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Walker Lake Meats and Pizza

1245 Aster Boulevard NW Edmonton AB T6T 1J1 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training is required. One or more trained staff must be onsite at all times and be responsible to oversee food safety.
  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training is required. One or more trained staff must be onsite at all times and be responsible to oversee food safety.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was above 200ppm Chlorine. Staff were not sanitizing surfaces as required.Band saw was not sanitized after use as appropriate. Facility cannot leave heavily soiled band saw to clean only at the end of the night.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not washing their hands as needed.Staff are not washing their hands before, and after putting on gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Three trays of cooked chicken were placed on top of and below raw meat in the walk-in cooler. Produce and ready to eat foods must be stored above and away from raw meats.2. Salad was being packed on prep table that was in direct contact with bandsaw that had raw chicken debris present. This is leading to cross-contamination. Ready to eat foods should not be prepped near bandsaw.3. Bag of raw meat for customer order was placed on stack of pizza box flats.4. A roll of tinfoil was left on the dirty bandsaw where chicken debris was present.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chap/ veg display cooler 8.8C.A large pot of soup was sitting with the lid in the walk-in cooler. Internal temperature was 13.8 Celsius. Staff indicated that super prepared the day before. Rapid cooling methods must be used to ensure that foods are cooled quickly from above 60 to 4 Celsius in under six hours. Inspector advised staff to discard the soup.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water supply to front hand sink was turned off. Long-term repairs required.You only Hansen in the back kitchen was blocked by two prep tables. Staff are not washing their hands as required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training is required. One or more trained staff must be onsite at all times and be responsible to oversee food safety.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The band size not being cleaned after use. Crusted meat was noted on the bandsaw. Please clean immediately after use and as needed.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were leaving used gloves on food handling food contact surfaces. Staff are reusing gloves. Do not reuse gloves. Please ensure that hands are washed before and after applying gloves. Staff are not washing their hands as required in the Food facility. Staff indicated that they are using the washroom to wash hands which is not appropriate. Please ensure that staff are washing their hands at the hand sink in the kitchen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • raw meat is being stored above ready to eat foods and produce in the walk-in cooler. Please ensure that all meat is stored below and away from ready to eat foods.Personal items including drinks are being stored with Food or on food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • plastic cups are being left in sauce containers which is not appropriate as they will contaminate the bulk food.Please clean, bulk food containers.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of cooked meat are being left too long at room temperature. Please store in the cooler to cool.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Band saw is not being sanitized adequately or at an appropriate interval. Staff indicated that it is sanitized only at night, which is not adequate. Band saw should be sanitized before and after use, between products or species and every 2-4 hours while in use. Please train staff and provide written documentation of cleaning procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were not stocked with soap and paper towel. Hand sink was blocked with food and equipment. Staff indicated that they did not use the hand sink and washed their hands in the bathroom, which is not acceptable.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not prepared or in use upon arrival of inspector. Food contact surfaces are not being sanitized between tasks or products. Surfaces must be sanitized with 100 ppm Chlorine or 200 ppm Quat or other approved sanitizer before starting any food preparation, between tasks and as needed. It should not wait until the end of the day. Staff training is required.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Band saw is not being sanitized adequately or at an appropriate interval. Staff indicated that it is sanitized only at night, which is not adequate. Band saw should be sanitized before and after use, between products or species and every 2-4 hours while in use. Please train staff and provide written documentation of cleaning procedures.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not washing their hands properly. Staff indicated that they did not use the hand sink in the kitchen and washed their hands in the bathroom, which is not acceptable. Staff are not washing their hands before and after putting on and taking off gloves, as required. Staff training is required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Paneer was being stored in cardboard boxes previously used to hold raw meats and chicken, which could lead to contamination. 2. Cutting board with pieces of raw chicken hanging off it was being stored on a rack with ready to eat foods, which could lead to contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple cases of basa fish were stored at room temperature. Staff indicated that they were from a shipment earlier in the day. Please prioritize first putting frozen foods in coolers, then refrigerated foods, then dry goods and then non-food items. Do not allow foods to thaw at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were not stocked with soap and paper towel. Hand sink was blocked with food and equipment. Staff indicated that they did not use the hand sink and washed their hands in the bathroom, which is not acceptable.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff did not demonstrate adequate food safety training. Additional training required.