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4G Tempo - Food

103 - 195 Mackenzie Boulevard Fort McMurray AB T9H 0C8 · Food - General

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing methods were described: washing with soap, rinsing with water, and letting the dishware airdry. Facility chef was educated that a sanitizing step must be conducted. Facility chef indicated they would rewash and sanitize all the dishware.Ensure that the proper dishwashing procedures are conducted including a sanitizing step.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was observed with plastic disposable cup lids and straws inside a compartment. The ice machine was cleaned and sanitized.Ensure that the equipment is routinely inspected and cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packed bottles of water were observed to be stored directly on the floor beside the display coolers. Ensure that food items are stored above the floor to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer test strips were observed to be expired. A bottle of sanitizer solution concentration was measured at 400ppm using the public health inspector's test strips, meeting the minimum required sanitizing concentration.Obtain the sanitizer specific test strips to monitor and meet the minimum required sanitizing concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispenser in the kitchen was observed to be empty. The facility operator refilled the dispenser during the inspection.Ensure that all hand washing sinks are fully supplied with hot and cold running water, soap, and paper towels for effective hand washing.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of frozen food were stored directly on the floor of the store walk-in freezer. The boxes of food were placed on shelving.Ensure that all food items are protected from contamination by storing food above the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The hot dog warmer unit lacked a sneeze guard. Obtain or acquire a sneeze guard to prevent food contamination. In the interim, the food items can be placed in the far back side of the warmer unit.The facility manager indicated they will place a sneeze guard on the warming unit immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Procedures for cooling and reheating of soups were discussed, there was a lack of time and temperature monitoring. Facility manager indicated that soups are left in a container in the turned off hot holding unit until cooled, then placed in the walk-in cooler. While reheating is conducted in an instant pot then placed in the hot holding unit. The facility managers were instructed to follow the approved processes for cooling and reheating methods. Documents of approved methods were provided during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked dry ribs and potato wedges were displayed in the hot holding unit was measured at 50C. The hot holding unit automatic display read at 125F (51C). The facility operator indicated they were placed in the hot holding unit roughly four hours before the inspection. The food items were discarded during the inspection. Ensure that all high risk food items such as cooked meats are stored and displayed at 60C and above, away from the temperature danger zone (between 4C and 60C).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen walk-in freezer was observed with a significant build-up of ice on the floor and shelving underneath the condenser. The facility manager indicated that there was an unknown tripped breaker leading to the build-up of ice. Ensure that all food equipment including walk-in freezers are maintained in good working order.The frozen foods were placed in the store walk-in freezer and the kitchen freezer was thawed for maintenance and repair.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build-up of ice was observed on the floor of the walk-in freezer.Remove the ice build-up and investigate the underlying issues. Ensure the walk-in freezer is maintained in good condition.
  8. Monitoring Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    0 infractions