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8130 Cafe

B - 8130 Manning Avenue Fort McMurray AB T9H 1V7 · Food - General

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of the Pepsi cooler containing drinkable yogurt was measured at 11C. Yogurt was moved to a different cooler with internal temperature measured below 4 C. Repair cooler or adjust thermostat to ensure temperature are at 4 Celsius or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles on the flooring in the kitchen area were broken or missing. Replace tiles to ensure flooring is smooth, water resistant and easy to clean.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles on the flooring in the kitchen area were broken or missing. Replace tiles to ensure flooring is smooth, water resistant and easy to clean.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels service area hand sink. Ensure hand sinks are provided with supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles on the flooring in the kitchen area were broken or missing. Replace tiles to ensure flooring is smooth, water resistant and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food spills on the interior surfaces of the white cake freezer unit.Clean and sanitizer freezer surface.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in spray bottles were measured below 10ppm. Solution was prepared over 5 days before.Solutions in the bottles were discarded and new solutions prepared at 100ppm were prepared. Ensure chlorine sanitizer is used at 100ppm to 200ppm. Prepare a fresh solution daily and test concentration using the appropriate test strip.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in spray bottle was measured at over 200ppm. Solution was discarded and new solution was prepared during inspection. New solution was measured at 100ppm. Ensure to measure the concentration of chlorine sanitizer solution when prepared, using a test strip. Chlorine solution should be used between 100 to 200ppm.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled blue spray bottle containing unknown solution was found under the kitchen dishwashing sink.Label all bottles to indicate its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mini yogurts drinks in the Pepsi cooler were measured at temperatures higher than 4C. Yogurts were moved into a different cooler during inspection.Store high-risk cold foods under temperature control below 4 Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water at the kitchen hand sink faucet. Hot water knob was loose. Repair faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment surfaces were insanitary:- waffle machine covered with food debris- microwave interior surfaces with food debris- ice cream machine waffle cup holder was dusty- cup lid label maker surface was dustyClean and sanitize these equipment surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean food utensils on a dishrack were stored underneath the paper towel dispenser by the handwashing station. Refrain from storing clean food equipment or foods underneath the paper towel dispenser to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the Frigidaire cooler section including storage compartment, base and door compartments were dirty with food spill.Clean the cooler surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • These areas of the kitchen were insanitary:- floor section under the fridge/freezer (Frigidaire) unit- floor area underneath the counter area was dirty with debris- countertop surfaces- wall behind countertop areaClean and sanitize these areas thoroughly.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring chlorine sanitizer concentration was not available on site. Provide test strips for staff to use in measuring chlorine sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris and stains observed on the bottom surfaces in the 'open' freezer and freezer compartment of the standing cooler/freezer unit. - Clean freezer surfaces.