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Volunteer Kitchen

Edmonton AB T6E 1Z8 · Food - Special Event

5 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available for food contact surfaces. This was made during inspection.Ensure sanitizer is always available when you are in operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal item (backpack) was on a food prep surface. Cut vegetables were right beside the backpack. Store personal items away from food/ food prep surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding - No probe thermometer available.Ensure a probe thermometer is available and staff are using it to check internal food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed with a large water bottle in front of it.Ensure the hand sink is always accessible. Do not store anything in front of or inside of it.
  5. Demand Inspection

    6 infractions

    • 01. Is the special event vendor in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Food prepartion began without approval for a temporary food handling permit.Discussed that no open food handling is permitted until approval given. A temporary food handling permit was given at this inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Bleach sanitizer was >>200ppm Chlorine.- There were no chlorine test strips available. Ensure santiizer is at 100-200 ppm Chlorine, if using bleach. Ensure test strips are available to test santiizer solution, including sanitizer solution for dishwashing. Solution was remade during inspection. Chlorine test strips were retrieved from the Fringe Cafe.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle not labelled.Ensure all chemical containers are labelled with its contents. Labelled during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler by the hand sink was at 9C ambient. There was some rice cooling in the fridge which may have made the cooler warmer.Discussed that all coolers must be at 4C or less. Cooling should be done in the walk-in cooler. Asked that all items be removed to the walk-in cooler until the fridge is at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available.Ensure a probe thermometer is available and staff are using it to check internal food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink.Ensure hand sinks are always stocked with soap and paper towel. Paper towel placed at the hand sink during inspection.