Touchmark At Wedgewood - Food

X Quat sanitizer solutions buckets / spray bottles are missing from some of the HSN serveries. Ensure food safe sanitizer is available for use in the food preparation area., , X Bistro – Used wiping cloths are being reused with the quat sanitizer spray bottle. This was removed from use during the inspection. Use new / clean wiping cloths or paper towel when using quat sanitizer from a spray bottle. , , X Bistro - Quat sanitizer measured ~800-1000ppm. This was diluted during the inspection to 200ppm quat, , X Quat sanitizer concentration in the Saphire and Emerald servery spaces was too high measuring 1000ppm+, , - Ensure an approved sanitizer solution of the appropriate strength (ie ~200-400ppm quat) is available for use in all food preparation areas. , - New wiping cloths to be used when using in conjunction with sanitizer spray bottles or stored in the sanitizer solution when reusing cloths with sanitizer buckets.

X HSN 1 west – refrigerator temperature measured ~7-9C (46-48F). Advised staff to monitor the temperature and discontinue using this refrigerator unless it can be maintained at 4C(40F) or less., , X A large container of coffee creamers near the front desk across from the bistro was stored on top of another container of ice with an air gap between the bottom of the top container and ice., , X Emerald – Plates of breakfast foods (eggs, toast bacon) were found stored in the oven at room temperature at 1:15pm. These were discarded at the time of the inspection., , X Emerald – Boiled eggs found stored at room temperature. These were moved to the refrigerator during the inspection. , , X Emerald – a bus pan of sliced fruit was stored at room temperature on the countertop. The internal temperature measured 21C. This was discarded during the inspection., , X Emerald – Several plates of food from lunch service were stored at room temperature (chicken nuggets and vegetables). Care staff confirmed the plates were for residents who had not yet eaten. These were moved to the refrigerator during the inspection. Staff instructed to reheat the food to at least 74C prior to serving to the client and must be measured with a probe thermometer. , Food temperature / storage concerns were noted in this same unit during the last visit on August 7, 2025, , X Saphire – creamers were stored at room temperature. These were discarded during the inspection

X AL2 – The hand washing sink on the far wall does not work. No water comes out of the faucet.

X Staff responsible for serving food in the Emerald unit lack food safety knowledge and require additional food safety training / monitoring by those with adequate food safety knowledge. Critical food safety violations were observed during both the recent August 7, 2025 visit and September 11, 2025 visit in the Emerald unit.

X AL2 - There is a leak from the ceiling mechanical unit above the ice cream freezer. The water from this is dripping down into a bucket and splashing out and onto the surrounding flooring and equipment., , X HSN 1 west – edge of countertop is cracked and damaged exposing raw wood beneath.

X HSN 1 east – tea and condiment holder is dirty, , X HSN 1 east – condiment tray is dirty, , X AL2 – The underside of the water and ice dispenser is dirty., , X Emerald – Microwave is dirty with food splatter on the inside, , X Emerald – the high temperature dishwashing machine temperature gauge is not working properly. A temperature of 300F wash temperature is displayed during the wash cycle. When not in an active cycle – the display on the high temperature dishwashing machine display indicates a fault with the wash sensor. This has been noted in the partial dishwashing temperature logbook and recorded as 300C for several months. , , X Saphire – used single use disposable foil pastry tins with food debris were stacked and stored in one of the drawers in the servery. These were discarded during the inspection.

X Main Kitchen – Used wiping cloths noted throughout the kitchen not stored in sanitizer solution. These were removed from use during the inspection., , X Main Kitchen – Quat sanitizer bucket in the back prep area had no residual when tested (0ppm Quat). This was refilled with a 200ppm quat solution during the inspection., , X Quat sanitizer solutions buckets / spray bottles are missing from some of the HSN serveries. Ensure food safe sanitizer is available for use in the food preparation area., , X Bistro – Used wiping cloths are being reused with the quat sanitizer spray bottle. This was removed from use during the inspection. Use new / clean wiping cloths or paper towel when using quat sanitizer from a spray bottle. , , X Bistro - Quat sanitizer measured ~800-1000ppm. This was diluted during the inspection to 200ppm quat, , X Quat sanitizer concentration in the Saphire and Emerald servery spaces was too high measuring 1000ppm+, , - Ensure an approved sanitizer solution of the appropriate strength (ie ~200-400ppm quat) is available for use in all food preparation areas. , - New wiping cloths to be used when using in conjunction with sanitizer spray bottles or stored in the sanitizer solution when reusing cloths with sanitizer buckets.

X Main Kitchen – a disposable container used to scoop chicken bouillon was stored in the bulk supply with powder stuck all over it. This was removed and discarded during the inspection., , X Main Kitchen – an open case of chocolate chips was improperly stored. The bag inside was opened and there was debris on the cardboard box flaps. Decant this opened package of chocolate chips into a proper storage container with a lid.

