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The Taste Blends

9332 34 Avenue NW Edmonton AB T6E 5X8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet used dirty cleaning cloths were stored mounded on counters and not in sanitizing solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - garbage bags filled with garbage were stored on food and food equipment - cease and desist. Repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - foods in the counter cooler were stored above the fill line at room temperature and not 4'C as required when not in use
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - oversized pots that do not fit into the sinks installed or the dishwasher were observed onsite. PHI required the sinks to be fixed due to the removal of the sink section OR remove the pots. Last warning issued to correct the dishwashing vs oversized pot situation in the small kitchen.
    • 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?
      • ** - mouse droppings and urine were observed throughout the curtained storage area where food, garbage, unnecessary equipment, and other items were stored. Disinfect and reorganize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - small food equipment was stored on the dirty floor
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - build up of grease and grime noted and requires cleaning: the canopy, high on the walls (both kitchens), the ceilings (both kitchens), the floors and storage area of the smaller kitchen, the containers in the second smaller kitchen, the bathrooms.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • The dishwasher is not dispensing any chlorine. The dishwasher was primed and re-tested with test strip but it failed to detect any chlorine. The operator must repair the dishwasher as soon as possible. In the meantime dishes can be washed in the dishwasher and sanitized manually with 100 ppm of bleach solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fluff of dust observed on the ceiling. Please clean the indicated areas for safe and sanitary operation of the facility.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    29 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **No ready-made sanitizer solution was made for cleaning cloths or sanitizing counters/equipment before use or between uses. Staff member rushed to create the sanitizing solution without testing it (over 200 ppm of chlorine, improper concentration) and without provocation from the Public Health Inspector.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Full bags of garbage/recyclables were stored on top of and/or in contact with food and/or food equipment.**Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt. **Items normally stored on the dirty floor as indicated by operator, were stored on top of food equipment without washing the items first.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Cross contamination and contamination of food ingredients was observed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Scoops without handles are observed in bulk food products throughout the facility. Ensure that scoops with handles are acquired. No lasting correction, cited 2023-03-01
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Spoons throughout the 2 kitchens and storage areas were stored in contact with the food ingredient with buildup of food and grime all over the utensil, and that was not cleaned daily. **Scoops were stored with the dirty high touch surfaces/handles in direct contact with the food ingredients. Bowls used as scoops with no handles were stored in direct contact with the food ingredients. **Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food, ceiling diffusers, or from garbage. Food equipment was stored on a grease trap. Food equipment was also stored on chairs and in other unapproved storage areas as well as on the dirty floor.**The probe thermometer was not cleaned between uses or stored in a sanitary manner. The thermometer was stored in such a manner that was not available for easy access or frequent usage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Improper canning methods used: canning or sealing jars containing food ready for sale were observed that had tape or plastic covering on the lids to prevent leakage. **Canned pickled items were for sale in the customer area with no labelling to indicate their source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Items not required for the operation of the food facility was stored with food and food equipment and not stored separately: medications, food equipment in the office, food equipment in disrepair, garbage, and personal items.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Chemical spray bottles were not labelled to as to disclose contents and prevent mixing of chemicals.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Spray pesticide for insects located in the facility. **The facility was reusing chemical spray bottles for different chemicals. The Inspector observed signs of mixing chemicals in the back mop room.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: A full box of eggs was stored at room temperature on the dirty floor, external temperature measured at 22 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: A counter cooler interior temperature was poor – interior temperature measured at 7-8 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely:An upright freezer temperature was poor – food was thawed out and no longer frozen – interior temperature measured at minus 4 to 0 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Dishwasher was in disrepair and not maintained in good working condition: sanitizing cycle was tested and demonstrated 0 ppm of sanitizer (chlorine) during the sanitizing cycle, the chemicals were leaking at the top by the pumps creating a dried, thick, chemical puddle, the outsides of the dishwasher were not maintained in a sanitary condition.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Sanitizer test strips were not available to test 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 handwashing sink in the bulk kitchen is observed to be in disrepair. Ensure that the handwashing sink is repaired. No lasting correction, cited 2023-03-01
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **All handsinks in the kitchens and front customer area lacked accessible and/or stocked paper towel installed next to the sinks for proper and frequent handwashing. “The one hand sink in the customer area had a sign that read “Pls do not wash your hands here”. The bathrooms had paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by customers with wet hands.
    • 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?
      • **Live flies were noted in the kitchen.
