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3 - 100 - 55022 Lac Ste. Anne Trail Gunn AB T0E 1A0 · Food - General

2 inspections

  1. Contrôle

    5 infractions

    • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
      • Observation:Sanitizer solution in the kitchen was a mixture of chlorine and soap. The health inspector used test strips to test the solution strength, and it was adequate at the time of testing, but the solution was fresh as the facility had just recently opened. Proper cloth storage was observed.Discussed with owner:Do not add soap into a sanitizer solution. The cleaning and sanitizing solutions must be separate. It is a 2-step process.Action taken:A new solution was prepared during the inspection.
    • 05. Les personnes qui manipulent des aliments s'abstiennent-elles de manipuler les aliments pendant qu'ils sont malades et ont une tenue et une hygiène acceptables?
      • Food handler was observed beginning food handling activities without washing hands. Food handler uses gloves. Note: Proper glove use includes a handwashing step. This was discussed with the operator.
    • 08. Les personnes qui manipulent des aliments s'assurent-elles que les aliments sont protégés contre la contamination (sauf indication contraire)?
      • A plastic spray bottle containing a light-yellow liquid (reported as oil for pizza dough) was found improperly stored in a non-food utility area. The bottle was hanging directly from flexible BX wiring, adjacent to an active electrical panel and immediately next to a bottle of commercial wood glue.This presents several risks. Storage of food ingredients in close proximity to industrial chemicals (wood glue) and construction materials creates a risk of accidental cross-contamination. Additionally, suspending containers of liquid from electrical conduits poses a safety risk of electrical short-circuiting or shock if leakage occurs.Discussed this with the operator who is to find a better storage location.
    • 09. Les produits chimiques sont-ils entreposés et manipulés en toute sécurité?
      • A single can of Raid® Raid Max Flying Insect Killer & Mosquito Repellent Spray was found near the dishwashing area. The presence and apparent use of a consumer-grade insecticide within a food establishment is not permitted.Staff-directed pesticide application may be ineffective, may contribute to the spread of the insects, and/or may introduce a risk of chemical contamination within the food handling environment. Pest control chemicals must only be applied in a manner that protects food, food-contact surfaces, utensils, equipment, and single-service items from contamination, and pesticide applications should be conducted by a qualified or certified pest control professional.Corrective Action Required:Immediately remove consumer-grade insecticides from the premises and discontinue their use. Utilize physical pest control methods as discussed or contact a pest control operator if pest issues persist. Note that pest presence was not noted at the time of inspection.
    • 26. Des plans de construction ou de modification de cette installation ont-ils été soumis pour approbation?
      • Significant renovations and operational modifications had been completed within the food establishment, including the relocation of cooking and deep-frying equipment, water storage tanks, and plumbing infrastructure. Additional planned changes included the relocation of sinks and the dishwashing area, as well as the installation of a walk-in cooler and walk-in freezer. The handwashing station previously located in the front-of-house area had also been removed.The operator indicated that the front-of-house handwashing station will be reinstalled. Given the proximity of the dishwashing area and the continued availability of handwashing facilities, this did not present an immediate critical health risk at the time of inspection; however, the absence of a conveniently located handwashing sink is not consistent with best practices for promoting proper hand hygiene and minimizing the risk of contamination.From a public health perspective, changes to food handling areas, equipment layout, plumbing systems, and handwashing facilities can affect safe food operations, workflow, sanitation, and the prevention of cross-contamination. As required under Section 6 (Notification by Permit Holder) of the Food Regulation, the operator is obligated to notify AHS of proposed changes that may impact the operation of the food establishment. In this case, the health inspector was not notified prior to the renovations and modifications, and plans were not submitted for review. As a result, the changes were implemented without an opportunity for public health assessment to ensure continued compliance with applicable food safety requirements. The operator explained the remaining changes/renovations during the inspection.
  2. Inspection initiale

    1 infraction

    • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
      • La cuisine principale et la salle à manger semblaient propres et organisées. INSPECTION CORRECTEUn plan d'assainissement écrit (document écrit) a été complété par l'exploitant et l'inspecteur de santé sur place au cours de l'inspection d'approbation. Une copie sera enregistrée dans les notes de fichier, et une autre copie sera envoyée à l'opérateur par courriel.