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Villa Madina

FC32 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handlers not washing hands or changing gloves in between tasks. Food handler proceeded to handle food wearing the same gloves. A second food handler was observed washing dishes, and proceeded to rinse their hands in the 2 compartment sink without soap. This was corrected during the inspection.Food handlers were educated on the proper usage of gloves and handwashing.*DO THE FOLLOWING1. Wash hands prior to and after each glove useGloves are not a replacement for handwashing and using the same gloves for other tasks and food handling leads to cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff was observed rinsing their hands in the two compartment sink, containing dishes, instead of the dedicated handwash sink. This was corrected during the inspection.Please ensure that handwashing is done in the dedicated sink and not in the 2 compartment sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Door in the middle has several holes in it. Please ensure this is repaired.
    • 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?
      • Permit posted was expired. Please ensure a copy of the new permit is printed and posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage area in the back has debris and dust built up in hard to reach areas. Please ensure this is cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handlers not removing their gloves after handling food and moving between front and back areas and touching door handles. Discussed proper glove use during the inspection.COMPLETE THE FOLLOWING:1. Wearing gloves does not replace handwashing. Gloves must be removed after handling food and moving between stations to prevent contaminating common touch surfaces. 2. Ensure hands are washed before wearing gloves and after removing gloves, and when changing gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Customer eating utensils were stored in different directions. Knives were stored food contact side up.2. Cardboard box was being re-used to store customer eating utensils.COMPLETE THE FOLLOWING:1. Store eating utensils in the same direction to protect the eating side from contamination when reaching for a utensil.2. Do not re-use cardboard for storing utensils, as it is absorbent and not easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters above the grill have burnt debris in the hard-to-reach areas.2. The storage pallets in the walk-in cooler are worn down and chipped. COMPLETE THE FOLLOWING:1. Please thoroughly clean the filters.2. Replace the storage pallets with ones that are smooth, impervious to moisture and easily cleanable.
  4. Demand 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?
      • Cupboard door below front handwash sink was broken. Please repair the door and clean inside of the cupboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas: - Floor of walk-in cooler - Top of dishwasher - Floor behind back prep table - In between equipment and hard to reach spaces.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of raw chicken were found in the back prep area. The surface temperature of the chicken was 10 degrees C and internal temperature was 3 degrees C. The operator put the chicken inside of the cooler during the inspection as required. Please ensure that food items are stored at or below 4 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the dishwasher was empty and not dispensing at the time of the inspection. The operator corrected this and replaced the chlorine. When tested, the dishwasher measured 100 ppm chlorine as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A plastic food container and spatula was found inside of the hand sink. Please remove these items from the hand sink and ensure that the hand sink is easily accessible, and free of dishware or utensils at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant buildup of dirt and dust on the ceiling in the back prep area. Please clean the ceiling to reduce the risk of food contamination during preparation.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the salads in the cold holding unit were measured between 8-12 deg C. These items must be maintained at 4 deg C or less at all times. The staff added ice to the unit to lower the temperatures. Ensure that the temperature of these food items is regularly checked with a probe thermometer.