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Milly Oak

4735 49B Avenue Lacombe AB T4L 1K1 · Food - General

7 inspections

  1. Inspection de la gestion des risques

    1 infraction

    • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
      • A significant amount of ice had accumulated on the wall and door frame of the walk-in freezer, suggesting that the door may not be sealing properly.Please remove the accumulated ice and inspect the door gasket for damage, deterioration, or areas where it has separated from the door or frame. Repair, reattach, or replace the gasket as required to ensure the door forms a complete seal. An inadequate seal can allow warm, humid air to enter the freezer, where the moisture condenses and freezes, resulting in ice accumulation.
  2. Contrôle

    6 infractions

    • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
      • A bottle of quats sanitizer was measured at 100 ppm. The operator remade the solution during the inspection.Following the correction, all quats sanitizer solutions measured within the effective range of 200–400 ppm. Clean-in-place sanitizer buckets were available throughout the facility, and used cleaning cloths were properly stored in the sanitizer solution.
    • 08. Les personnes qui manipulent des aliments s'assurent-elles que les aliments sont protégés contre la contamination (sauf indication contraire)?
      • Multiple food products, including meat in cold storage, were observed without lids or covers. The operator covered all affected products with food-grade covers during the inspection.Please ensure all food products are stored in sealed packaging or covered containers to protect them from environmental contamination.Following the correction, all food products in storage were properly protected in sealed packaging or covered containers.The ice scoop was stored in a clean container outside the ice machine. All other scoops were stored appropriately, with the handles kept out of direct contact with the food products.
    • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
      • In the front service area, three soup hot-holding units were present. One unit was turned off and the soup temperature was measured at 45 °C. The operator stated that it had been turned off recently. The unit was turned back on and the soup reached 60 °C.Please ensure soups and other potentially hazardous foods are maintained at 60 °C or higher when hot holding, unless they are being actively cooled to 4 °C or lower using an appropriate cooling procedure. Holding high-risk foods in the temperature danger zone can allow bacteria to grow and may make customers ill.Following the correction, all temperature-control equipment was operating effectively, and all food was adequately temperature controlled:Refrigerators were maintained at 4 °C or lower.Freezers were maintained at −18 °C or lower.Hot-held foods were maintained at 60 °C or higher.Food was thawed according to planned meal schedules in the refrigerator, on the bottom shelf, at 4 °C or lower.
    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • A significant amount of water was observed pooling on the counter adjacent to the dishwasher. The source of the water could not be confirmed during the inspection.Please identify and correct the source of the water accumulation. Check the plumbing and dishwasher for leaks or water escaping during operation, and ensure the surrounding surfaces are kept free from pooling water.---Previous inspection violation:PHI observed the water leak around the dishwasher area.Kindly update PHI once the plumbing issue is fixed.
    • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
      • A significant amount of ice had accumulated on the wall and door frame of the walk-in freezer, suggesting that the door may not be sealing properly.Please remove the accumulated ice and inspect the door gasket for damage, deterioration, or areas where it has separated from the door or frame. Repair, reattach, or replace the gasket as required to ensure the door forms a complete seal. An inadequate seal can allow warm, humid air to enter the freezer, where the moisture condenses and freezes, resulting in ice accumulation.
    • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
      • A heavy accumulation of dirt, food debris, and pooled grease was observed behind and beneath the grills. An extension cord was also lying in the pooled grease.Please thoroughly clean behind and beneath the grills and ensure all areas of the kitchen, including areas under and behind equipment, are maintained in a clean and sanitary condition.It is recommended that the extension cord be removed from the floor behind the grills and secured along the wall, away from grease, moisture, heat, and cleaning activities. This will help reduce the potential fire and electrical hazards associated with the cord being exposed to pooled grease. If an extension cord is regularly required in this location, consider installing an appropriate permanent electrical connection.
  3. Contrôle

    1 infraction

    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • PHI a observé une fuite d'eau autour du lave-vaisselle. Veuillez mettre à jour PHI une fois que le problème de plomberie est corrigé.
  4. Inspection de la gestion des risques

    0 infraction

  5. Contrôle

    1 infraction

    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • Lumières fluorescentes au-dessus des aires de préparation des aliments observées à découvert. S'il vous plaît réparer.
  6. Contrôle

    0 infraction

  7. Contrôle

    1 infraction

    • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
      • Les zones sous rayonnage et la vaisselle étaient sales. Assurez-vous que ces zones sont nettoyées régulièrement afin d'éviter toute accumulation supplémentaire.