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University of Alberta Hospital - Patient Food Services - Production Kitchen

8440 112 Street: WMC 1H1.42 NW Edmonton AB T6G 2B7 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Used wiping cloths were left on the counters on the tray assembly line; on various carts; by the sink in the bulk prep area; and by the sink in the formula room. Used cloths must be immersed in sanitizer solution to prevent rapid germ growth or they must be used once and immediately placed in a hamper and not re-used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -There were some foods, such as a tube of pasta puree, thawing in still water placed next to the sink in the bulk prep area. Remind staff that frozen foods must be thawed under cold running water, taken out from the freezer earlier and placed in a cooler to thaw or be thawed quickly as part of the cooking process. This will prevent rapid growth of germs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Then paper towel dispenser in the tray assembly line room by the door was empty. Ensure paper towel is provided at the handwash sink to allow for proper handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The shelf with Enternal nutrition feeding automatic substitution packets by the dry storage room entrance had a bag full discarded packaging hanging on it. Do not store items meant to be discarded such a packaging or garbage next to food items to prevent potential contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -One of the Alladin coolers plugged into the ceiling next to the tray assembly line had a chipped door gasket and was not providing a proper seal. Have this replaced to ensure proper temperatures are being maintained.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle at the sandwich station labeled "D10 sanitizer" tested at 0 ppm. Staff must ensure that all spray bottles labeled "D10" test ≥200 ppm for quat.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle being used as a sanitizer at the sandwich station tested 50ppm quat. Please ensure staff are regularly replacing the sanitizer spray bottles to maintain a concentration of ≥200 ppm quat at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please place thermometers inside all coolers and freezers, and ensure the manual logs are being consistently updated.