The Waterford Of Summerlea - Kitchen
9395 172 Street NW Edmonton AB T5T 5S6 · Food - General
13 inspections
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Staff member was observed rinsing a cleaning towel in the hand washing sink closest to the walk in cooler. Reviewed with staff that cleaning towels must not be rinsed or washed in the dedicated hand washing sink. This sink must remain clean, unobstructed, and used only for hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *The dry storage room light fixture was missing a protective cover. Ensure light fixtures have proper covers or switch to shatter proof bulbs to prevent contamination of food in the event that the fixture breaks. Corrected by the end of day: Manager emailed PHI photos, new LED light fixture was installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Stand-alone mixer was dirty; there was food caked on the underside of the splash guard and cage from the last time it was used. Clean and sanitize mixer. Corrected by the end of day: Manager emailed PHI photos, mixer parts were cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Buildup of sticky residue on the juice machine nozzles and hard to reach areas behind the nozzles. Clean and sanitize juice machine and ensure all the hard-to-reach areas are included. Corrected by the end of day: Manager emailed PHI photos, nozzles and hard to each areas were cleaned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The beverage fountain was observed to have a buildup of dirt behind the nozzle. Please clean thoroughly including the difficult to reach areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Wood stand was under the mixer was not properly finished, bare wood. Discussed to ensure bare wood is properly finished so it is easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Wood stand was under the mixer was not properly finished, bare wood. Discussed to ensure bare wood is properly finished so it is easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Wood stand was under the mixer was not properly finished, bare wood. Discussed to ensure bare wood is properly finished so it is easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
2 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?
- *One light fixture was missing a protective cover. Ensure light fixtures have proper covers or switch to shatter proof bulbs to prevent contamination of food in the event that the fixture breaks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Wood stand was under the mixer was not properly finished, bare wood. Discussed to ensure bare wood is properly finished so it is easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food stored on the floor in the walk-in cooler and walk in freezer (ie. food boxes and shallow metal pan with cooked food). Ensure food is always protected from contamination and stored 6 inch off the floor.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Hot water temperature at the hand washing sink was observed to be @72.7C. Ensure hot water temperature is within safe ranges.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed missing portion of tiled wall/baseboard under two compartment sink in kitchen. Water leak from sink resulted in water infiltrating wall into the kitchen office. Water damage observed. Building materials that have been wet/water damaged for an extended period or shows evidence of mold, rot or deterioration should be removed. Contract a qualified consultant to fully investigate & assess the area(s), including hidden cavities & surfaces, for signs of water damage & mold. The consultant shall ensure & document any mold remediation work completed. If applicable, please ensure that facility completes any additional testing including asbestos testing of potential asbestos containing materials (ie. Drywall mud, flooring, glue compounds, fire proofing, etc). Testing results & report should be reviewed prior to any construction or remediation work. Reviewed requirement for area to be hoarded off during remediation & construction to prevent contamination of the kitchen (food preparation and dishwashing areas). Ensure all water damaged and mold contaminated building material are removed and replaced. Ensure walls are finished so they are smooth and easy to clean. Reviewed best practice that an Infection Control Risk Assessment (ICRA) risk assessment to determine the scope of work required. Complete construction activities in accordance with CSA Z317.13:22,Ensure that walls finished so they are smooth and easy to clean. Walls in areas of high moisture (dishwashing area) should be smooth, easy to clean, and water resistant/impervious to moisture to prevent future damage.Repair damaged flooring tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and other build up observed in hard to reach areas including in corner, under equipment, and in corners. Clean. May 14 - Observed build-up in corner and under equipment. Reviewed deep cleaning of tile flooring to remove debris from tiles & grout areas. Dust and mold'mildew build up on fan cover in walk-in cooler. clean. Facility is planning on having floor steam cleaned.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility has switched to bleach as their sanitizer. Sanitizing solutions in kitchen verified at >>100 ppm chlorine (~1,000ppm). Ensure cleaning cloths are kept directly in sanitizing solution when not in immediate use. Solution replaced during inspection. Ensure chlorine bleach solutions are maintained at 100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food stored on the floor in the walk-in cooler and walk in freezer (ie. food boxes and shallow metal pan with cooked food). Ensure food is always protected from contamination and stored 6 inch off the floor.