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Watts Cookin II

2587 Aurum Road NE Edmonton AB T6S 1G9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a spray bottle was measured to at 0ppm. The Quat sanitizer bottle connected to the dispenser appeared to be empty. 100ppm chlorine sanitizer solution was prepared by the staff during inspection with the help of the PHI. Some chlorine test strips were provided to the facility staff during inspection and education provided on how to prepare 100ppm chlorine sanitizer solution. Ensure an approved sanitizer is always available for use at the facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single use disposable scoops were being used to portion food items in dry storage bins. The staff removed the scoops during inspection.Ensure proper scoops with handles are used to portion food items to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed at the time of inspection. Obtain chlorine test strips for use before your Quat sanitizer supply arrives.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Again observed misuse of the large hot holding unit.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper cooling of cooked chicken.-The cooked chicken needs to be spread out more to facilitate FASTER cooling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the entry door is stocked with liquid sanitizer and not liquid hand SOAP.The hand sink by the mechanical dishwasher requires a proper paper towel dispenser. A paper towel dispenser that also does not leave the paper towel dirty.