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10017 100 Avenue Grande Prairie AB T8V 0V2 · Food - General

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • PLEASE ENSURE:1. Records are maintained (in ink) for any refrigeration units used (including refrigeration transporting units) for the storage of high-risk food products.2. Records are maintained (in ink) for the (food processing facility) mechanical dishwasher - to ensure a chlorine sanitizing concentration of 100 PPM is being maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • FOOD STORAGE FACILITY:At time of inspection:1. The proposal was to store food on a trolley / cart and store it in the walk-in cooler (along with various meat products).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a barrier or equivalent is placed over this cart to help refrain from any possible contamination of raw to ready-to-consume food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • RETAIL LOCATION: At time of inspection:1. All refrigeration units (both in the rear walk-in cooler and front display cooler) were at 4c/40F or less - SATISFACTORY.PROCESSING FACILITY:At time of inspection:1. The main kitchen refrigeration unit (within the processing facility) was not functional.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the refrigeration unit (within the processing facility) is operational and capable of maintaining a temperature of 4c/40F or less. Ensure records are maintained to ensure this unit is maintaining this temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • PROCESSING FACILITY:At time of inspection:1. The mechanical dishwasher was not producing a final chlorine sanitizing concentration of 100 PPM. RE-CHECK - after three (3) attempts, the required chlorine sanitizing concentration was achieved, however, it should not take 3 attempts to reach the desired concentration.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified dishwasher technician to inspect this appliance and make any necessary repairs to ensure a 100 PPM chlorine sanitizing is being maintained (on the first attempt).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • PROCESSING FACILITY:At time of inspection:1. Some cutting boards were severely scratched / stained and should not be used for the processing of ready-to-consume foods.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain new cutting boards that contain a smooth surface.