Skip to content
Loading map…

6th on the Block Ltd. - Retail Sales

205 - 27211 Highway 12 Lacombe County AB T4L 0E3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed.The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that a bleach solution at 100 ppm is present at each workstation at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that third compartment for dishwashing was filled with drying dishes. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures: - wash dishes with soap and water in the first sink, - rinse with clean water in the second sink, - prepare a bleach solution at 100 ppm in the third sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes. - air dry the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were observed to be stored in the hand washing sinks making them inaccessible for food handlers to wash hands. Please do not store utensils in the hand washing sinks and ensure that they are fully accessible for food handlers to wash hands.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please remove and refrain from storing food-related items in the washroom.* Observed again - May 20, 2025
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats and chlorine solution test strips not available during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door observed not self-closing. Washroom leads to food prep area and the door was wide open. Please install self-closing mechanism so that the door the washroom is always closed.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please remove and refrain from storing food-related items in the washroom.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats and chlorine solution test strips not available during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand washing sink in the meat cutting room observed missing soap and paper towel. Please stock with appropriate hand washing supplies.2) Knives were observed in the sink at time of inspection in sausage room. Please do not use the sink to store items as this can prevent use of the sink for handwashing when needed. The hand wash sink must be properly equipped and available for use at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door observed not self-closing. Washroom leads to food prep area and the door was wide open. Please install self-closing mechanism so that the door the washroom is always closed.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Observed inspected meat boxes being stored under the carcasses (uninspected meat) in the walk-in cooler. Please ensure to establish clear division/separation between uninspected and inspected meat to prevent contamination. - Operator indicated that uninspected meat is processed in the cutting room only after inspected meat has been processed, ensuring contamination prevention.