitizing of reusable item is completed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • None of the handsinks at the bar had a paper towel dispenser nor paper towels.Staff indicated hands are dried using a reusable towel.Ensure a designated hand station is provided with soap, running hot and cold water and paper towel in a dispenser. Hand drying should be completed with single use towels not reusable towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Areas around the ceiling vents above the cook line needs to be cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions