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Youville Home - Food

9A Street Vital Avenue St. Albert AB T8N 1K1 · Food - General

11 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Unit 4 - Dirty scoop was stored in a container of thickener with its handle in the product. This was removed, cleaned and sanitized during the inspection.X Unit 1 S - Dirty scoop was stored in a container of thickener with its handle in the product. This was removed during the inspection to be cleaned and sanitized.X Unit 2 S - Disposable spoon was stored in the thickener container with its handle in the product. This was discarded during the inspection.X Main K - Scoop with its handle was observed in the thickener. This was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Unit 4 - The resident refrigerator measured ~5-6C during the inspection. The temperature logs also indicated similar temperatures when reviewed. Ensure the temperature of this mini fridge can be maintained at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X Unit 1 L - The faucet for the hand washing sink does not work.X Unit 2 L - Paper towel dispenser at the hand washing sink was empty.X Unit 2 S - The soap dispenser at the hand washing sink was empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Probe thermometers in multiple servery spaces were stored with other items not associated with food service (flashlights, pens, highlighters, etc.). Please ensure probe thermometers are stored appropriately to prevent them from becoming dirty during storage.X Lids for dry storage containers in some of the servery areas were broken (ie. unit 4/5).X Unit 5 - The handles on the drawers have food buildup on them.X Unit 5 - The microwave has food splatter built up inside. X Unit 5 - The underside of the coffee dispenser has splatter all over above the nozzles.X Unit 1 L - The underside of the juice dispenser above the nozzles has a buildup of syrup and dust on it.X Unit 2 East - the inside of the microwave has egg splattered all over the inside of it.X Unit 2 L - Care staff stool seat cushion is torn and uncleanable.X Main K - Scoop in the flour container had a buildup of the product on the handle. This was removed to be cleaned during the inspection.X Main K - Can opener and holster are dirty.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food items stacked between trays, with base of trays direct overtop of open food (e.g. cups of juice, water, milk and bowls of fruit). Ensure there is a barrier in place between the bottom of trays and food items to protect from contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Cooler at the sandwich station had many items stacked on top of each cooler, causing inadequate air flow, temperature measured was 8C. Reorganize cooler to allow for better air flow and ensure cooler temperature is at 4C or lower. Corrected on site: cooler reorganized and temperature of cooler decreased to 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Tasting spoons stored in a prep table drawer were improperly stored. Invert utensils to have the handles all in one direction to prevent contamination of the food end.*Food debris found in clean equipment and utensil storage containers stored under a back area prep table. Place storage containers into dishwashing and add task to routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and dust found on ceiling tiles, ceiling vents and light fixtures throughout the kitchen. Clean areas and add task to routine cleaning schedule.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The mini fridge on 2-North measured ~8C, temperature logs nearby indicated this cooler has not been at the minimum 4C or less for most of the month. Immediately discontinue the use of this mini fridge until the temperature can be maintained at 4C or less.X The mini fridges in 1-North and 2-East are missing thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel dispenser in the Unit 4 servery was empty with a roll of paper towel nearby. The roll of paper towel was installed into the dispenser during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X There is an uncleanable cardboard cover on one of the vents in the main kitchen prep area. Please replace this with an appropriate covering that is durable, nonabsorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The fan covers in the walk-in coolers have a buildup of dust on them.X The freezer portion of the mini fridge in the Unit 5 servery area is dirty. Something spilled and froze in the freezer section.X The probe thermometers used for measuring food temperatures in the serveries are stored in stationary containers with other nonfood related items including pens, and scrap paper. Please store the probe thermometers in a manner that prevents contamination, especially of the parts that come into direct contact with food.X Single use disposable spoons were stored in one of the containers used to hold stationary in the servery areas. These were discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The walls and ceiling in the main kitchen prep area near the vents have a buildup of dust on them.X The ceiling around the vent in the dishwashing area has a buildup of dust on itX The area between the stand-up cooler and cupboard in the 2nd floor large servery has a buildup of garbage and debris in it.X There is a buildup of dirt and debris on the edges of the floor in the small Unit 2 servery under the counter / path between the servery and the dining space.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is heavy dust buildup on the ceiling and ventilation canopy.X There is ice buildup in the walk-in freezer on the ceiling and floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the dining room table in Unit 5 near the window has a heavy buildup of food debris on it.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The sanitizer buckets in some of the servery areas were empty or had no sanitizer residual at all. These were filled with 200 ppm Quat during the inspection. X Used / dirty cleaning cloths were stored on the tabletop in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Several scoops for the dry goods were stored improperly with the handles touching the food products. These were stored with the handle out of the product during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • X Sanitizer was stored in a container labeled for detergent in the servery and a sanitizer bucket in the main kitchen contained detergent / other chemical used for cleaning. Ensure chemical containers are properly labeled and contain the appropriate chemical
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The 3rd steam table basin from the left on the Unit 4 servery does not maintain heat even when turned on to the highest setting. The water temperature barely reached a temperature of ~58-60C while the other 3 basins reached temperatures of 70-75C+ on the same setting. Food temperatures of the products stored in this basin were ~50-55C. Instructed operator to discontinue using this basin until it has been repaired. X A container of steamed vegetables was stored on top of the lid over one of the steam table basins. This was moved into the steam table basin during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel dispenser at the hand washing station closest to the baking area was empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The ice machine chutes in the servery areas are dirty. X The industrial can opener and holster have a build up of food debris on them.X The small and industrial mixers have a build up of food debris on them. Ensure these are cleaned after use to prevent food splatter from caking on.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the dining tables in the memory care dining areas are dirty.