The Greenhouse At Victoria
12130 River Valley Road NW Edmonton AB T5N 0E0 · Food - General
5 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in the spray bottles were at inadequate concentration. Sanitizer was replaced and tested at the dispenser between 200ppm-400ppm. Ensure quat strips are obtained and sanitizer is monitored daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The roast in the cooler was at an internal temperature of 7-9C. Meat had been in the cooler for about 4 days. Cooler temperature was less than 4C.Meat was discarded during inspection. Ensure food is chilled so that the temperature drops to 20°C (68°F) within 2 hours and then to 4°C (40°F) within another 4 hours.Ensure roast is cooled safely by dividing large piece of food can be divided into smaller portions before refrigerating.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat strips were not available. Ensure test strips are available to monitor sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The hand sinks are missing soaps. Ensure hand sinks are equipped with soap at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certification of food handlers were not observed. Ensure a valid Alberta approved food safety training is completed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease ventilation units are overdue for cleaning.Correction:-Ensure that grease ventilation units are booked in for service and/or serviced.
- 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)?
- Ice scoop was stored inside the ice machine.Staff moved the ice scoop out of the machine during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease ventilation units are overdue for cleaning.Correction:-Ensure that grease ventilation units are booked in for service and/or serviced.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used/dirty cleaning cloths were left on countertops in the kitchen.Store cleaning cloths in a sanitizer solution when they are not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Some kitchen staff preparing and handling food did not have hair nets.Hair nets or proper hair restraining is required by all staff handling/preparing food.
- 09. Are chemicals stored and handled in a safe manner?
- No label was observed on multiple chemical spray bottles in the facility.Label all chemical spray bottles to identify their contents.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles with chemicals were hanged on a wall rack above hot dog roller machine.Manager was told to remove the chemical spray bottles to prevent any potential chemical contamination of hot dogs on the roller machine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat and chicken in cardboard boxes delivered to the facility were left out at room temperature.Store high-risk foods in refrigeration units once they are received at the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips available to measure the concentration of sanitizer.Acquire sanitizer test strips.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Kitchen staff preparing and handling food did not have hair nets.Hair nets or proper hair restraining is required by all staff handling/preparing food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer is available to measure cooking, cooling and hot holding temperatures.Acquire a probe/infra-red thermometer for measuring food temperatures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strip noted on top of the dishwasher was soaked with water.Discard the soaked Quat test strips and acquire new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A broken and disrepair sieve/strainer observed at the cookline was immediately discarded during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food particle, grease and debris are present on the floor beneath cooking equipment in the kitchen.Remove cooking equipment from the wall and deep clean all hard to reached areas in the kitchen.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?