Skip to content
Loading map…

Venta Care Centre - Food

13525 102 Street NW Edmonton AB T5E 4K3 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *The soap dispenser at the HW sink in the 2000 servery was broken - please repair/replace.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Open baking pans with raw egg cracked in them were stored above pans of ready to eat food (cake) with sections exposed / uncovered.- Ensure all foods stored in the coolers are covered, including items stored underneath other food trays
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X The handles of a scoop stored in the bulk dry storage was in the product. This was readjusted / stored with its handle out of the product during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Plated food was stored at ambient temperatures on top of a lid for the steam table in the 1000 servery. This was discarded during the inspection.X Plated food was stored at ambient temperatures in the microwave in the 1000 servery. This was discarded during the inspection.X The refrigerator in the 2700 servery measured ~7-8C. Site advised to discontinue use of this refrigerator until it can maintain a temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The high temperature dishwasher was not reaching adequate sanitizing temperature at the dish level (71c). The curtain for the rinse section of the high temperature dishwasher was not installed properly. This was adjusted during the inspection and a final rinse temperature of at least 71C was reached at the dish level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Underside of the industrial mixer in the harder to reach areas had a buildup of food debris. This was cleaned and sanitized during the inspection.X The area above the nozzles on the juice dispensers are dirty
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the dining room tables in the 2700 dining room have a buildup of food debris on them.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of quat (Ostrosan) sanitizer verified at 100 ppm. Solution remade and verified at 200 ppm. Ensure staff are testing and using color code for confirming concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed scoop in soup bases with handle directly touching product. Scoop removed. Ensure that scoop handles are not touching food and food is protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in unit 2700 servery observed at 6.0 C. Ensure cooler can maintain a temperature of 4.0 C or colder. Thermometer in 2500 unit servery is not accurate. Replace thermometer. Ensure that cold storage units are equipped with a working thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not achieving sanitizing temperature/concentration. Temperature at the plate/dish level verified at 65 C and 0 ppm chlorine. Repair dishwasher immediately. Ensure dishes are manually washed and sanitized or servery dishwasher is used until repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips. Ensure site has chlorine test strips for verifying the concentration of the sanitizer in the dishwasher.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The thermometer in the stand-up cooler in the servery read ~8.6C during lunch service. However, there are several temperature recordings that are above the minimum 4C required on the log sheet. Monitor the temperature of this cooler and discontinue use of this cooler if a temperature of 4C or less cannot be maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The chair used by staff members in the dining area has food stains on it. Clean / remove the chair.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C at the dish level during the visit. The maximum temperature recorded at the dish level was ~62-65C. Site operator advised to switch to manual sanitizing and to switch to single service utensils if necessary.
  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed food item for dessert stored on counter at room temperature. Ensure cold food items are stored in fridge/cooler until required for service. Dessert placed in fridge at time of inspection. Observed food items in 1/8 inserts on top of steamer tray in steam table. Ensure that food items are stored directly inside steam table. Please ensure that hot food items are stored at 60 C or hotter. If hot holding temperature are under 60 C, please ensure that staff are taking corrective action and recording corrective action.