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The Voice

10018 105 Street NW Edmonton AB T5J 1C3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - A pot containing meat broth/soup was measured internally between 11C-12C using a probe thermometer. High risk food in the cooler had been in the cooler for over 12hours. Food was discarded during inspection.- Education on the proper cooling of bulk high risk food was completed.- The temperatures of 2 of the coolers were between 7-9C, cooler thermostats were adjusted and temperature dropped during inspection.- Thermometers were not available in the coolers. Ensure a thermometer is present in the coolers and daily temperature monitoring is completed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 0ppm of chlorine sanitizer on several cycles. All chemical buckets were full. Operator called the technician during inspection.- Facility opens in the evening, options given included; sanitizing in the sink with 100ppm bleach solution after washing in the dishwasher or serve with only single use utensils until dishwasher can dispense 100ppm of chlorine.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups with no handles were found in the bulk food. Ensure scoops with handles are used and keep scoop out of the food.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher is not in proper working condition.DO NOT USE THE DISHWAHER TO CLEAN GLASSWARE FROM THE BAR UNTIL THE EQUIPMENT HAS BEEN FIXED.USE SINGLE USED DISPOSABLE CUPS TO SERVE DRINKS AT THE BAR.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no hot water available in the food premise due to a defective hot water tank. There is work in progress to replace the hot water tank.
    • 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?
      • There is no pest record available onsite during inspection.Conduct pest monitoring and have pest records maintain onsite and available during inspection.
    • 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?
      • An expired food handling permit is display for public view.Replace the expired food permit with the current/valid food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers and equipment (mixer) noted on a kitchen countertop were very dirty. The interior of refrigeration units were also not clean.Clean and sanitizer food containers and equipment in the kitchen.