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Today's Restaurant & Pub

5224 86 Street NW Edmonton AB T6E 5J6 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observation:- Food items in cold storage were stored uncovered and unprotected, exposing them to potential contamination.- Cooked rice containing eggs, intended for use in fried rice, was stored uncovered in the walk-in cooler, with dirty containers placed directly on top of the food.- Food items in both room-temperature and cold storage were stored directly on the floor.- Boxes of food were stacked directly on the floor and on top of one another in the walk-in freezer.- Heavy accumulation of dirt and dried food residue was observed on bulk food storage containers and utensils. Corrective Action Required:- Ensure all food in storage is protected from contamination at all times by using appropriate, clean, and covered containers.- Store all food at least 6 inches off the floor on approved shelving or pallets.- Maintain all food storage areas in a clean, organized, and sanitary manner to allow effective cleaning and pest prevention.- Properly clean and sanitize all bulk food containers and utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:- Metal pans were used as utensils to handle bulk foods.- Bulk food utensils were stored directly inside containers in contact with food.- Bulk foods were stored in uncovered containers.- Heavy accumulation of dust and dried food residue was observed throughout the food storage area, including shelves, walls, and floors.Corrective Action Required:- Thoroughly clean and sanitize the food storage area, including shelves, walls, and floors.- Provide tight-fitting lids for all bulk food containers.- Provide appropriate scoops with handles for dispensing bulk foods.- Store scoops in a sanitary manner that prevents contamination of the food and food contact surfaces (e.g., in a clean holder or with handles extended above the food).
    • 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?
      • Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Walk-In Freezer and Walk-In Coolers:Heavy accumulation of dirt, dust, and food debris was observed on the floors, ceilings, fans, and both inner and outer walls of the walk-in freezer and walk-in coolers. Mold growth was observed on the ceiling of the walk-in cooler.Other Food Coolers:Accumulation of food debris was observed inside all food storage coolers.Stove and Fryer:Heavy buildup of food debris and grease was observed on the stove and fryer.High-Touch Areas (Doors and Handles):Heavy accumulation of dirt and dried food residue was observed on doors and handles.Bar Ice Machine: Biofilm (Slime) with limescale on the inner surface of the equipment. Corrective Action Required:Immediately conduct a thorough cleaning and sanitizing of the entire facility, including but not limited to walls, ceilings, floors, equipment, fans, coolers, and other hard-to-reach areas. Remove all food debris and address mold growth in the walk-in cooler. Establish and maintain an effective cleaning and sanitation schedule to ensure the facility is maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation:The kitchen was not maintained in a sanitary condition. Heavy dust accumulation was observed on kitchen walls, and food splatter was present on walls and countertops within the food preparation area. The kitchen was also disorganized, contributing to poor sanitation.Action Required:Immediately clean and sanitize all kitchen walls, countertops, and food preparation surfaces. Organize the kitchen to allow for effective cleaning and pest prevention. Remove all unused, unnecessary, or non-essential items to ensure the facility is maintained in a sanitary condition at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food containers lacked covers/lids in the walk-in cooler next the the back door.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink paper towel dispenser was unable to dispense single use paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation observed underneath the deep-fryer and griddle in the cookline.