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The Public Exchange

100 - 10909 Jasper Avenue NW Edmonton AB T5J 3L9 · Food - General

2 inspections

  1. Initial Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring getting worn down in high traffic areas in the main kitchen. In one part, between the prep line and dishwasher, it is worn down so concrete is exposed.Please repair flooring. Provide a plan to address the flooring plan within 1 month. Have the floors repaired by the response date listed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Corrected - Cutting board between dishwasher is in disrepair - large brown marks on it. Corrected - Back of house prep line cutting boards are discolored and marked up.Outstanding - Inside of dishwasher pipes and sprayers have a buildup of gunk/ mineral deposits.Outstanding - Ice machine sides have bits of plastic coming off due to knicks on the sides and the lid is dirty. Note: A nice ice machine has been purchased. Ensure the above are properly cleaned, repaired, and/or replaced. Surfaces need to be smooth, easily cleanable and non absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - Salad line cooler is at 12.C - currently no food stored inside of here.Ensure cooler is at 4C or less if there are plans to store high risk foods in here.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected - Cleaning required due to dirt/ grime buildup - baseboards in the kitchen, legs of equipment, exterior of garbage cans and grease traps, exhaust canopy vents and maintenance cleaning (due Mar 2026), exteriors of deep fryers, on top of flat top stoves and other stove due to buildup
  2. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper towels are not in dispensers. They are sitting directly on the counter tops.Need paper towel dispensers for bar area to protect paper towel from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hand sink is part of a small counter space. Hand washing creates splashes that could contaminate food once food is stored/ prepared in this area. A physical separation at the hand sink to protect food from contamination is required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Back of house dishwasher was measuring approximately 50ppm Chlorine.Dishwasher technician was onsite and fixed it so it was dispensing 100ppm chlorine. Ensure dishwasher is tested and ensure dishwasher santizie cycle measures 100ppm chlorine.
    • 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 soap at multiple hand sinks.Ensure hand sinks are always stocked with soap and paper towel for effective hand washing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Multiple flying insects in the bar area.Please conduct a thorough cleaning and sanitizing of this area. Contact pest control and work with them to mitigate the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink tap comes off when it is pulled "up" to turn on the water. It is easily placed back, on the base of tap. However, this needs to be securely attached.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring getting worn down in high traffic areas in the main kitchen. In one part, between the prep line and dishwasher, it is worn down so concrete is exposed.Please repair flooring. Provide a plan to address the flooring plan within 1 month. Have the floors repaired by the response date listed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Cutting board between dishwasher is in disrepair - large brown marks on it.- Back of house prep line cutting boards are discolored and marked up.- Inside of dishwasher pipes and sprayers have a buildup of gunk/ mineral deposits.- Ice machine sides have bits of plastic coming off due to knicks on the sides and the lid is dirty. Note: A nice ice machine has been purchased. Ensure the above are properly cleaned, repaired, and/or replaced. Surfaces need to be smooth, easily cleanable and non absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Salad line cooler is at 12.C - currently no food stored inside of here.Ensure cooler is at 4C or less if there are plans to store high risk foods in here.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required due to dirt/ grime buildup - baseboards in the kitchen, legs of equipment, exterior of garbage cans and grease traps, exhaust canopy vents and maintenance cleaning (due Mar 2026), exteriors of deep fryers, on top of flat top stoves and other stove due to buildup