X HSN 1 west – refrigerator temperature measured ~7-9C (46-48F). Advised staff to monitor the temperature and discontinue using this refrigerator unless it can be maintained at 4C(40F) or less., , X A large container of coffee creamers near the front desk across from the bistro was stored on top of another container of ice with an air gap between the bottom of the top container and ice., , X Emerald – Plates of breakfast foods (eggs, toast bacon) were found stored in the oven at room temperature at 1:15pm. These were discarded at the time of the inspection., , X Emerald – Boiled eggs found stored at room temperature. These were moved to the refrigerator during the inspection. , , X Emerald – a bus pan of sliced fruit was stored at room temperature on the countertop. The internal temperature measured 21C. This was discarded during the inspection., , X Emerald – Several plates of food from lunch service were stored at room temperature (chicken nuggets and vegetables). Care staff confirmed the plates were for residents who had not yet eaten. These were moved to the refrigerator during the inspection. Staff instructed to reheat the food to at least 74C prior to serving to the client and must be measured with a probe thermometer. , Food temperature / storage concerns were noted in this same unit during the last visit on August 7, 2025, , X Saphire – creamers were stored at room temperature. These were discarded during the inspection

X AL2 – The hand washing sink on the far wall does not work. No water comes out of the faucet.

X Main Kitchen – There is a large gap between and underneath the double doors in the back receiving area.

X Staff responsible for serving food in the Emerald unit lack food safety knowledge and require additional food safety training / monitoring by those with adequate food safety knowledge. Critical food safety violations were observed during both the recent August 7, 2025 visit and September 11, 2025 visit in the Emerald unit.

X AL2 - There is a leak from the ceiling mechanical unit above the ice cream freezer. The water from this is dripping down into a bucket and splashing out and onto the surrounding flooring and equipment., , X HSN 1 west – edge of countertop is cracked and damaged exposing raw wood beneath.

X Main Kitchen - Breadcrumbs observed in the drawer beneath the toaster., , X Main Kitchen – flour / powder was noted on top of several dry good storage bin lids., , X Main Kitchen – an empty dry goods bin with food debris on the lid was observed., , X Main Kitchen – Dust build up noted on the walk-in cooler fan cover and shelving., , X Main Kitchen – Industrial can opener had a buildup of food debris on it, especially the blade., , X Main Kitchen – A pink biofilm was observed inside the ice machine., , X Main Kitchen – the wall and shelving next to the hand washing sink closest to the ice machine have visible splatter and stains on them., , X Main Kitchen – There was dried on food debris on the meat slicer underneath and on the blade guard. All parts of the meat slicer must be taken apart to be cleaned and sanitized after use., , X Main Kitchen – There are several damaged and uncleanable dishwashing racks in use in the dishwashing area. Discard damaged equipment., , X Main Kitchen – The juice dispenser for the main dining area has a buildup of syrup on the underside above the dispenser nozzles., , X HSN 1 east – tea and condiment holder is dirty, , X HSN 1 east – condiment tray is dirty, , X AL2 – The underside of the water and ice dispenser is dirty., , X Emerald – Microwave is dirty with food splatter on the inside, , X Emerald – the high temperature dishwashing machine temperature gauge is not working properly. A temperature of 300F wash temperature is displayed during the wash cycle. When not in an active cycle – the display on the high temperature dishwashing machine display indicates a fault with the wash sensor. This has been noted in the partial dishwashing temperature logbook and recorded as 300C for several months. , , X Saphire – used single use disposable foil pastry tins with food debris were stacked and stored in one of the drawers in the servery. These were discarded during the inspection.

X Main Kitchen – There is a circular divot in the flooring by the back kitchen doors underneath the receiving area heater that has a buildup of food debris and a dark sticky grime / residual.

Observed 5 wrapped plates of breakfast and two inserts (1 eggs) sitting on the counter at room temperature with no temperature control in the Emerald servery. Reviewed that high risk and potentially hazardous food must be kept at 4.0 C or colder OR 60 C or hotter. Food items should not be stored at room temperature. Reviewed alternatives if client's wake times vary in the morning (ie. keep hot holding unit in the unit longer to allow food to remain hot, return food to kitchen for hot holding/request for new meal, storage in fridge with reheating). Food products placed to be discarded back to kitchen. Please ensure that staff are following safe food practices to prevent food borne illness.

X The undersides of some of the dining room tables have food build-up on them., , X There is food debris on some of the dining room chairs.

*Ensure thermometers are available in all refrigeration units (i.e. line cooler had no thermometer). Records for temperatures need to be kept. Gaps in record keeping were observed. Ensure thermometers are available and records are maintained as temperature is monitored. Thermometer was added in the refrigerator unit by the operator.

*Spoon stored in the blue cheese dressing. Ensure bulk supply is protected from contamination and utensils are stored in a safe and clean location., *Small metal insert with bacon bits was observed to be placed on top of chopped/cut up salad. Dessert trays in the walk-in freezer observed to not be covered. Ensure food is protected from contamination and food inserts are stored appropriately.

* Kitchen equipment observed in disrepair (i.e. box grater and heat-resistant glove). This was corrected immediately by the operator. Ensure all equipment is in good repair.

* Mechanical dishwasher observed to be leaking. Ensure mechanical dishwasher maintains a sanitizing temperature and leak is addressed., * Line cooler temperature was measured with probe thermometer (top inserts and inside). Top inserts were measured at 4.4 C and inside temperatures of 6-8.8 C. Ensure refrigerator unit is monitored and ensure temperatures are maintained under 4C.

, X A box of uncooked bacon strips was stored on top of uncovered prep cooler inserts. This was removed during the inspection,

, X Quat sanitizer in a spray bottle in the memory care serveries (Emerald/Saphire) is too strong. Sanitizer measured ~1000ppm when tested. Ensure Quat sanitizer for food prep areas is at ~200ppm.

, X The underside of the dining table in the HSN 2nd floor East wing has food debris on it. , , X The ice machine has a red/pink biofilm on the inside of it., , X There is food splatter on the underside of the splashguard / guard on the industrial mixer.,