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Vienna Bakery

10207 63 Avenue NW Edmonton AB T6H 5T3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed several spray bottles with clear liquid inside. None of the bottles were labeled. Operator indicated that the liquid inside the spray bottles is water.Correction: -Education provided on importance of labelling spray bottles, especially cleaners, sanitizers, and similar products.-Informed operator to label the spray bottles during the inspection.-Ensure that spray bottles are labeled to identify the contents inside.
    • 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 records were not available for review.Correction:-Ensure that pest control records are maintained and available for review.
    • 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?
      • Expired food handling permit was displayed.Correction:-Ensure that the most recent food handling permit is displayed to the public.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one individual that has care and control of the facility (such as an owner, manager, supervisor) is required to have an Alberta approved food safety certificate. If there are more than 6 food handlers onsite at any given time, an individual with the course completed must be onsite at the facility.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using a surface disinfectant that requires a potable water rinse which is not permitted in a food facility. Discussed using 200 ppm QUATs since the facility already has this sanitizer onsite for dishwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items (bread) in the back kitchen and in the walk-in cooler must be stored at least 6" off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left display cooler was measuring at 11-14C. Perishable food items were moved into a working cooler. Discussed using this cooler for low risk food items only, or repairing it if they want to store perishable items in this cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler on the right requires an internal thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are required to ensure surface sanitizer and dishwashing sanitizer are measuring at 200 ppm QUATs.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one individual that has care and control of the facility (such as an owner, manager, supervisor) is required to have an Alberta approved food safety certificate. If there are more than 6 food handlers onsite at any given time, an individual with the course completed must be onsite at the facility.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water faucet for the handwashing sink in the bakery is in disrepair. Owner indicated they are replacing this sink with a stainless steel sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for the following:-racks holding bread (build up of grime and dust)-bulk dry food bins need to be cleaned more frequently
  8. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple unlabeled spray bottles - corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler in the front (left) was measuring at 15-17C. High risk items were moved into the cooler next to it. Ensure the cooler is maintaining temps at below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the front retail area ran out of batteries and was not dispensing paper towel - corrected.
    • 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?
      • Rear kitchen door and commercial overhead door weren't fully closed, providing an entry point for pests into the facility. Keep doors fully closed - corrected onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water faucet for the handwashing sink in the bakery is in disrepair. Owner indicated they are replacing this sink with a stainless steel sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for the following:-racks holding bread (build up of grime and dust)-bulk dry food bins need to be cleaned more frequently