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51st Street Café 2007

102 - 4911 51 Street Red Deer AB T4N 6V4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in use was measured to have an ambient temperature of 6.7C at the time of inspection. Please ensure that the cooler is able to maintain temperatures of 4C or lower to ensure safe food storage.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in use was measured to have an ambient temperature of 6.7C at the time of inspection. High-risk foods such as perogies and sausages were observed to be stored on the countertop at the time of inspection. The operators were asked moved the items back into the walk-in cooler. Please ensure that the cooler is able to maintain temperatures of 4C or lower to ensure safe food storage. Please also ensure that high-risk foods are stored outside of the Danger Zone of 4-60C to prevent the growth of illness-causing bacteria.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of prepped vegetables stored on the top-portion of a prep cooler were measured at 10.2C at the time of inspection. The operator was informed, and the vegetables were moved deeper into the colder section of the unit. Please ensure that foods requiring refrigeration are stored at 4C or lower to prevent the growth of illness-causing bacteria.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer had not yet been prepared at the time of inspection. A sanitizer solution was then mixed and measured at 100ppm after a discussion with the operator.Please ensure that food grade sanitizer is available at all times during food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used to access bulk food items were observed to be improperly stored at the time of inspection. The utensils were removed and a discussion was held with the operator. Please ensure that utensils are stored in a clean and sanitary manner that prevents the contamination of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was observed to have some dishware in the sink at the time of inspection. The dishes were removed and a discussion was held with the operator.Please ensure that all handwashing stations are kept clear to help encourage regular and proper hand hygiene.
  7. Monitoring Inspection

    0 infractions