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Treehouse Indoor Playground - Kitchen

10181 34 Avenue NW Edmonton AB T6E 6J8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Current observations:-Temperature log not available. Corrections made:-Cooler was measured at 4 degrees C or less. -Probe thermometers were obtained. Previous observations:-Large stainless steel cooler in the back was measured at between 9-10 degrees C. Coolers must maintain a temperature of 4 degrees C or less to prevent rapid growth of germs. Foods such as deli meat and open cream sauces were discarded. Other perishable foods that were indicated to have only been in the fridge for 30 min, such as sandwiches and cut fruit, were moved to another cooler that was properly functioning. Have this cooler repaired/adjusted. Do not use it until it can be verified that it can maintain a temperature of 4 degrees C or less. -Temperatures were not being monitored.You must regularly monitor temperatures of coolers, cold holding units, cooking temperatures, hot holding temperatures, etc to prevent temperature abuse and rapid growth of germs. Create temperature logs and ensure temperatures of coolers and hot holding units are regularly measured and recorded (ie - daily). Have a plan in place on what to do if temperatures are out of the required ranges.Additional thermometers were ordered by the manager.
    • 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?
      • Current observations:-A rubber weather strip was installed for one of the doors but there was still a gap. Previous observations:-The back receiving doors had gaps along the bottom. Have weather stripping properly installed at these doors to seal off gaps and prevent entry of pests. Double check the work by looking to ensure there is no visible light shining through.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Current observations:-Caulking was placed on the faucet. This is not an adequate repair. Previous observations:-The handwash sink faucet behind the front counter was not secured and had gaps. Have this repaired/replaced to ensure the faucet is secured to ensure it is properly functional and to prevent water from getting underneath and causing damage.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Received e-mail indicating that cooler was repaired and pictures showing that temperatures had dropped to 4 degrees C or less. Previous observations:-Large stainless steel cooler in the back was measured at between 9-10 degrees C. Coolers must maintain a temperature of 4 degrees C or less to prevent rapid growth of germs. Foods such as deli meat and open cream sauces were discarded. Other perishable foods that were indicated to have only been in the fridge for 30 min, such as sandwiches and cut fruit, were moved to another cooler that was properly functioning. Have this cooler repaired/adjusted. Do not use it until it can be verified that it can maintain a temperature of 4 degrees C or less. -Temperatures were not being monitored.You must regularly monitor temperatures of coolers, cold holding units, cooking temperatures, hot holding temperatures, etc to prevent temperature abuse and rapid growth of germs. Create temperature logs and ensure temperatures of coolers and hot holding units are regularly measured and recorded (ie - daily). Have a plan in place on what to do if temperatures are out of the required ranges.Additional thermometers were ordered by the manager.
    • 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 back receiving doors had gaps along the bottom. Have weather stripping properly installed at these doors to seal off gaps and prevent entry of pests. Double check the work by looking to ensure there is no visible light shining through.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The handwash sink faucet behind the front counter was not secured and had gaps. Have this repaired/replaced to ensure the faucet is secured to ensure it is properly functional and to prevent water from getting underneath and causing damage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a build up of food underneath the stainless steel cooler and freezer in the back. Have the flooring here thoroughly cleaned to prevent attraction of pests.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Large stainless steel cooler in the back was measured at between 9-10 degrees C. Coolers must maintain a temperature of 4 degrees C or less to prevent rapid growth of germs. Foods such as deli meat and open cream sauces were discarded. Other perishable foods that were indicated to have only been in the fridge for 30 min, such as sandwiches and cut fruit, were moved to another cooler that was properly functioning. Have this cooler repaired/adjusted. Do not use it until it can be verified that it can maintain a temperature of 4 degrees C or less. -Temperatures were not being monitored.You must regularly monitor temperatures of coolers, cold holding units, cooking temperatures, hot holding temperatures, etc to prevent temperature abuse and rapid growth of germs. Create temperature logs and ensure temperatures of coolers and hot holding units are regularly measured and recorded (ie - daily). Have a plan in place on what to do if temperatures are out of the required ranges.Additional thermometers were ordered by the manager.
    • 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 back receiving doors had gaps along the bottom. Have weather stripping properly installed at these doors to seal off gaps and prevent entry of pests. Double check the work by looking to ensure there is no visible light shining through.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The handwash sink faucet behind the front counter was not secured and had gaps. Have this repaired/replaced to ensure the faucet is secured to ensure it is properly functional and to prevent water from getting underneath and causing damage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a build up of food underneath the stainless steel cooler and freezer in the back. Have the flooring here thoroughly cleaned to prevent attraction of pests.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 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?
      • Gravy was noted to be made but not in warmer.Discussed with manager - it was indicated gravy is usually made on non busy days as ready to order. Will update staff to not keep gravy once prepared.On busier days, gravy is kept in warmer once prepared.
    • 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?
      • Door sweep at loading doors in kitchen needed to be replaced.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • General sanitation throughout the kitchen was lacking including:Debris, spilled items and build up of material was noted within the coolers and freezers.Grease and build up noted on cupboards under fry machine.Equipment around the disposable dish storage was noted to be dirty with a build up of debris.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3 compartment sink available with QUAT sanitizer.Test strips available.Procedure for 3 sink dishwashing discussed with staff. Procedure followed was indicated to be: Wash dishes in soapy water and then put into second sink of sanitizer and then rinse.Advised staff of approved 3 sink method and discussed with manager. Please ensure all staff are following the approved 3 sink method and using test strips for sanitizer concentrations. Stickers and information was readily posted at 3 compartment sink.