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Thirsty Camel

162 - 9080 - 25 Avenue SW Edmonton AB T6X 2H4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored directly on the floor in the back of house hallway. All food items must be stored at least 6 inches above the floor on pallets, shelves, or racks to prevent potential contamination from moisture, pests, and dirt.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats test strips available onsite expired in 2024. Please replace them with valid test strips to ensure accurate verification of surface sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required for the following:Ceiling tiles in the main kitchenVentilation canopy (including filters and nozzles) to remove grease and dirt buildup
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration was below 200 ppm. Please ensure that sanitizer is in use and is 200 ppm. Please ensure Staff are testing sanitizer concentration daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • high dusting is required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared upon arrival. Inspector demonstrated how to prepare and use sanitizer.Note: Peroxide cleaner used in front of house is labeled as needing a water rinse on food contact surfaces and to avoid contact with food. Use a no rinse sanitizer that can be verified. Test strips required.Soiled wiping cloths are being left on counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler who was handling raw beef did not wash hands before touching other food equipement or food. Food handlers did not wash hands after smoking.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • paper bags of sugar and flour are on the ground. Foods are not covered in coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table above 4 C.10-13C noted East cooler above 4C. 11C noted.Bar danby cooler 14 C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Reoccuring.The mechanical dishwasher at bar was not dispensing sanitizer at the time of the re-inspection. Please have the dishwasher repaired to ensure that it dispenses sanitizer at adequate concentrations at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • test strips are requirede.
    • 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?
      • Gaps were observed below the back exit door. Please install weatherstripping to prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite had food safety training.Knowledge of food safety was poor among staff.Additional training is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • hood fan requires servicing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dust was observed on the ceiling tiles and vents of the kitchen. Please have these areas cleaned.