Tutti Frutti Breakfast & Lunch
12845 140 Avenue NW Edmonton AB T6V 1P1 · Food - General
13 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two prep coolers were not functioning properly. Please repair or replace. All coolers must maintain a temperature of 4C or below at all times.Nov 4/25: Ice buildup observed inside the bottom unit of one of the prep coolers. All coolers must maintain a temperature of 4C or below at all times. Please repair or replace the coolers.Feb 20/26: One prep cooler was not in use and had an out of order sign. The prep cooler is in the process of being repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Corrected - Two visibly soiled cleaning cloths were not being soaked in sanitizer solution. Please keep used cleaning cloths soaked in sanitizer solution.Outstanding - The slicer near the dishwashing area was not clean. Please clean the slicer. The operator indicated that the slicer is not being used. Please remove all items not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Water was being obtained from the handwashing sink for pancake preparation. Do not use the handwashing sink to obtain water for food preparation. Obtain potable water from an approved prep sink or another approved source.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Two prep coolers with cheese, deli meat, and fruits were measured at 14-16C using an IR and probe thermometer. Ensure coolers maintain a temperature of 4C or below at all times. The operator was instructed to limit the toppings in the cooler compartments and change toppings every 2 hours. All high-risk leftover toppings must be discarded after 2 hours. Alternatively, toppings may be stored in another cooler until the unit is repaired- Two prep coolers near the cooking area were not equipped with thermometers. Please install thermometers in coolers to verify and monitor temperatures.October 16, 2025:- Thermometers were available in coolers.- Both prep coolers measured >4C using an IR and probe thermometer, which was confirmed by the internal monitoring thermometers. Ensure coolers maintain a temperature of 4C or below at all times. The operator stated that toppings are being replaced every 2 hours.Nov 4/25: Both prep coolers measured around 8C using an IR and probe thermometer, which was confirmed by the internal monitoring thermometers. Ensure coolers maintain a temperature of 4C or below at all times. The operator stated that toppings are being replaced every 2 hours. Please set up a timer or add labels to track when food items need to be discarded until the coolers are repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two prep coolers were not functioning properly. Please repair or replace. All coolers must maintain a temperature of 4C or below at all times.Nov 4/25: Ice buildup observed inside the bottom unit of one of the prep coolers. All coolers must maintain a temperature of 4C or below at all times. Please repair or replace the coolers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The microwave near the cooking area had an unsanitary handle and interior. Please clean and maintain it regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Floor corners in the front area- Green wire shelves near the cooking area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Two visibly soiled cleaning cloths were not being soaked in sanitizer solution. Please keep used cleaning cloths soaked in sanitizer solution.- The slicer near the dishwashing area was not clean. Please clean the slicer. The operator indicated that the slicer is not being used. Please remove all items not in use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff not washing hands before putting on gloves. Please wash and dry hands thoroughly before wearing gloves. A link to proper glove use guidelines will be provided in the closing comments section of this report. The document will also be provided through email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Two prep coolers with cheese, deli meat, and fruits were measured at 14-16C using an IR and probe thermometer. Ensure coolers maintain a temperature of 4C or below at all times. The operator was instructed to limit the toppings in the cooler compartments and change toppings every 2 hours. All high-risk leftover toppings must be discarded after 2 hours. Alternatively, toppings may be stored in another cooler until the unit is repaired- Two prep coolers near the cooking area were not equipped with thermometers. Please install thermometers in coolers to verify and monitor temperatures.October 16, 2025:- Thermometers were available in coolers.- Both prep coolers measured >4C using an IR and probe thermometer, which was confirmed by the internal monitoring thermometers. Ensure coolers maintain a temperature of 4C or below at all times. The operator stated that toppings are being replaced every 2 hours.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The microwave near the cooking area had an unsanitary handle and interior. Please clean and maintain it regularly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two prep coolers were not functioning properly. Please repair or replace. All coolers must maintain a temperature of 4C or below at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Floor corners- Cart with trays near dishwashing area- Green wire shelves near cooking area- Microwave area: Please remove any soiled or greasy paper underneath. Ensure all surfaces are smooth and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Two visibly soiled cleaning cloths were not being soaked in sanitizer solution. Please keep used cleaning cloths soaked in sanitizer solution.- The slicer near the dishwashing area was not clean. Please clean the slicer. The operator indicated that the slicer is not being used. Please remove all items not in use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff not washing hands before putting on gloves. Please wash and dry hands thoroughly before wearing gloves. A link to proper glove use guidelines will be provided in the closing comments section of this report. The document will also be provided through email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Two prep coolers with cheese, deli meat, and fruits were measured at 14-16C using an IR and probe thermometer. Ensure coolers maintain a temperature of 4C or below at all times. The operator was instructed to limit the toppings in the cooler compartments and change toppings every 2 hours. All high-risk leftover toppings must be discarded after 2 hours. Alternatively, toppings may be stored in another cooler until the unit is repaired- Two prep coolers near the cooking area were not equipped with thermometers. Please install thermometers in coolers to verify and monitor temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked bacon slices were being held near the cooking area at 37C. The operator indicated the slices were cooked over two hours ago. Keep hot foods above 60C at all times. Discard high-risk foods held above 4C or more than 2 hours. The operator discarded the bacon.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 50-100 ppm chlorine was detected in the chemical dishwasher. Detergent and chlorine sanitizer pails were empty. Please resupply detergent and chlorine sanitizer. Ensure chlorine sanitizer concentration is at 100 ppm.The operator indicated that detergent and sanitizer will be restocked by tomorrow, September 30, 2025.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were missing at the hand sink near the cooking area. Corrected onsite. The operator obtained paper towels.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A mouse trap was located near the slicer on a countertop near the dishwashing area. The operator indicated that the slicer was not being used. Please remove the mouse trap from this area, as it is not an appropriate location for pest control devices.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two prep coolers were not functioning properly. Please repair or replace. All coolers must maintain a temperature of 4C or below at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:-Floor corners-Cart with trays near dishwashing area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The paper towel dispensers are empty and not working. Please ensure the dispensers are supplied and are in good working to encourage hand hygiene.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Walk-in-cooler is at 5C. -One of the prep coolers in the kitchen is at 7C. All food items were moved to a working cooler. Please ensure all coolers are at or below 4C. Call for service if required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The paper towel dispensers are empty and not working. Please ensure the dispensers are supplied and are in good working to encourage hand hygiene.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dried dirt observed under the handwashing sink in the front. Please clean the indicated area for safe and sanitary operation of the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 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?
- Droppings noted under cushions that can be lifted off from large corner bench located by washrooms and minimal amount in area/s noted in recent monitoring inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- Areas where mouse droppings were observed.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical sanitizer solutions are not being tested on a frequent basis to ensure correct concentrations in spray bottles or buckets.
- 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?
- Minor pest activity noted - mouse droppings noted in back storage area in the following areas:- floor under wire shelf and stainless steel table- lower shelf of stainless steel table- in some plastic storage bins- on some boxes stored on wire shlefRegular cleaning of affected area and other areas evident - activity only isolated to back storage area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop for bulk ice machine was noted stored directly on top of machine.Corrective action: Please store scoop in a bucket or container that can be cleaned and sanitized frequently instead directly on top of the ice machine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottles and buckets had no detectable sanitizer when checked with chemical test strips.Main dispenser in chemical storage closet seems to be in disrepair - please call for servicing immediately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical sanitizer solutions are not being tested on a frequent basis to ensure correct concentrations in spray bottles or buckets.
- 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?
- Minor pest activity noted - mouse droppings noted in back storage area in the following areas:- floor under wire shelf and stainless steel table- lower shelf of stainless steel table- in some plastic storage bins- on some boxes stored on wire shlefRegular cleaning of affected area and other areas evident - activity only isolated to back storage area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop for bulk ice machine was noted stored directly on top of machine.Corrective action: Please store scoop in a bucket or container that can be cleaned and sanitized frequently at all times instead directly on top of the ice machine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- inside microwave - built up food debris noted.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- floors in walk-in cooler under storage shelves- mouse droppings where noted
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical sanitizer solutions are not being tested on a frequent basis to ensure correct concentrations in spray bottles or buckets.
- 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?
- Minor pest activity noted - mouse droppings noted in back storage area in the following areas:- floor under wire shelf and stainless steel table- lower shelf of stainless steel table- in some plastic storage bins- on some boxes stored on wire shlefRegular cleaning of affected area and other areas evident - activity only isolated to back storage area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- inside microwave - built up food debris noted.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- floors in walk-in cooler under storage shelves- mouse droppings where noted
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?