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Tipsy Moose

6464 Cartmell Place SW Edmonton AB T6W 4H8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • Evidence of mouse activity noted in the kitchen.- Pest control abatement measures being implemented.
    • 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 noted at the bottom of the kitchen exterior door and the main entrance doors.- Doors must have tight seals to prevent the entry of pests. Repair required.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no premade sanitizer solutions present in the kitchen for the storage of wiping cloths and utensils in between uses. Corrected. 200 ppm quat sanitizer solutions were prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inadequate ice-water bath setup for the storage of squeeze bottles containing dressings.- The food containers must be fully immersed within the ice water bath in order for a temperature of 4C or lower to be maintained. Corrected
    • 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 noted at the bottom of the kitchen exterior door and the main entrance doors.- Doors must have tight seals to prevent the entry of pests. Repair required.
    • 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?
      • Evidence of mouse activity noted in the kitchen.- Pest control abatement measures being implemented.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Once again used wiping cloths are being left on the counters instead of being immersed in a sanitizer solution after each use.- Staff prepared a 200 ppm Quat sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Once again an improper ice-water bath setup was observed for the storage of squeeze bottles of dressings. Corrected- The food containers must be fully immersed in the ice-water bath in order for the foods to be maintained at 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was available at one of the designated kitchen handwash sinks.- Hot and cold running water is required for proper handwashing. Require repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning; black buildup noted on the kitchen floors along the wall edges, the exterior of the garbage can has black /grime buildup, the walk-in cooler and freezer door front are dirty.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution available for the storage of wiping cloths in between uses.- A 200 ppm Quat sanitizer solution was prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meats are being stored above other foods in the walk-in cooler.- Raw meats are to be stored below and away from cooked and or ready to eat foods. Rearrange the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cell phone was noted on the prep cooler cutting board.- All staff belongings are to be stored out of the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed thawing in a container of standing water.- Thaw foods in the cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Squeeze bottles of dressings are being stored on the counter in an inadequate ice-water bath. Corrected- The food containers must be fully immersed in the ice-water in order to maintain the food temperatures at 4C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher rinse temperature was measured at 68C at the plate, needs to be at minimum 71C.- Send all glassware to the kitchen dishwasher for washing until the machine is serviced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was available at one of the designated kitchen handwash sinks.- Hot and cold running water is required for proper handwashing. Require repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning; black buildup noted on the kitchen floors along the wall edges, the exterior of the garbage can has black /grime buildup, the walk-in cooler and freezer door front are dirty.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters instead of being immersed in a sanitizer solution. Corrected
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles of cleaning supplies.- All containers of cleaning supplies need to be labelled as to contents. Corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers stored with the handles in contact with the foods. Corrected- Store the dispensers out of the food bins or in such a manner that the handle does not contact the food.
  8. Initial Inspection

    0 infractions