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Towne Chef

3719 Gateway Boulevard NW Edmonton AB T6J 5V5 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is producing/fermenting their own yogurt. For fermentation of Yogurt, manufacture's starter culture must be used. pH is to be monitored to ensure it drops below 4.6 within the requirement time limit.Yogurt was found to have a pH of 3.5.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few food items were not stored at least six inches off the floor; including but not limited to, potatoes, onions, and flour.Ensure that all items are stored at least 6 inches off the floor, especially those in porous packaging.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food item scoops were being stored where handles were in the bulk food items. Ensure that scoops are stored so that their hands are not inside bulk food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips for the sanitizer expired in 2021. Obtain new test strips.
    • 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?
      • The weather stripping at the back door was loose in the corner and a pen could be fit through the bottom of the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust on the fan cover in the walk in cooler. Clean area noted above.
  3. Demand 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)?
      • ** - glasswasher is leaking profusely and cannot be tested by the PHI. DO NOT USE the glasswasher until such time it is functioning properly, isn't leaking, and has testable sanitizer. PHI could not test the glasswasher that is leaking that much.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - utensils (bar area) were stored improperly with eating ends exposed to contamination - ensure that only the handles are accessible to touch. The pop fountain dispenser was stored improperly on top the drinking ice which exposes the ice to contamination. The scoops in the kitchen were stored with the high touch dirty surfaces in direct contact with the food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - raw chicken was improperly thawing with hot water in stagnant water within the sinks. PHI would turn the cold water tap on and find that the tap was turned off repeatedly during the inspection. Do NOT use hot water for thawing. The COLD RUNNING water must NOT be turned off. Thaw or defrost foods safely by choosing one of 4 methods for thawing: 1. in the cooler overnight. 2. In and ice bath. 3. microwave 4. Under COLD RUNNING water, water flow must be continuous. Education on why thawing techniques were specific was provided to staff onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - duct tape/tape was observed on a broken lid within the kitchen. Do not use tape of any kind to repair food equipment as it does not meet the requirements of smooth, cleanable, non-absorbent, and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required of all bus pans (ie. panipuri) and containers within kitchen - especially the containers/equipment stored under/by the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required of all bus pans (ie. panipuri) and containers within kitchen - especially the containers/equipment stored under/by the dishwasher.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    0 infractions