Second Cup 9435

101 - 2004 50 Avenue Red Deer AB T4R 3A2 · Food - General

3 inspections

1. Inspection de la gestion des risques17 sept. 2026

   0 infraction

2. Contrôle16 sept. 2026

   4 infractions

   • 04. L'exploitant utilise-t-il des méthodes approuvées pour le nettoyage et l'assainissement des équipements, des ustensiles et des surfaces?
     • Chlorine sanitizer used for sanitizing equipment and food contact surfaces was tested at 100 ppm at the time of inspection. Staff advised that the milk steamer is wiped with sanitizer after each use; however, the wiping cloth was observed stored outside of the sanitizer solution between uses.CDI: Staff were advised of the requirement during the inspection, and the wiping cloth was placed in the sanitizer solution.Ensure wiping cloths used for cleaning and sanitizing food contact surfaces are stored in an appropriate sanitizer solution at the required concentration between uses.
   • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
     • Cream was observed stored in a silver kettle at room temperature and was measured at 9.1°C at the time of inspection. Staff advised that the cream is replaced every three hours; however, temperatures are not monitored or recorded during use. Staff further advised that no written SOP is in place for this process.Ensure cream is maintained at 4°C or below during storage and use. If cream is kept out for service, monitor and record product temperatures at a frequency sufficient to verify that safe temperatures are maintained. Consider storing the cream in an ice bath or using another approved method capable of maintaining the product at 4°C or less throughout service. When replenishing cream, ensure containers are washed, rinsed, and sanitized before refilling, and do not top up existing product with new product.
   • 11. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
     • The facility utilizes a high-temperature mechanical dishwasher for dishwashing. At the time of inspection, the final rinse temperature was measured at 71.2°C, which is below the minimum required sanitizing temperature of 74°C. The two-compartment sink was not being used for dishwashing and was primarily used for pre-rinsing utensils and equipment.Ensure the mechanical dishwasher is repaired and capable of consistently achieving a minimum final rinse temperature of 74°C. Until the dishwasher is repaired, manual dishwashing and sanitizing must be conducted using an approved sanitizing method. Food-grade sanitizers may be used in accordance with the manufacturer's instructions and verified using appropriate test strips. An unscented bleach solution may also be used as a sanitizer at the required concentration. Ensure utensils and equipment are properly washed, rinsed, and sanitized using the sink compartments until the dishwasher is functioning as intended.
   • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
     • The handwashing sink was accessible and supplied with soap, paper towels, and hot and cold running water; however, paper towels were not provided in an appropriate dispenser or stand. In addition, the handwashing sink was observed being used for the disposal of coffee.Ensure the handwashing sink is used exclusively for handwashing and is not used for the disposal of beverages or other waste. Ensure paper towels are provided in an appropriate dispenser or stand and that the handwashing station is maintained to support proper hand hygiene practices.
3. Inspection de la gestion des risques24 avr. 2024

   0 infraction