The Glass Cafe
101 - 10345 107 Street NW Edmonton AB T5J 1K3 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- REPEAT VIOLATION(March 17,2025) ; If using bleach based sanitizer, obtain test strips that can measure chlorine up to 100ppm..Some QUAT test strips were present, however, there was no legend provided nor stored in its original packaging. The test strips must be accompanied by a legend in order to verify concentrations. Also, it should be stored in its original or a container with tight fitting lid to prevent humidity exposure.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing of reusable dishes is completed by washing, rinsing and air drying. Education was provided to follow the dishwashing poster on the wall, wash, rinse and sanitize in bleach solution(100ppm) for at least 2 minutes, before airdrying.3- compartment sink is available but staff was unable to provide sink plug for the third sink.Ensure plug is available in the 3rd sink so that washed and rinsed dishware can be immersed in sanitizing solution for a minimum of 2 minutes before airdrying.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- REPEAT VIOLATION(March 17,2025) ; If using bleach based sanitizer, obtain test strips that can measure chlorine up to 100ppm..Some QUAT test strips were present, however, there was no legend provided nor stored in its original packaging. The test strips must be accompanied by a legend in order to verify concentrations. Also, it should be stored in its original or a container with tight fitting lid to prevent humidity exposure.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Some food made in house and some purchased.The packaged food to go in the display cooler had no labels. Ensure there is proper labeling on the products such as contact information with name of facility, address, etc. It also should have a date (for first in first out purposes).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle had QUAT at >400ppm. Keep sanitizer concentration at 200-300ppm. The product did not have a Drug Identification Number (DIN). Ensure the product is designed for kitchen use and Health Canada approved. A few used cloths were stored on the counter by the espresso machine. Ensure all used towels are stored in sanitizer solutions when not in use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Some QUAT test strips were present, however, there was no legend provided nor stored in its original packaging. The test strips must be accompanied by a legend in order to verify concentrations. Also, it should be stored in its original or a container with tight fitting lid to prevent humidity exposure.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food permit is not display to the public.Display the current food permit for public view.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?