Village at Westmount 64415
13317 115 Avenue NW Edmonton AB T5M 4B7 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Disposable coffee cups were sitting in dry food products (used as scoops).*Ensure that suitable scoops are used for dry food products.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One large strainer was in disrepair - it was discarded during the inspection.*Ensure that all utensils and equipment are in good repair.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- D10 Quat sanitizer verified at <200 ppm in bucket and from dispenser. Dispenser adjusted during inspection and confirmed at 200ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Observed two containers of stride floor cleaner on shelf next to food items. Reviewed ensuring chemicals are stored away from food and food equipment/supplies. Chemicals moved to bottom shelf during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed debris build up on the cover of the fans in the walk-in cooler. Clean. Observed grease and debris build up on the ventilation canopy and filters. Clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Disposable cup used as a scoop was stored in the product container. The cup was discarded during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- X Noted staff members switch tasks and go from area to area without changing their gloves and washing their hands. Please review proper glove usage with staff.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X One of the shelves in the dry storage area has personal items stored with items used in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The area underneath the juice dispenser above the nozzles has a buildup on it to be cleaned regularly. X The underside of several handles for cooler doors and drawers had a buildup of food debris on it. These were deep cleaned during the inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Quat sanitizer in a newly filled bucket measured <200 ppm. This was re-dispensed during the inspection at 200 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- X Noted staff members switch tasks and go from area to area without changing their gloves and washing their hands. Please review proper glove usage with staff.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X One of the shelves in the dry storage area has personal items stored with items used in the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C at the dish level during the visit. The maximum temperature recorded at the dish level was ~66-68C. Staff advised to switch to manual sanitizing and to switch to single service utensils if they cannot keep up with manually sanitizing dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The paper towel dispenser at the hand washing sink near the entrance to the kitchen was empty. A roll of paper towel was brought out to be used while waiting for the proper paper towels to arrive on site.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The area underneath the juice dispenser above the nozzles has a buildup on it to be cleaned regularly. X The underside of several handles for cooler doors and drawers had a buildup of food debris on it. These were deep cleaned during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Can opener had dried on food debris on the blade. This was cleaned and sanitized during the inspection.X The underside of the mixer had food debris left over on it. This was deep cleaned during the inspection.X The underside of the drink dispensers above the nozzles in the servery area had a buildup of syrup on them. These were cleaned during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?