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Wayback Burgers

10614 Ellerslie Road SW Edmonton AB T6W 0C3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer solution at the kitchen prep table was observed at 0 ppm. The operator was instructed to replace the solution with a freshly prepared one with 200 ppm concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty clothes were observed on various counter prep tables. The operator was instructed to store the clothes in sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cell phones were observed on counter prep tables and on food container at prep table. Operator was advised to store cell phones separately from food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the preparation cooler was observed at 8.4°C. A review of temperature records revealed that readings had not been recorded from last 3 days. Potentially high-risk temperature-time abuse food items were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator stated that the food preparation sink was being used to wash cutting boards instead of the designated three-compartment sink. The operator was instructed to wash and sanitize cutting boards only in the three-compartment sink to ensure proper cleaning and prevent cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were observed in the front area hand wash sink. The operator was instructed to restock the supplies to ensure proper hand hygiene practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Green cutting board with black spots was observed, indicating accumulation of debris. The operator was instructed to replace it with a new one.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solutions readily available in the food handling areas.- Staff prepared 200 ppm QUATS sanitizer solutions with wiping cloths immersed in the solutions in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A 5 pound block of cheese was noted on the back storage unit. External temperature measured at 7C.- High risk foods must be stored at less than 4C or greater than 60C. Food was relocated to the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and chili in the hot holding unit were measured at 29C, needs to be at greater than 60C/140F.- High risk foods being hot held must be held at greater than 60C/140F. The temperature setting on the unit was not turned up high enough. - Temperature setting was increased on this unit and the foods were re-heated to 74C/165F before being placed back into the hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff on duty were not aware of the minimum 74C/165F reheating temperatures required for previously cooked high risk foods.- Operator to review with all staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Wet stacking of clean food inserts, milkshake container noted.- Allow dishwasher , utensils to completely air dry before stacking them for storage.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions