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Twenty Eight Urban Kitchen

108 - 4807 44 Avenue Stony Plain AB T7Z 1V5 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer concentration was measured at greater than 200 ppm. The operator prepared a fresh solution, which was subsequently measured at 100 ppm. The operator was educated not to use excessive amounts of bleach, as high sanitizer concentrations may result in chemical contamination and pose a health risk.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back cooler was measured at 7.9 °C. The operator adjusted the temperature settings, and the unit was subsequently measured at 4 °C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The front cooler fan was observed with accumulated dust and debris. The operator was instructed to clean the fan thoroughly, as build‑up can recirculate contaminated air within the unit, negatively impact temperature control, and increase the risk of food contamination.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets at the front counter measured 0ppm chlorine. A new sanitizer was prepared immediately measuring 100ppm chlorine. Ensure sanitizers are changed out regularly as the concentration decreases over time.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions were observed to have a mix of bleach and soap. A new sanitizer solution was made upon request with only bleach and water measuring 100ppm chlorine.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • When tested, the chlorine sanitizer registered a residual of 200 ppm chlorine. Ensure sanitizer residual is 100 ppm. Sanitizer was diluted once noted by inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few sauces were being stored at room temperature while manufacturer's instructions were to refrigerate after opening.Sauces were moved to refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fish was being thawed at room temperature. The fish was still frozen and moved to the walk in cooler. Food is only to be thawed the following ways:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Onion infused oil (With whole onions) was being stored at room temperature. The onion oil had just been prepared and was moved to refrigeration.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured 0 ppm chlorine residual. A new sanitizer solution was prepared with a chlorine residual of 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food bins. Use scoops with a handle and store in a way that protects the food from contamination. 2. Used utensils were being stored in room temperature water. Utensils are to be stored in the following ways:- Water with a temperature less than 4 degrees Celsius, - Water with a temperature greater than 60 degrees Celsius, or- In food grade sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four cases of eggs were stored at room temperature. Operator was educated on proper egg storage. All eggs were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upon arrival, food was being thawed at room temperature. Food was moved to the cooler. Food must only be thawed in the following ways:- Under constant running cold water. - In the refrigerator at a temperature less than 4 degrees Celsius. - In the microwave.- As part of the cooking procedure with extra time added to compensate for frozen food.