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Wilfred's / Made by Marcus

10429 121 Street NW Edmonton AB T5N 1L2 · Food - General

4 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not checked at this inspection - Dust and dirt were observed on the kitchen ceiling and in hard-to-reach areas such as under prep tables and drying racks. Conduct deep cleaning of all affected areas.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt were observed on the kitchen ceiling and in hard-to-reach areas such as under prep tables and drying racks. Conduct deep cleaning of all affected areas.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small, handleless containers were being used as scoops for handling bulk foods. Provide appropriate utensils with handles to ensure bulk foods are handled in a sanitary manner and protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in the coolers at the service line and point of sale. Provide thermometers to ensure proper temperature monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to monitor sanitizer concentration. Provide appropriate test strips to ensure proper monitoring of sanitizer solutions.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not up to date (last updated April 1, 2023). Ensure pest control records are updated and maintained regularly. However, no signs of pest activity were observed at the facility during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt were observed on the kitchen ceiling and in hard-to-reach areas such as under prep tables and drying racks. Conduct deep cleaning of all affected areas.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent and the maximum hot water temperature was 78C. The jug of detergent was running low. Please monitor. Two compartment sink had detergent and bleach nearby, however, the bleach contained extra chemicals for fiber guard protection. Going forward, please obtain regular bleach only. The jug of detergent for the glasswasher was empty. There was 25ppm iodine at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large spatula was present in the kitchen sink basin. Always keep the basin free from obstruction and accessible at all times. It was corrected during the inspection. A bin can be placed under the sink for collect items that need to be sent for cleaning later, but keep the sink free.The two hand sinks in the dining room had no paper towels nearby. Please ensure there is always soap and paper nearby the hand sinks.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water pressure for the kitchen hand sink faucet was on the low side. Please repair or replace the hand sink.