    • 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 current and valid Food Handling Permit was not posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **A small hole in the wall is observed opposite to the dishwashing sink in the bulk kitchen. Ensure that the hole in the wall is repaired to be smooth, easily cleanable and resistant to moisture. No lasting correction, cited 2023-03-01
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Plumbing was observed in disrepair, noted throughout the entire facility, which includes but -The central handsink in the main kitchen had no accessible running hot water: the hot water tap was not functional, and no running hot water was available for proper and frequent handwashing.-2 compartment sink in the kitchen is leaking water from the faucetmajority of the handsinks were leaking from the faucets in both kitchens and wait staff areas.-The 3 compartment sink modified into a 2 comp sink faucet was leaking water from the sprayer.-The dishwasher was leaking water and/or chemical (top).-The toilet in the washroom was running water continuously.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Holes or gaping openings into the walls was identified in the office, the bulk kitchen around the plumbing of the handsink, and the mop room.**Unfinished insulation was used to cover the passthrough window of the kitchen – the surfaces of the insulation board are not smooth, cleanable, nonabsorbent or durable and were in contact with food and/or food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Clean utensils are being stored in a container with a buildup of food debris in the bulk kitchen. Ensure that clean utensils are stored in a container with a lid to prevent contamination.No lasting correction, cited 2023-03-01
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Several sieves/metal baskets, containers, lids, tong handles, and a blender jug handle were broken and in poor condition and/or disrepair.**Duct tape and other tape was observed on food equipment.**Cutting boards are overworn, pitted, had chunks of plastic missing, and are otherwise not maintained in good condition or repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;-There was accumulation of grime and food debris and what appeared to be a mold like substance in the 2-compartment sink in the main kitchen. -There was an accumulation of grease, grime, and handprints on the hot holding cambros in the kitchen and in the customer area.-There was an accumulation of dirt, grease, and food debris on and in pots, pans, utensils, containers, microwaves (inside and out), and food storage containers and lids. -There was an accumulation of dirt, grease, and food debris on and in blenders, blender bases, all cook equipment, the ventilation canopy filters, all food storage shelving, all rolling carts, exterior and interiors of all cold holding units (coolers, freezers, doors).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The shelves under the main food prep counters are observed with a buildup of food debris. **The floors underneath counters and equipment are observed with a buildup of food debris.**The wall behind the hot holding unit is observed with food spatter. **The sides of counters are observed with a buildup of food debris and grime. ** A buildup of dust is observed on the ceiling. ** The ventilation hood is observed with a buildup of grease. No lasting correction, cited 2023-03-01
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. **There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;-There was an accumulation of dirt, grime, and food debris on ceilings around air diffusers.-There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in both kitchens and customer storage areas.-There was an accumulation of dirt, grime, and debris on the walls near food preparation areas and near ceiling diffusers.-There was an accumulation of dirt, grime, and debris on the child high chairs/booster seats
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **Alterations were made to the sinks in the “bulk kitchen” but the plans and specifications for the construction or alterations were not approved by the executive officer/PHI. The compartment sink in the bulk kitchen for dishwashing had the compartment divider removed, making a larger sink.
  7. Monitoring Inspection

    29 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **No ready-made sanitizer solution was made for cleaning cloths or sanitizing counters/equipment before use or between uses. Staff member rushed to create the sanitizing solution without testing it (over 200 ppm of chlorine, improper concentration) and without provocation from the Public Health Inspector.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Full bags of garbage/recyclables were stored on top of and/or in contact with food and/or food equipment.**Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt. **Items normally stored on the dirty floor as indicated by operator, were stored on top of food equipment without washing the items first.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Cross contamination and contamination of food ingredients was observed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Scoops without handles are observed in bulk food products throughout the facility. Ensure that scoops with handles are acquired. No lasting correction, cited 2023-03-01
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Items not required for the operation of the food facility was stored with food and food equipment and not stored separately: medications, food equipment in the office, food equipment in disrepair, garbage, and personal items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Spoons throughout the 2 kitchens and storage areas were stored in contact with the food ingredient with buildup of food and grime all over the utensil, and that was not cleaned daily. **Scoops were stored with the dirty high touch surfaces/handles in direct contact with the food ingredients. Bowls used as scoops with no handles were stored in direct contact with the food ingredients. **Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food, ceiling diffusers, or from garbage. Food equipment was stored on a grease trap. Food equipment was also stored on chairs and in other unapproved storage areas as well as on the dirty floor.**The probe thermometer was not cleaned between uses or stored in a sanitary manner. The thermometer was stored in such a manner that was not available for easy access or frequent usage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Improper canning methods used: canning or sealing jars containing food ready for sale were observed that had tape or plastic covering on the lids to prevent leakage. **Canned pickled items were for sale in the customer area with no labelling to indicate their source.