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Veg Delight Pizza Bakery and Restaurant

9142 34A Avenue NW Edmonton AB T6E 5P4 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Wet dirty cleaning cloths were left on counter. Soiled cleaning cloths must be stored in a sanitizing solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Single use metal can wrapped with nutrition paper label was used as scoop and stored in the dry rice storage bin. The metal can had sharp cut edges which is a safety hazard that may break skin barrier and contaminate food item. Also, the paper wrap may degrade in food and tin coating may leach hazardous chemical into food stored in the container. Discard metal can and replace scoop with food grade plastic or stainless-steel scoop and store scoop outside of bulk supply.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-A single spoon was being used to scoop multiple ingredients on the cook line. Reusing one scoop for all ingredients will contaminate other ingredient and could cause food allergies and safety issues. Please use separate scoops for each ingredient or clean and sanitize between uses.**-A plastic scoop with high touch surface (handle) was stored submerged in bulk yogurt container inside the walk-in cooler. Remove and store scoop outside food containers to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Personal belongings including pain relief gel (Voltaren), hand cream, fruit salt (Eno), eyeglasses and a purse were found on food prep area and counter. Remove all personal items from food preparation and storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • **-Chemical (Lysol spray) was stored beside food ingredients on the shelving unit. Store chemical and cleaning products in a designated area separate from food and food contact items.
    • 09. Are chemicals stored and handled in a safe manner?
      • **-Spray bottle containing chemical solution was found at the server area with no label. All chemical containers must be labelled clearly to identify their content and in such a manner to prevent the contamination of food and food area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-Hand washing sink upstairs had no soap and paper towels. A staff member stated they would use bathroom sink to get supplies. Please supply soap and paper towel at all hand washing stations to ensure all food handlers wash their hands at the designated sinks.
    • 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?
      • **-The weather stripping at the entrance door to the staircase was in disrepair showing rodent chew marks and hole that would permit pest entry. Replace damaged weather stripping and seal all openings to prevent pests and vermin entry.
    • 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 posted in a visible area within the restaurant. The owner later emailed a copy of the permit to the public health inspector after the inspection. Please post food handling permit in a visible area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Manufacturer's temporary disposable plastic wrap was still on the mechanical dishwasher and ice machine. Please remove the plastic wrap from all food equipment to ensure that surfaces in a kitchen, for food storage, and for food processing are smooth, cleanable, non-absorbent, durable and in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-One metal strainer in the dishwashing area was broken and in disrepair. Please discard broken strainer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Cooking pots were stored directly on the floor. Store food equipment(pots) on the shelf off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Several pieces of food equipment like microwave, ice machine, conveyor oven, storage cart, and cooler door handles had visible buildup of food residue, grease and grime. Clean and sanitize all food contact and non-food contact surfaces.**-The dough roller had visible buildup of grime and dry dough residue. Clean and sanitize roller after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-The floor beneath the cook line and ice machine had accumulated dirt, grease and debris. Men washroom's floor and handwash sink also requires cleaning. Deep clean the areas and implement a regular cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- wet, used, dirty cleaning cloths were observed mounded on countertops throughout the kitchen and not stored in sanitizing solution when not in use
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- do not leave cooked vegetables stored at room temperature overnight. Cool for 30 minutes MAXIMUM and store in the cooler or freezer when not in use. If still too warm after 30 minutes, the amount is too big - divide into smaller amounts to cool faster.
    • 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 observed: no sanitizing step was practiced by staff. Follow this method: 1. wash with soap and water. 2. rinse with clean water to remove soap. 3. Completely submerge and soak item in sanitizing solution for a least 2 minutes. 3. Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- do not block any designated handsink at any time
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **- unfinished raw wood is not permitted in kitchens (under the mixer). All surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- DO NOT use bowls as scoops. DO NOT leave bowls or scoops with handles allowing the dirty high touch surface to be stored in direct contact with food ingredients.