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Tutti Frutti Breakfast & Lunch

11304 104 Avenue NW Edmonton AB T5K 2W9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher measured at 0ppm. Ensure it is repaired as soon as possible and revert to manual dishwashing and sanitization in the meantime.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use disposable bowls used as scoops in the rice container. Ensure proper scoops with handles are used to prevent contamination of bulk source.
  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water was not available when the tap was turned off - it was turned off underneath the sink. The owner also said the hand sink is used for other purposes besides handwashing.Ensure hand sinks are always equipped with hot and cold running water. Do not turn the hot water off if there’s an issue, please get it repaired. Only use the hand sink for hand washing, not for any other activities.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Caramel sauce that was labelled to be stored in the refrigerator was seen sitting on the shelf at room temperature. Please follow manufacturer's instructions for proper storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher had a chlorine reading of 0ppm. It was discussed with operator to perform manual sanitizing in the interim. Repair or replace the mechanical dishwasher to ensure it reaches 100ppm.Sprayer wand at the dishwashing area was leaking. Operator indicated that it was not in use. If no longer in use, please properly remove. However, ensure there is adequate hot and cold water available for each basin.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was sitting on top of the toilet. The operator was advised to protect the handwashing supplies from contamination.
    • 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?
      • 1) Approx 4 German cockroaches were observed on a sticky pad beside the dry storage area2) The exterior side double door had a gap at the middle, please ensure gap is closed off to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted on the meat slicer.
  5. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was accumulation of debris in hard to clean areas of the meat slicer.The operator was advised to clean and sanitize hard to clean areas of the meat slicer according to the manufacturer's instructions.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer obtained from the dispenser was measured at 0ppm.The operator was asked to prepare a fresh Quats solution that measured 200ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Re-use of single-use towel kept on the basin of the handwashing sink in the staff washroom was noted.The operator disposed of the single-use towel.
    • 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?
      • The leftover hollandaise sauce was reported to be re-heated and mixed with the freshly made hollandaise sauce daily. The operator was asked not to mix leftover food with the freshly made food. The leftover food can be used up first but never to be mixed with the freshly made food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A drip pan in the walk-in-cooler was in close proximity to the food.The owner was asked to relocate the food items to prevent cross contamination. Food cannot be stored beside or below the drip pan.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bottle of pancake syrup and a bottle of mustard sauce, which were labelled to be refrigerated after opening, were kept at room temperature. Operator relocated the items to the walk in cooler. Ensure all labels are followed for proper storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler across the cooking area was missing a thermometer.Ensure all coolers are equipped with a thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the Hollandaise sauce in a hot holding was measured to be at 58 degrees C.The owner was advised to cover the sauce with a lid to maintain the temperature above 60 degrees C and to also protect the sauce from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Paper towel holder (with paper towels) and hand soap were sitting on top of the toilet.-Toilet paper was noted to be sitting on the handwashing sink.The operator was advised to protect the handwashing supplies from contamination.
    • 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?
      • 1) Approx 9 German cockroaches were observed on 2 sticky pads below the dishwasher. 2) A gap in the double side doors of the back entrance (by public washrooms) was observed. This could lead to the entry of pests in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor drain by the dishwasher was open with no cover. It was full of debris and pieces of garbage.The owner was asked to clean the drain and to put a cover on it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tile above the dishwasher was noted to be lifted.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • February 1, 2024: Ceiling tile was noted to be placed above the dishwasher area but portion above the walk-in cooler still did not have any ceiling tiles in place. January 25, 2024: Ceiling tiles were missing above dishwasher area and above a portion of the walk-in cooler.Ensure ceiling is smooth, easily cleanable and non absorbent. Ensure ceiling tiles are in place.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple damp and dirty cloths were noted on food prep surfaces. They were placed in the sanitizer upon request. Ensure cloths are stored in the approved sanitizer when not being used.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff about to prepare food without doing any handwashing after doing other tasks. Staff washed hands upon request. Ensure handwashing is done often, including between tasks, when hands are visibly soiled, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked onions, mushrooms and bacon were sitting at room temperature without any form of temperature control. They were put in the a fridge at 4C or less or reheated. - Prep cooler measured 12C ambient and internal food temperatures. All foods were moved to another cooler. Ensure high risk foods are maintained at 60C or warmer, or 4C or cooler. Do not store on the counter top or on the rack above the grill. Coolers must be at 4C or less if storing high risk foods. Do not use the prep cooler until it is maintaining the correct temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - There was no soap or paper towel at the staff bathroom hand sink. This was stocked during the inspection. - Hand sink in the front area was being used to fille water. Owner to discuss with staff about hand sink usage. Ensure all hand sinks are stocked with soap and paper towel in suitable dispensers for proper handwashing. Hand sinks are only for handwashing and cannot be used for any other activities.
    • 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 reports are not detailed. The report mentioned cockroach activity but there was no indication of where the cockroach activity was on the report or what the interventions were.Ensure the pest control report is detailed. Send me an updated report indicating where the activity was found and what interventions are being done.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hot water tap at the sink on the prep line was difficult to turn.Ensure the taps are easy to use and are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing above dishwasher area and above a portion of the walk-in cooler.Ensure ceiling is smooth, easily cleanable and non absorbent. Ensure ceiling tiles are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler is not maintaining 4C or less.Ensure the prep cooler is functioning properly. Do not use it to store high risk foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white cutting boards on the prep cooler are discolored and have grooves/ lines.Ensure the cutting boards are smooth, easily cleanable and non absorbent.