The Three Amigos
4035 106 Street NW Edmonton AB T6J 2S3 · Food - General
8 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two large uncovered blocks of cottage cheese were observed sitting in a strainer in the cooler on the shelf. Operator took product and placed them into hard plastic containers and covered them. Please ensure all high risk food products are covered and properly stored.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The available QUAT sanitizer test strips were expired. Please ensure new valid QUAT test strips are ordered and available onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A plastic food basket was observed in the handwashing sink. Basket was removed. Please ensure handwashing sink is kept accessible for handwashing purposes only and no other equipment is stored in the basin.
- 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?
- A valid food handling permit was presented, but not posted onsite. Please ensure permit is posted in an area that is visible to the public.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired.
- 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
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap in a dispenser was observed at the front handwashing sink in the bar area. Ensure all handwashing sinks are maintained with soap in a dispenser. The operator provided soap in a dispenser at the indicated handwashing sink during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Two ceiling lights were observed to be burnt out in the main kitchen area. 2. A small hole was observed in the wall beside the mop sink. 1. Ensure that the indicated lights are replaced. 2. Ensure that the indicated hole is sealed to be smooth, resistant to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris and/or grime was observed on the floor behind the "Habco" cooler. 2. A buildup of food debris and/or grime was observed on the floor beneath the Donair spit in the front bar area. 1-2. Ensure that the indicated areas are cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Gloves are being used as a substitute for hand washing.ACTION: review glove use guidelinesRESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was out of batteries. Thermometer in prep table cooler was broken.ACTION: replace/repair probe thermometer & refrigeration thermometers. Ensure all coolers are equipped with a functional thermometer. Consider keeping temperature logs for all coolers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser at the designated hand wash station was in disrepair. ACTION: repair or replace the soap dispenser.Hand wash station was not easily accessible from the cookline. A soap dispenser was installed at the three-compartment sink (across from the cookline) but was not functional. ACTION: install functional soap dispenser and paper towel at the three-compartment sink. No paper towel at the bar hand sink. ACTION: ensure bar hand sink is stocked with soap & paper towel 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?
- Insufficient lighting in the back storage area. ACTION: repair lighting.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Food debris felt under handles of prep coolers-Rice/food debris observed under the upright cooler in back corner area-Cupboard under handwashing sink was disorganized & dirty-Strong sewage odor noted in the men's washroomACTION: Deep clean required in all out-of-the-way areas such as under ledges, handles, and equipment. Remove any unused items/stock to aid in cleaning efforts and assist in monitoring for pest activity.RECOMMENDATION: consult with plumber to ensure toilet seals & plumbing are in good repair.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?