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Chemical spray bottles were not labelled to as to disclose contents and prevent mixing of chemicals.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Spray pesticide for insects located in the facility. **The facility was reusing chemical spray bottles for different chemicals. The Inspector observed signs of mixing chemicals in the back mop room.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: A counter cooler interior temperature was poor – interior temperature measured at 7-8 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely:An upright freezer temperature was poor – food was thawed out and no longer frozen – interior temperature measured at minus 4 to 0 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: A full box of eggs was stored at room temperature on the dirty floor, external temperature measured at 22 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Dishwasher was in disrepair and not maintained in good working condition: sanitizing cycle was tested and demonstrated 0 ppm of sanitizer (chlorine) during the sanitizing cycle, the chemicals were leaking at the top by the pumps creating a dried, thick, chemical puddle, the outsides of the dishwasher were not maintained in a sanitary condition.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Sanitizer test strips were not available to test 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 handwashing sink in the bulk kitchen is observed to be in disrepair. Ensure that the handwashing sink is repaired. No lasting correction, cited 2023-03-01
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **All handsinks in the kitchens and front customer area lacked accessible and/or stocked paper towel installed next to the sinks for proper and frequent handwashing. “The one hand sink in the customer area had a sign that read “Pls do not wash your hands here”. The bathrooms had paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by customers with wet hands.
    • 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?
      • **Live flies were noted in the kitchen.
    • 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 current and valid Food Handling Permit was not posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **A small hole in the wall is observed opposite to the dishwashing sink in the bulk kitchen. Ensure that the hole in the wall is repaired to be smooth, easily cleanable and resistant to moisture. No lasting correction, cited 2023-03-01
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Plumbing was observed in disrepair, noted throughout the entire facility, which includes but -The central handsink in the main kitchen had no accessible running hot water: the hot water tap was not functional, and no running hot water was available for proper and frequent handwashing.-2 compartment sink in the kitchen is leaking water from the faucetmajority of the handsinks were leaking from the faucets in both kitchens and wait staff areas.-The 3 compartment sink modified into a 2 comp sink faucet was leaking water from the sprayer.-The dishwasher was leaking water and/or chemical (top).-The toilet in the washroom was running water continuously.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Holes or gaping openings into the walls was identified in the office, the bulk kitchen around the plumbing of the handsink, and the mop room.**Unfinished insulation was used to cover the passthrough window of the kitchen – the surfaces of the insulation board are not smooth, cleanable, nonabsorbent or durable and were in contact with food and/or food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Clean utensils are being stored in a container with a buildup of food debris in the bulk kitchen. Ensure that clean utensils are stored in a container with a lid to prevent contamination.No lasting correction, cited 2023-03-01
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Several sieves/metal baskets, containers, lids, tong handles, and a blender jug handle were broken and in poor condition and/or disrepair.**Duct tape and other tape was observed on food equipment.**Cutting boards are overworn, pitted, had chunks of plastic missing, and are otherwise not maintained in good condition or repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;-There was accumulation of grime and food debris and what appeared to be a mold like substance in the 2-compartment sink in the main kitchen. -There was an accumulation of grease, grime, and handprints on the hot holding cambros in the kitchen and in the customer area.-There was an accumulation of dirt, grease, and food debris on and in pots, pans, utensils, containers, microwaves (inside and out), and food storage containers and lids. -There was an accumulation of dirt, grease, and food debris on and in blenders, blender bases, all cook equipment, the ventilation canopy filters, all food storage shelving, all rolling carts, exterior and interiors of all cold holding units (coolers, freezers, doors).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The shelves under the main food prep counters are observed with a buildup of food debris. **The floors underneath counters and equipment are observed with a buildup of food debris.**The wall behind the hot holding unit is observed with food spatter. **The sides of counters are observed with a buildup of food debris and grime. ** A buildup of dust is observed on the ceiling. ** The ventilation hood is observed with a buildup of grease. No lasting correction, cited 2023-03-01
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. **There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to;-There was an accumulation of dirt, grime, and food debris on ceilings around air diffusers.-There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in both kitchens and customer storage areas.-There was an accumulation of dirt, grime, and debris on the walls near food preparation areas and near ceiling diffusers.-There was an accumulation of dirt, grime, and debris on the child high chairs/booster seats
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **Alterations were made to the sinks in the “bulk kitchen” but the plans and specifications for the construction or alterations were not approved by the executive officer/PHI. The compartment sink in the bulk kitchen for dishwashing had the compartment divider removed, making a larger sink.