The Happy Camel
6404 177 Street NW Edmonton AB T5T 4J5 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer noted in the retail display cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers expired. Please replace.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- During the inspection unlabeled falafels were observed being offered for sale in the front-end customer cooler and also found stored in the walk-in cooler in the dry-goods stoarge area. The owner stated that these were made in-store and they had labels prepared but they had not been placed on the food items. Please ensure that all foods are correctly and adequately labeled at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- An operator was observed to be handling cash at the register and then returning to food-prep duties without preforming adequate hand hygiene.Please ensure that hand hygiene is performed every time after switching tasks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- During the inspection it was found that the handwashing station was not equipped with any soap. An operator refilled the soap container. Please ensure that the handwashing station is maintained in a proper working condition with an adequate soap supply at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- During the inspection the ceilling light cover above the working area was observed to be in disrepair. Please ensure that this is repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cracked plastic containers and stickers on food containers were observed during the inspection. The owner stated he would purchase more soon. Please ensure that all equipment is maintained in good repair at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- During the inspection these areas were observed to have food debris build up from more than one day: - The can opener - The Industrial stand mixer - The air vent above the cooking machinePlease ensure these areas are maintained in a clean and sanitary manner at all times.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed a wet cleaning cloth kept on prep table across from hand sink. Please ensure any wet cleaning cloth(s) are being kept in sanitizer solution (bucket of 100ppm of chlorine solution) between uses.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in freezer cooler light bulbs out. Please fix.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle measuring chlorine level of >300PPM. PHI and operators reprepared spray bottle - demo how to use chlorine test papers.Please ensure sanitizer spray maintaining at 100PPM chlorine at all times ***Repeat violation 2024-05-09
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed 4 bags of open flour stored directly on the floor during preparation.Please ensure all food items being properly protected - covered when not in used and off the floor at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing only step 1 & 2 being conducted - wash and rinse. Please ensure all reusable dishes and utensils are being washed, rinse and sanitize.Instructions posted on top of the 3 compartment sink. Please follow those steps. Ensure sanitizer measuring at 100PPM of chlorine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle measuring chlorine level of >300PPM. PHI and operator reprepared spray bottle and demo how to prepare sanitizer bucket. Please review process with all staff and use test papers to test concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Retail space - display cooler maintaining temp of >4C. Temp reading inside measured at 10C. Infrared temp range from 12C to 15C. Please keep perishable in walk in cooler for meantime.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEAT VIOLATION - * Observed large equipment in back require additional cleaning - accumulation of dough in the spout for the unit in the back far left hand side and flour debris on majority of the rest of the equipment surfaces. Staff indicated day time shift have completed production for the day.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers not available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Additional cleaning on the larger equipment that would require to clean on the spot. Observed accumulation of food debris/flour. Please ensure to clean/sanitize before use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?