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University of Alberta Hospital - Trendz Market

8440 112 Street NW Edmonton AB T6G 2B7 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Corrections made:-Received a temperature log created for the vegetable display/ramen ingredients/pasta displays. Previous observations:-Cut vegetables in the vegetable display in the Market were stored on ice but not refrigerated. You must have a written record, such as a log or labels indicating the time that each perishable food item in this display has been placed out and they must be used within 2 hours or placed back in a refrigerator. Having a written record ensures that staff are able to keep track of the time the food has been in this unit for and prevents potential temperature abuse.-In the main kitchen grab and go prep area, the refrigerator in the corner was measured at around 9 degrees C. Move all perishable foods from this refrigerator to another unit. Do not use this unit until it can be verified it is able to maintain a temperature of 4 degrees C or less.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Cut vegetables in the vegetable display in the Market were stored on ice but not refrigerated. You must have a written record, such as a log or labels indicating the time that each perishable food item in this display has been placed out and they must be used within 2 hours or placed back in a refrigerator. Having a written record ensures that staff are able to keep track of the time the food has been in this unit for and prevents potential temperature abuse.-In the main kitchen grab and go prep area, the refrigerator in the corner was measured at around 9 degrees C. Move all perishable foods from this refrigerator to another unit. Do not use this unit until it can be verified it is able to maintain a temperature of 4 degrees C or less.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The handwash sink at the sandwich are of the Market did not have hot or warm water at the time of inspection. It was indicated that several sinks take at least half an hour before hot water is available. Ensure that warm/hot water is available for all handwash sinks to allow for comfortable handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The exhaust canopy above the Alto Shaam in the hot prep kitchen had a build up of grease. Have this thoroughly cleaned to maintain proper function and prevent attraction of pests.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler containing sandwiches and salads tested 9C. Thermometer was not present inside the cooler. Coolers are to be tested more frequently during the day, to ensure they are being held at or below 4C.