Villa Marguerite Seniors Community Partnership - Supportive Living Facility Serveries
9810 165 Street NW Edmonton AB T5P 3S7 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Main floor dining area: Single use take out paper cups were being used to scoop dry ingredients(e.g. salt and pepper). This practice must be discontinued. Ensure proper scoops are used to handle dry ingredients to prevent contamination of bulk ingredients. Single use items should not reused. Remove cups and replace with appropriate scoops. Review this requirement with all staff.*Opened food products were found in the freezer (e.g. frozen desserts). Please ensure when saving left over foods items, best practice is to ensure food item is not stored in the danger zone(4-60C), covered, dated, and labeled with resident name if being saved for a specific resident. Discard opened items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- West wing lower level dining area:*Thermometer in the cooler was nonfunctional. Reading was over 60C. Please replace.*Cooler temperature was measured with PHI probe thermometer to be over 19C. Two yogurts were probed and the internal temperatures measured was both 16C. Please repair or replace the cooler. Ensure all perishable foods can be maintained at 4C or lower. *Please discard all perishable food products(e.g. milk products, cheese, yogurt, open sauces etc). Perishable food products were discarded. *Relocate sandwiches from lunch to a functional cooler that is able to maintain food products at 4C or lower.
- 23. Is the facility maintained in a clean and sanitary condition?
- Main floor dining area:*Food splashes noted in the microwave. Please clean and sanitize the microwave *The underside multiple dining room tables were visibly soiled with dried on food debris. Clean and sanitize tables. Ensure all parts of the tables are included in routine cleaning and sanitizing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Dry ingredients were stored in plastic beverage pitches with plastic wrap as a cover. Please store dry ingredient in proper containers with a tight-fitting lid. Change practice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *A plate of left over foods was found at room temperature. Plate of food was sitting on top of the hot holding table. Table was turned off. Discussed if staff want to save foods for resident it needs to be kept out of the danger zone 4C-60C. Food should be placed in a cooler and reheated when needed to74C or placed in hot holding at 60C or higher. Discard and review with all staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Thermometer missing for both coolers (cooler by 2 compartment sink and snack cooler). Ensure thermometer is available to monitor cooler temperatures.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- *Build up of debris found in utensil and equipment drawer and coffee and tea storage drawer. Clean drawers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizers verified at 25 ppm quat (Paris). Ensure that serveries are supplied with food grade sanitizer for food contact surfaces that is 200 ppm (quat or 100 ppm chlorine).
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed build up in serveries including fronts of cupboards, inside drawers & cabinets, inside fridges, & high touch surfaces. Clean. Ensure facility has a cleaning schedule and is following and documenting actions completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizers verified at 25 ppm quat (Paris). Ensure that serveries are supplied with food grade sanitizer for food contact surfaces that is 200 ppm (quat or 100 ppm chlorine).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge in 3rd floor memory care servery verified at 5.3 C. Repair or replace cooler/fridge. Ensure fridge can maintain a temperature of 4.0 C or colder at all times. Thermometer could not be located in 3rd floor servery fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Paris Servery: Observed milk, juice, dessert (cut fruit), and sandwiches at room temperature. Milk verified at 10 C with calibrated probe thermometer.Milk discarded during inspection (4x4L, 4x2L). Sandwiches observed on quick cool/rolling rack at room temperature. Inspection occurred at >45 minutes prior to meal time. Ensure that food items are stored at 4.0 C or colder. Food items and beverages should not be removed from the cooler until meal service.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed build up in serveries including fronts of cupboards, inside drawers & cabinets, inside fridges, & high touch surfaces. Clean. Ensure facility has a cleaning schedule and is following and documenting actions completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding from a previous inspection: The underside of the tables and some of the chairs had visible food debris on them requiring a deep clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing from third floor servery fridge
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X There was no hot water at the NY Place Safe Living servery hand washing sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The underside of the tables and some of the chairs had visible food debris on them requiring a deep clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?