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Twin Arenas Concession

1979 111 Street NW Edmonton AB T6J 7C6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation noted on the exhaust hood filters.- Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning records available.
  3. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning records available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the 2 compartment dishwash sink is dirty. The exhaust hood filters above the deep fryers is dirty.- Cleaning is required.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning records available.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 10 ppm chlorine detected in the solution that wiping cloths are stored in, needed to be at minimum 100 ppm.- Staff prepared a 100 ppm chlorine sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use disposable gloves are being re-used.- Single use disposable gloves must be discarded upon removal from the staff hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and hot dogs on the grill/stove top were measured at <60C. - High risk perishable foods must be hot held at >60C. The operator was instructed to reheat the gravy and hotdogs to a minimum 74C and then hot hold at >0C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer is available for measuring cooking, reheating, hot holding temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing practices. Staff inform that soap and chlorine are being mixed together. - Proper manual washing procedures are: Wash with soapy water-> Rinse-> Immerse in the 100 ppm chlorine solution -> Air Dry
    • 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 monitoring is not being conducted, no documentation available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was not available.- Locate and post the Permit where the public can easily view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning records available.