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Villa Caritas - Kitchen

16515 88 Avenue NW Edmonton AB T5R 0A4 · Food - General

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Measuring cup / scoop used for rice was stored with its handle in the product. This was adjusted so that the handle was stored out of the rice during the inspection.X Items not used for food preparation stored with items used in food preparation in the kitchen drawer (pens, pencils, whiteout stored with scoops, spoons, etc.).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Frozen sandwich meat was found thawing at room temperature. Staff indicated this was for use tomorrow and needed to be quickly thawed – reviewed proper methods of thawing with staff during the inspection and was moved into the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The coved wall covering at the base of the wall in the cart washing area is damaged exposing unfinished building materials beneath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is a buildup of ice in the walk-in freezer. Frost noted on the fans, food products, on the floor, etc.- Remove the ice buildup and repair the walk-in freezer accordingly - avoid keeping the doors open as much as possible
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X A scoop with its handle was observed in the bag of bulk skim milk powder stored in the cardboard box it was shipped in.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used / wet wiping cloths were stored on the prep counter. These were moved into the Quat sanitizer bucket during the inspection (200ppm Quat).
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • X The wall above the stainless-steel wall covering in the dish washing area in the 3rd floor servery area has paint peeling. In some sections the drywall paper backing has been torn off exposing the drywall core.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of some of the dining room tables have a build-up of food debris on them.
  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?
      • X The wall above the stainless-steel wall covering in the dish washing area in the 3rd floor servery area has paint peeling. In some sections the drywall paper backing has been torn off exposing the drywall core.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of some of the dining room tables have a build-up of food debris on them.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Sanitizer solution was not made up for wiping cloths. A sanitizer bucket was filled up during the inspection and wiping cloths were stored in the 200 ppm Quat solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • X Staff member in the servery area was observed washing their gloved hands and then removing the gloves and handling dishes. Staff member was instructed to wash their hands and reminded to wash their hands before and after removing gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The walk-in cooler (1328) temperature readings ranged between 5-7C during the inspection, the walk-in cooler may have been on a defrost cycle during the visit. The built in thermometer read 8C, the manual "Cooper" thermometer read ~11-12C. None of the recorded temperatures on the monthly temperature log were recorded at 4C or less since the morning of November 3rd. If temperatures cannot be maintained at 4C or less, discontinue use of this cooler until it is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The wall above the stainless-steel wall covering in the dish washing area in the 3rd floor servery area has paint peeling. In some sections the drywall paper backing has been torn off exposing the drywall core.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the coffee dispenser in the 1st floor servery was dirty. This was cleaned during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of some of the dining room tables have a build-up of food debris on them.