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Tutti Frutti Breakfast & Lunch

12020 22 Avenue SW Edmonton AB T6W 0C7 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. 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?
      • A piece of wood being used as a brace to holdup the shelf above the prep coolers is covered in tape.- This is not a surface that can be properly cleaned.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solutions were readily available in the food handling areas.- Staff prepared 200 ppm quat sanitizer solutions for the storage of wiping cloths in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Stacking of food containers (diced meats/fruits) in the top compartment of the preparation coolers. Foods in these containers were measured at 9-11C.Discontinue this practice. Foods relocated to the lower cooler compartment.2, A container of cooked bacon stored on the shelf above the grill was measured at 41C. No heat source here. Bacon stored on the grill top.- High risk foods must be stored at less than 4C or greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature was measured at 66C at the plate, needs to be at minimum 71C at the plate. - Manually sanitize all dishware until the rinse cycle temperature is measured at a minimum 82C (71C at the plate). Staff called the dishwasher technician for service.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are not available for testing the sanitizer strength.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of wood being used as a brace to holdup the shelf above the prep coolers is covered in tape.- This is not a surface that can be properly cleaned.
  4. 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?
      • A piece of wood being used as a brace to holdup the shelf above the prep coolers is covered in tape.- This is not a surface that can be properly cleaned.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The countertop slicer is not being dismantled when staff are conducting the cleaning of this machine.- Proper cleaning procedures reviewed with the operator.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm quats sanitizer detected in the solutions that wiping cloths are stored in, needs to be at minimum 200 ppm.- The concentrated sanitizer container hooked up to the automatic dispenser was found to have been diluted and only measuring 100 ppm quats. Staff switched to a 100 ppm chlorine solution until a new supply of Quats sanitizer is obtained.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A plate with a half eaten piece of garlic bread was noted on the cookline.- Staff are not to eat while on duty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff are not checking to ensure that a minimum of 74C/165F is achieved when high risk foods are being reheated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not reaching the minimum required rinse temperature. A plate temperature of 64C was measured, needs to be at minimum 71C. - Operator called the dishwasher technician for service. Operator will manually sanitize all dishware until the dishwasher is working properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of wood being used as a brace to holdup the shelf above the prep coolers is covered in tape.- This is not a surface that can be properly cleaned.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters/food contact surfaces and no readily available sanitizer solution was present in the food handling areas.- Ensure sanitizer solutions are present in all food handling areas and immerse the wiping cloths in the solution after each use. Corrected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of uncooked pasta and rice observed on the back area storage shelf.- Ensure all foods in storage are properly protected from contamination.