Villa Marguerite Seniors Community Partnership - Kitchen
9810 165 Street NW Edmonton AB T5P 3S7 · Food - General
13 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Some deep cleaning required in hard-to-reach areas (e.g., floors and walls around and underneath equipment).*Please ensure that these areas are cleaned and are added to the routine cleaning schedule (not observed).
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- 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?
- *Water stained noted on two ceiling tiles in the baking storage room. Replace tiles and ensure there is no leak. *Two acoustic ceiling tiles noted in the baking storage room. Acoustic ceiling tiles were not smooth or easy to clean. Replace with smooth and easy to clean ceiling tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Debris found in equipment and utensil storage containers located under the stainless steel prep table across from the fryer. Clean out bins and ensure clean equipment/utensils are properly stored. *Dust accumulation on stand alone black fan located in the dishwashing room. Clean fan and add task to routine cleaning schedule
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed staff beverages in food preparation areas. Ensure that personal staff items including beverages are stored in a designated area and away from food and food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *The finishes of the drawers and shelving unit of the metal storage unit beside the fryer was no longer in good repair, making it hard to clean. Paint chipped off and liner used longer was intact. Refinish unit and ensure equipment and supplies are stored in drawers/shelves that are easy to clean.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff personal items were stored next to cleaning supplies in the chemical room. Please reorganize and ensure there is adequate separation from staff personal items from facility items.*Multiple scoops were found in dry ingredients containers. Handles were contacting dry ingredients. Immediately place scoops/dispensing devices into dishwashing. Ensure one of the following scoop storage practices is followed: utilizing holders located in the bins, store scoops outside in a clean container and place scoops into dishwashing once they are not required.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed staff beverages in food preparation areas. Ensure that personal staff items including beverages are stored in a designated area and away from food and food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *The finishes of the drawers and shelving unit of the metal storage unit beside the fryer was no longer in good repair, making it hard to clean. Paint chipped off and liner used longer was intact. Refinish unit and ensure equipment and supplies are stored in drawers/shelves that are easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Dust accumulation on the fan located in the dairy in walk in cooler. Clean and add to routine *Food debris was found in food storage containers and on top of containers of dry ingredients stored on the blue shelving unit next to the microwave. Clean and reorganize shelving unit.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich cooler verified at 5.4 C ambient temperature and >5.4 C product temperature. Ensure that cold storage units can maintain a temperature of 4.0 C or colder at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed food items in insulated transportation boxes at 42 C. Both hot and cold hot food items observed. Ensure that hot items are not removed from the active hot holding unit until just prior to meal service (keep under active heat control).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap not avaialble at the hand sink in the dishwashing area. Paper towel dispenser empty and on counter. Paper towel installed in dispenser during inspection. Ensure that hand washing sinks are supplied with hot and cold running water, soap and aper towel in adequate dispensers.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed staff beverages in food preparation areas. Ensure that personal staff items including beverages are stored in a designated area and away from food and food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles in the dry storage were observed to be in disrepair ( water damage signs observed).
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed food debris and build up in corners, hard to reach areas, and under or behind equipment. Clean indicated areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich cooler verified at 5.4 C ambient temperature and >5.4 C product temperature. Ensure that cold storage units can maintain a temperature of 4.0 C or colder at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed food items in insulated transportation boxes at 42 C. Both hot and cold hot food items observed. Ensure that hot items are not removed from the active hot holding unit until just prior to meal service (keep under active heat control).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap not avaialble at the hand sink in the dishwashing area. Paper towel dispenser empty and on counter. Paper towel installed in dispenser during inspection. Ensure that hand washing sinks are supplied with hot and cold running water, soap and aper towel in adequate dispensers.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed staff beverages in food preparation areas. Ensure that personal staff items including beverages are stored in a designated area and away from food and food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles in the dry storage were observed to be in disrepair ( water damage signs observed).
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed food debris and build up in corners, hard to reach areas, and under or behind equipment. Clean indicated areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed cleaning cloths on food contact surfaces. Cloths removed during inspection. Ensure that cleaning cloths are stored directly in sanitizing solution when not in immediate use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed raw meat stored over cooked products. Ensure that raw meat products are stored separately from cooked or ready-to-eat products or stored below other products to avoid contamination. Products moved during inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed food items in insulated transportation boxes at 42 C. Both hot and cold hot food items observed. Ensure that hot items are not removed from the active hot holding unit until just prior to meal service (keep under active heat control).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding: Display cooler 7C (temperature measured with a probe thermometer) . Remove food and repair cooler. Ensure cooler can maintain a temperature of 4.0 C or colder at all times. May 6, 2024 - display cooler verified at 12 C with probe thermometer. Ensure that coolers can maintain a temperature of 4.0 C or colder. Remove products from unit and repair or replace.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich cooler verified at 5.4 C ambient temperature and >5.4 C product temperature. Ensure that cold storage units can maintain a temperature of 4.0 C or colder at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap not avaialble at the hand sink in the dishwashing area. Paper towel dispenser empty and on counter. Paper towel installed in dispenser during inspection. Ensure that hand washing sinks are supplied with hot and cold running water, soap and aper towel in adequate dispensers.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed staff beverages in food preparation areas. Ensure that personal staff items including beverages are stored in a designated area and away from food and food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leak observed at pot/soup fill tapLeak observed at dishwasher.Ensure plumbing is maintained in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixture on cookline is cracked/broken and no longer in good repair. Replace and ensure that lights are equipped with shatterproof bulk or cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles in the dry storage were observed to be in disrepair ( water damage signs observed).
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed food debris and build up in corners, hard to reach areas, and under or behind equipment. Clean indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Outstanding: Display cooler 7C (temperature measured with a probe thermometer) . Remove food and repair cooler. Ensure cooler can maintain a temperature of 4.0 C or colder at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles in the dry storage were observed to be in disrepair ( water damage signs observed).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed cleaning cloths stored on countertops and food contact surfaces. Reviewed ensuring that cleaning cloths are stored directly in sanitizing solution when not in immediate use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Display cooler 15 C. Remove food and repair cooler. Ensure cooler can maintain a temperature of 4.0 C or colder at all times. True cooler 7 C. Display cooler 15 C. Remove food and repair cooler. Ensure cooler can maintain a temperature of 4.0 C or colder at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed hot gravy in covered metal inserts on a cart at room temperature.Observed left over/extra hamburger and fish products from lunch at room temperature. No staff in the kitchen. Reviewed temperature requirements for food items including hot food must be kept at 60 C or hotter or cold food at 4.0 C or colder. Food items should be cooled as quickly as possible. Food items should not be stored at room temperature for extended periods of time.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed food containers stored directly on the floor in the storage room. Ensure all food equipment is protected from contamination and stored up off the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up observed inside juice dispenser nozzles, under shelves in dry storage room, inside cupboards, under equipment. Ensure that facility is maintained in clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?