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Hot water temperature at the hand washing sink was observed to be @72.7C. Ensure hot water temperature is within safe ranges.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers are missing in kitchen. Facility has ordered and received new light covers. Ensure all lights are supplied with shatter resistant covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed missing portion of tiled wall/baseboard under two compartment sink in kitchen. Water leak from sink resulted in water infiltrating wall into the kitchen office. Water damage observed. Building materials that have been wet/water damaged for an extended period or shows evidence of mold, rot or deterioration should be removed. Contract a qualified consultant to fully investigate & assess the area(s), including hidden cavities & surfaces, for signs of water damage & mold. The consultant shall ensure & document any mold remediation work completed. If applicable, please ensure that facility completes any additional testing including asbestos testing of potential asbestos containing materials (ie. Drywall mud, flooring, glue compounds, fire proofing, etc). Testing results & report should be reviewed prior to any construction or remediation work. Reviewed requirement for area to be hoarded off during remediation & construction to prevent contamination of the kitchen (food preparation and dishwashing areas). Ensure all water damaged and mold contaminated building material are removed and replaced. Ensure walls are finished so they are smooth and easy to clean. Reviewed best practice that an Infection Control Risk Assessment (ICRA) risk assessment to determine the scope of work required. Complete construction activities in accordance with CSA Z317.13:22,Ensure that walls finished so they are smooth and easy to clean. Walls in areas of high moisture (dishwashing area) should be smooth, easy to clean, and water resistant/impervious to moisture to prevent future damage.Repair damaged flooring tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and other build up observed in hard to reach areas including in corner, under equipment, and in corners. Clean. May 14 - Observed build-up in corner and under equipment. Reviewed deep cleaning of tile flooring to remove debris from tiles & grout areas. Dust and mold'mildew build up on fan cover in walk-in cooler. clean. Facility is planning on having floor steam cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Peroxide disinfectant solution was observed to be used for food surfaces. Peroxide product verified at 0ppm. Ensure test strips are present.Quat food safe sanitizer dispenser verified at 0ppm. Dispenser is not dispensing adequate concentrations. Ensure food safe sanitizer is used for food surfaces. Reviewed switching to bleach solution until dispenser is repaired. Use test strips to confirm concentration.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food stored on the floor in the walk-in cooler and walk in freezer (ie. food boxes and shallow metal pan with cooked food). Ensure food is always protected from contamination and stored 6 inch off the floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed single use disposable containers stored directly in bulk food items. Reviewed public health rationale for storage and use of scoops. Single use containers removed during inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Hot water temperature at the hand washing sink was observed to be @72.7C. Ensure hot water temperature is within safe ranges.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Rubber gasket for walk in cooler was observed to become loose. Ensure all equipment is in good repair and is easily cleanable and impervious to moisture. *Handle for display fridge was observed to be in disrepair. Ensure food equipment is in good repair and easily cleanable and sanitizable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and other build up observed in hard to reach areas including in corner, under equipment, and in corners. Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Peroxide disinfectant solution was observed to be used for food surfaces. Ensure food safe sanitizer is used for food surfaces. This was corrected during inspection. Ensure test strips are present.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food stored on the floor in the walk-in cooler and walk in freezer (ie. food boxes and shallow metal pan with cooked food). Ensure food is always protected from contamination and stored 6 inch off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Paper cup stored in bulk product and used as a scoop. Ensure bulk product is protected from contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Hot water temperature at the hand washing sink was observed to be @72.7C. Ensure hot water temperature is within safe ranges.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Rubber gasket for walk in cooler was observed to become loose. Ensure all equipment is in good repair and is easily cleanable and impervious to moisture. *Handle for display fridge was observed to be in disrepair. Ensure food equipment is in good repair and easily cleanable and sanitizable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?