Woodvale Community League
4540 50 Street NW Edmonton AB T6L 6P6 · Food - General
6 inspections
- Demand Inspection
1 infraction
- 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 available for review. Ensure pest monitoring is completed at least once a month and reports available for review.- The back door of the banquet kitchen had gaps between the door.Ensure the doors are sealed to prevent pest entry.-
- 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?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Woodvale room;- Food box was stored on the floor of the walk -in cooler-Potato was stored on the floor of the food storage area.- Inserts with uncovered ice intended for consumption were stored in the vacuum packed raw meats. Ensure raw food and ready to eat food are stored separately. Ice was discarded during inspection.Ensure food is stored at least 6 inches above the ground.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The hot dog shack on the golf course had no hot water nor running water at the sink. Staff was informed not to handle food until water is restored and handwashing can be completed. Staff was later observed handling food and was again stopped from serving. Water was refilled during inspection. - Hot water was still not available.Ensure hand sink is fully equipped with running hot and cold water at all times. Water jug should be cleaned and maintained in a sanitary manner at all times.Hot dog shack should only be used for assembling food.
- 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 available for review. Ensure pest monitoring is completed at least once a month and reports available for review.- The back door of the banquet kitchen had gaps between the door.Ensure the doors are sealed to prevent pest entry.-
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Banquet Kitchen;The inside of the ice machine was unclean. Ensure ice is discarded, ice machine is turned off, cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Woodvale room;The cabinet where utensils are stored has accumulated debris. Ensure utensils and cabinet are cleaned and sanitized.Clubhouse and Woodvale room;- Ice scoops handles were stored in ice. Ensure ice scoops handles are stored out of the ice.
- 23. Is the facility maintained in a clean and sanitary condition?
- Banquet Kitchen and Woodvale room kitchen; Debris was observed behind the cook lines. Ensure the indicated area is cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
12 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Banquet Kitchen;- Milk past their best before dates were found in the coolers. Milk was removed by the chef during inspection. Ensure First In First out process is utilized.- Food in buckets were stored in each other without covers between them in the walk-in freezer. Chef indicated they were meant for disposal and took the food buckets out. Ensure food is stored safely with a tight lid.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Banquet Kitchen and Woodvale room kitchen; - Wet cleaning clothes were on the counter.- Quat sanitizer in the spray bottle was at inadequate concentration. Ensure quat sanitizer in the Woodvale room kitchen is maintained at 200ppm. Ensure cleaning clothes are stored in sanitizer at all times.-
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Woodvale room;- Food box was stored on the floor of the walk -in cooler-Potato was stored on the floor of the food storage area.- Inserts with uncovered ice intended for consumption were stored in the vacuum packed raw meats. Ensure raw food and ready to eat food are stored separately. Ice was discarded during inspection.Ensure food is stored at least 6 inches above the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Banquet Kitchen;- Frozen were being thawed at room temperature. Meat was moved into the cooler during inspection.Ensure frozen meat is thawed safely in a cooler or under cold running water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Woodvale room kitchen;- Gravy in the hot holding unit was measured at 45C, steam table was 46C. Food was reheated during inspection and the unit was turned up.Ensure hot food is not stored in the steam table until it can maintain temperatures above 60C/140F.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Banquet Kitchen;- Some of the coolers were missing thermometers. Thermometers were provided during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The hot dog shack on the golf course had no hot water nor running water at the sink. Staff was informed not to handle food until water is restored and handwashing can be completed. Staff was later observed handling food and was again stopped from serving. Water was refilled during inspection. - Hot water was still not available.Ensure hand sink is fully equipped with running hot and cold water at all times. Water jug should be cleaned and maintained in a sanitary manner at all times.Hot dog shack should only be used for assembling food.
- 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 available for review. Ensure pest monitoring is completed at least once a month and reports available for review.- The back door of the banquet kitchen had gaps between the door.Ensure the doors are sealed to prevent pest entry.-
- 20. Do food handlers at the facility have adequate food safety training?
- Banquet Kitchen and the hot dog shop;Food safety certification was not observed. Ensure an Alberta food safety course certificate is completed. A link to the Alberta approved food safety certifications can be seen here; https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Woodvale room;The cabinet where utensils are stored has accumulated debris. Ensure utensils and cabinet are cleaned and sanitized.Clubhouse and Woodvale room;- Ice scoops handles were stored in ice. Ensure ice scoops handles are stored out of the ice.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Banquet Kitchen;The inside of the ice machine was unclean. Ensure ice is discarded, ice machine is turned off, cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Banquet Kitchen and Woodvale room kitchen; Debris was observed behind the cook lines. Ensure the indicated area is cleaned.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Outdoor food stall. Power for the hot water tank and water pump was offline.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Outdoor food stall. Power for the hot water tank and water pump was offline. The greywater tank was a small open wide-mouthed container (less than 20L in volume and easy to spill when handled).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?