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Your Spot Barbeque / Little Sprouts Kitchen

5645 Riverbend Road NW Edmonton AB T6H 5K4 · Food - General

12 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Quat test strips were not located at the time of the inspection. Please ensure that the right test strips are available for use at all times.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-- Contaminated wet cleaning clothes was observed on surfaces around the kitchen and the food preparation area. Please ensure that cleaning clothes are placed after use in a sanitizing solution to prevent the growth of pathogens.**-- Food particles were observed on the slicer in the food preparation area. Please ensure that equipment is cleaned and sanitized properly after use before storage.**-- The concentration of the sanitizing solution was measured at 100 ppm quats. Please ensure that the sanitizing solution is maintained at 200ppm for quat solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **--A pack of chicken wings was observed thawing at room temperature. Proper thawing practices were reviewed with the operator, please ensure compliance. **-- Improper cooling of high-risk food (soup) was observed on the kitchen stove. Proper cooling practices were reviewed. please ensure compliance.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Quat test strips were not located at the time of the inspection. Please ensure that the right test strips are available for use at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the clean dish/utensil rack storage next to the mop sink to prevent possible contamination from splashes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member observed drying clean dishware with a reusable cloth towel.- Proper manual washing procedures are to let dishware air dry.
    • 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?
      • Gap noted at the bottom of the back kitchen door.- Doors must have tight seals to prevent the possible entry of pests.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • Gap noted at the bottom of the back door.- Weatherstrip requires repair/replacement.
  9. Risk Management Inspection

    0 infractions

  10. 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?
      • Gap noted at the bottom of the back kitchen door.- Ensure that all doors have tight seals to prevent the possible entry of pests.
  11. Risk Management 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?
      • Gap noted at the bottom of the back kitchen door.- Ensure that all doors have tight seals to prevent the possible entry of pests.
  12. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Nacho chips stored directly in a cardboard box which is visibly soiled with grease.- Store foods in containers/packages that are food grade and that can be properly washed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken pieces tightly covered/wrapped in tin foil prior to the cooling process being completed.- Cool hot foods rapidly and do not cover tightly until a temperature of <4C is achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwash sink was filled with several dirty utensils.- Designated hand wash sinks are to be kept empty at all times and only used for handwashing purposes.
    • 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?
      • Gap noted at the bottom of the back kitchen door.- Ensure that all doors have tight seals to prevent the possible entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape noted on the handles of several tongs.- Remove the tape as it is not a surface that can be properly washed/sanitized.