Toast Breakfast & Lunch
17328 Hiller Road SW Edmonton AB T6W 4H3 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper cooling practices observed.- Half a pot of cooked beans (measured at 35C) and half a pot of hollandaise sauce (measured at 26C) were left on the bottom shelf of a cat cart to cool at room temperature for extended period of time. The pots were tightly covered. The foods were discarded.- Cool foods rapidly through the temperature danger zone by portioning into smaller volumes, mixing frequently to disperse the heat. Do not tightly cover foods until the food has reached a temperature of less than 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solutions were measured at 1000 ppm, need to be at 100 ppm.- Ensure that staff are testing the concentration of the sanitizer solutions.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Stacking of uncovered food containers.- Ensure all foods are properly covered and protected from possible contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of cooked bacon and sausages measured at 45C was stored behind the grill in an area that has no heat source.- High risk foods must be hot held at greater than 60C. Reheat the foods to greater than 74C and then hot hold on the grill top above 60C.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The counter space under the flat-top grill and the side of the deep fryer require cleaning to remove grease accumulation.2. The ceiling tiles around the air vents have an accumulation of dust- Cleaning of these areas is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No premade sanitizer solution readily available in the kitchen.- Staff were instructed to have a 100 ppm chlorine solution readily available during operating hours. Solution prepared.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff member observed handling their personal cell phone in the cook line area.- Staff should only be handling their cell phones when on designated breaks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy and hollandaise sauce were left to cool on a cart at room temperature. Foods were measured at 46C and 34C. The containers were tightly covered. Foods relocated to the walk-in cooler.- Proper cooling practices reviewed with the staff and foods undergoing the cooling process should not be tightly covered until a temperature of 4C or lower is achieved.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soup in the counter top hot holding unit was measured at 55C, needs to be at minimum 60C.- Staff were instructed to either reheat the soup to a minimum of 74C and then hot hold at 60C or discard the food. Staff discarded the soup.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several packages of back bacon and salami were thawing on a cart at room temperature. External temperature measured at -4C. Foods were relocated to the cooler.- Thaw foods in the cooler or under cold running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used wiping cloths left on counters and no premade sanitizer solution readily available in the kitchen. 2. 0 ppm sanitizer detected in the solution used to wipe the dining room tables.- Immerse wiping cloths in a sanitizer solution in between uses. A 100 ppm bleach-water 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 creamers at the service station.- The container of creamers must be fully immersed in an ice-water bath instead of just sitting on a layer of ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces undergoing the cooling process were tightly covered.- Do not cover high risk foods undergoing the cooling process until a temperature of 4C or colder is reached.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The staff washroom door which opens into the kitchen was left open at the time of inspection.- This door must be kept closed at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on the counters, and no sanitizer buckets readily available.- Prepare the 100 ppm bleach-water solutions and immerse the cloths in the solutions after each use. Corrected
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff observed wiping their hands in a reuseable cloth towel hanging from their apron ties. Cross contamination concern.- Remove the cloths from the apron ties and instruct staff to wash their hands at the designated handwash sinks as required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy measured at 53C in the hot holding unit, needs to be hot held at 60C or higher.- High risk perishable foods are to be stored at >60C or <4C. Food discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large bowl of creamers left out at room temperature in the dining room service area.- High risk foods to be stored at <4C or >60C. Operator to store in the cooler or use ice/ice packs. Corrected
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Plan layout approval was for a 2 compartment sink along with a commercial dishwasher, Only a 1 compartment sink is present.- A 2 compartment sink will be installed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?