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Yiannis Taverna

10444 82 Avenue NW Edmonton AB T6E 2A2 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution was measured at 0ppm. Ensure chlorine sanitizing solution is maintained at 100ppm and replaced as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inappropriate thawing and cooling procedures were observed. Thawing of fish a and cooling a pot of soup at room temperature.Ensure food is thawed safely either by keeping food under running cold water OR in a cooler overnight OR in a microwave.Ensure cooling is completed rapidly by portioning food into shallow metal pans or in a ice bath with continuous stirring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the kitchen handwashing sink. Ensure paper towel dispenser is filled. Ensure hand sink is fully equipped at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certification was observed on site.
  3. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • -Valid permit is not displayed to the public. Action required:-Please ensure that your permit is easily visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The facility required additional cleaning especially,-the walk-in cooler shelves -preparation cooler's gaskets present in the main kitchen (food debris accumulation).
  4. Risk Management Inspection

    2 infractions

    • 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?
      • A gap is noted at the receiving door which can be a potential entry point for pests. Ensure that the gap is sealed to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles are observed in the hallway adjacent to the kitchen and in the men's washroom in the basement. Ensure that the indicated ceiling tiles are replaced.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers are observed in the prep coolers in the main kitchen area. Ensure that coolers are equipped with thermometers.
    • 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?
      • A gap is noted at the receiving door which can be a potential entry point for pests. Ensure that the gap is sealed to prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit is not posted where it is visible to the public. Ensure that the food permit is displayed in a location where it is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles are observed in the hallway adjacent to the kitchen and in the men's washroom in the basement. Ensure that the indicated ceiling tiles are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of coffee powder is observed on the interior side of the prep cooler door on the prep cooler in the front bar area. 2. A buildup of what appears to be mold is observed on the metal shelving racks in the walk-in cooler in the basement. 3. A buildup of food debris is observed in the cooler gaskets on the prep coolers in the main kitchen area. 1-3. Ensure that the indicated areas are cleaned and sanitized.