The Whyte Owl
10351 82 Avenue NW Edmonton AB T6E 1Z9 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher noted to be leaking. Ensure all equipment is in good repair.Dishwasher appears to have 0 ppm sanitizer available. Manual dishwashing in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management 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?
- Ventilation cleaning noted to be expired. Grease noted on exhausted hood filters. Please ensure cleaning and maintenance is completed for the exhausted hood/ventilation canopy.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher noted to be leaking. Ensure all equipment is in good repair.Dishwasher appears to have 0 ppm sanitizer available. Manual dishwashing in place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- High risk product past BB date was noted. Corrected during the visit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No available food surface sanitizer was noted. This was corrected onsite.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was run a few times to check sanitizing temperature. 0 ppm detected.2 compartment sink was not able to be plugged in order to set up manual dishwashing station (no drain stoppers available).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not available at the hand sink. Ensure paper towel is available and protected from contamination.
- 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?
- Weatherstripping appears to be in disrepair. Gaps between the door and the frame were noted. Ensure weatherstripping is in good repair to prevent pest entry.No records noted for pest control were noted onsite. Ensure records are kept as work is being completed.
- 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?
- No available food handling permit posted. Ensure food handling permit is posted in a visible to the public location.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher noted to be leaking. Ensure all equipment is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Multiple areas of the facility were observed in poor sanitation with an accumulation of dirt, grime, and food debris including the floors, food contact surfaces, food storage areas and shelving racks.*No records noted for sanitation program/ temperature control/ pest control were noted onsite. Ensure records are kept as work is being completed.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
4 infractions
- 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?
- Weatherstripping appears to be in disrepair. Gaps between the door and the frame were noted. Ensure weatherstripping is in good repair to prevent pest entry.No records noted for pest control were noted onsite. Ensure records are kept as work is being completed.
- 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?
- No available food handling permit posted. Ensure food handling permit is posted in a visible to the public location.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher noted to be leaking. Ensure all equipment is in good repair.Dishwasher appears to have 0 ppm sanitizer available. Manual dishwashing in place.
- 23. Is the facility maintained in a clean and sanitary condition?
- Multiple areas of the facility were observed in poor sanitation with an accumulation of dirt, grime, and food debris including the floors, food contact surfaces, food storage areas and shelving racks.*No records noted for sanitation program/ temperature control/ pest control were noted onsite. Ensure records are kept as work is being completed.
- 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?
- Initial 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)?
- Chlorine test strips are required for testing the dishwasher daily (100ppm chlorine required).QUATs test strips are required for testing the sanitizer buckets daily (200 ppm QUATs required).
- 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
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are required for testing the dishwasher daily (100ppm chlorine required).QUATs test strips are required for testing the sanitizer buckets daily (200 ppm QUATs required).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink in the back bar has no hot water. Ensure all sinks have hot and cold running water and don't have any plumbing leaks.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are required for testing the dishwasher daily (100ppm chlorine required).QUATs test strips are required for testing the sanitizer buckets daily (200 ppm QUATs required).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink in the back bar has no hot water. Ensure all sinks have hot and cold running water and don't have any plumbing leaks.
- 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 do not appear to be shatterproof. Install light covers or replace with shatterproof light fixtures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?