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XIX Nineteen

104 - 150 Bellerose Drive St. Albert AB T8N 8N8 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The employee washroom door was noted to be open at the time of inspection. Please install a self-closing mechanism on this door. Please keep this door closed at all times. 2. Duct tape was being used to secure a ceiling light on one of the ceiling tiles. Please repair the ceiling light properly. Please do not use duct tape to secure the ceiling light.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The employee washroom door was noted to be open at the time of inspection. Please install a self-closing mechanism on this door. Please keep this door closed at all times. 2. Duct tape was being used to secure a ceiling light on one of the ceiling tiles. Please repair the ceiling light properly. Please do not use duct tape to secure the ceiling light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was noted on the ceiling tiles, large light bulbs and underneath the pop dispenser in the bar area. Please clean the indicated areas and ensure they are maintained in a clean and sanitary manner.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer concentration was 100ppm, wet cleaning clothes were on the counter.Quat sanitizer at 200ppm was prepared and cleaning clothes were stored in the sanitizer.-
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • -No records for pH of sushi rice found at room temperature was available.- pH strip was not available- -No records for sous vide 1. Ensure pH of rice is monitored, recorded and maintained below 4,62. Ensure temperatures required for sous vide preparation is maintained and recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Bowls with no handles were found in bulk food.- Uncovered food buckets were found in the walk-in cooler.Ensure scoops with handles are used, and keep the handles out of the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink by the door was inaccessible.Recycling boxes were removed to make the sink accessible during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on the counter. Please note that all cleaning cloth must be stored in a sanitizing solution at all times. These were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks.Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed between tasks, after smoke and washroom break, after handling garbage, before putting gloves on and after taking them off, between glove change. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items (shop vac, staff jackets, etc.) were stored with food related items in the office area. Food items were also noted to be stored on the floor. Please do not store nonfood related items with food related items. Please designate an area to store nonfood related items located away from food areas. Please ensure that food items are stored at least six inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door was noted to be open. As this door opens directly into the food handling and storage area, please keep this doro closed at all times. Please install a self-closing mechanism.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility. Buildup of dust/debris was underneath and inside the equipment, on ceiling tiles, light bulbs, etc. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on ready-to-eat food items. Please be advised that raw meat must be stored either on the bottom shelf or in a designated area located away from ready-to-eat food items. Please do not store raw meat on top of ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (jacket) and other nonfood related food items (chop vac) were noted to be stored with food related items. Please be advised that all nonfood related items must be stored in a designated area located away from food prep and storage area. Please do not store nonfood related items with food related items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not observed by the server station hand washing sink. Please install a paper towel dispenser and ensure they are fully stocked at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing line of the prep sink was observed to be leaking. Please repair the leaking plumbing line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted on hard-to-reach surfaces of the meat slicer. Please dismantle the meat slicer to achieve proper cleaning and sanitation. A brush must be used to clean/sanitize hard-to-reach surfaces.
  9. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution and test strips were not observed. Please ensure that one of the approved sanitizing solutions is available in the facility at all times. Following are approved sanitizing solutions:- a bleach solution at 100 ppm, - a quaternary ammonium solution at 200 ppm, or, - an Iodine solution at 12.5 to 25 ppm. Please acquire test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The under the counter dishwasher was dispensing chlorine at 10 ppm. 2. The above the counter dishwasher was not in operational state. Please repair both dishwashers and ensure they are dispensing chlorine at 100 ppm.
    • 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. Please acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing soap and a paper towel dispenser were not observed by the server station hand washing sink. Please install a soap dispenser and a paper towel dispenser and ensure they are fully stocked at all times.
  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food items were noted in the chest freezer located by the back door. Please ensure that food items are properly covered prior to storing them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the walk-in-freezer.Please clean the indicated area and ensure it is maintained in a clean and sanitary manner at all times.