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Strathmore Farmers' Market

1 Park Lane Drive Strathmore AB T1P 1K2 · Food - Farmers' Market

1 inspection

  1. Contrôle

    3 infractions

    • 02. Est-ce que tous les aliments de cette installation proviennent d'une source approuvée et/ou sont correctement étiquetés?
      • 1. Chantal's Kitchen: Uninspected eggs that were available of sale did not have an "UNINSPECTED" label attached to the carton.Ensure a label is attached to uninspected egg cartons that says "UNINSPECTED" in letters of at least 2cm in height as required under the Sale of Alberta Eggs and Processed Egg Regulation.
    • 07. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
      • 1. Chantal's Garden: Uninspected eggs were held in a cooler with no ice or cooling mechanism and no thermometer was available to monitor temperatures of product.Ensure uninspected eggs are at a temperature of 7 Degrees Celsius or colder during storage and transport. A thermometer should be available in the cooler to monitor temperatures while in transport and in storage at the market.2. Vano Meats: Prepackaged meat products were being stored on display with ice packs underneath. Product as being rotated back into the cooler when on display for a period of time. Surface temperature varying from 7 to 12 Degrees Celsius was measured.Ensure Food product temperatures are stored at 4 degrees Celsius or colder. It is recommended to add additional ice to displays to keep product from heating up on the surface or having product as "display only" where it is then discarded after the market has ended.
    • 08. Est-ce que le ou les évier(s) de lavage des mains est(s) accessible(s) aux personnes qui manipulent les aliments, situé(s) dans des zones appropriées et rempli(s) de fournitures de lavage des mains appropriées?
      • 1. Bow Valley Dumpling: A temporary handwash station and handwash supplies were not readily set up and available for the booth, while actively cooking and preparing samples. Ensure when only offering sampling, a temporary handwash station with supplies should be set up and readily available at the booth before any handling or food preparation.2. We B Jamming: A catch basin for the temporary handwash station was not set up at the time of visiting the both. Ensure all components required for temporary handwash stations are available and assembled when required during operation.