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ABZ Meats

7 - 5511 50 Avenue Red Deer AB T4N 4B8 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back handwashing sink was observed to have a cup stored in the basin. The cup was removed and the operator was informed.Please ensure that handwashing sinks are kept unobstructed to help ensure and encourage regular hand hygiene.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom of the kitchen prep cooler was observed to be in need of cleaning.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back prep cooler was measured to have an ambient temperature of -3.3C at the time of inspection. "To-go" items will be cooked and cooled onsite. A probe thermometer was not available at the time of inspection.Please ensure that a thermometer capable of monitoring internal temperatures of food is obtained to help ensure safe food handling.
  8. Monitoring Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

  10. Initial Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared. Discussed the types acceptable food safe sanitizers, including 100ppm bleach, 200ppm Quat, and 12.5ppm iodine. - Ensure a food safe sanitizer is prepared during operation. Discussed the clean in place method. Rags will be used to sanitize, ensure rags are soaked in sanitizer while not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both display freezers at the retail area were not turn on, and no display thermometer was available.- Ensure the freezer is able to maintain -18C or lower, and monitor the temperature with a display thermometerA proble thermometer was not available to confirm the required cooked temperature.- Ensure a proble thermometer is available to confirm the cooked temperature, ie minimum required cooked temperature for pork siu mai is 71C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks at the kitchen, meat cutting room, and washroom did not have paper towel and soaps. - Ensure paper towel and soap in dispensers are provided at each handwashing sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap was found at the bottom of the back loading door.- Ensure the gap is sealedNo pest control monitoring- Ensure pest monitoring is conducted routinly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Toilet paper in the washroom was not provided in a dispenser.- Ensure the dispenser is installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The construction was not yet completed- freezer not able to plug in- wire hung on top of the 3 comp sink in the kitchen- wire hung on top of the mop sink in the electrical room- Plumbing at the mop sink was not connected Vanity style sink is not suitable to use as a mop sink.- Ensure a proper mop sink is built The kitchen was not ready and menu is unknown.A stove is place next to an unsmooth and difficult to clean wall- Food handling is not permit near an unsmooth and difficult to clean wall, move the stove to where the wall is smooth and easy to clean OR install wall covers near the stove. A ventilation/exhaust fan was found on a stainless steel table in the kitchen.- Ensure the fan is installed and approve by fire code inspectorSiding is missing in the kitchen to the wall near the stainless steel table.- Ensure the siding is installed No light is provided in the electrical room- Ensure sufficient lighting is provided Inadequate shevling in the kitchen and in the meat cutting room for clean tool and food. - Ensure adquate shelving are providedInadequate refridgeration spaces available onsite: no fridge in the facility - Ensure adquate refridgeration spaces are available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the facility including but not limited to, the retail front, meat cutting room, kitchen and the mop sink room required cleaning and sanitizing. Daily, weekly, and monthly cleaning schedule is not available- Ensure cleaning schedule is available
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No waste containers were available throughout the facility. - ensure adequate waste containers are available in each food handling room and the washroom.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plan was submitted.- Ensure floor plan for the kitchen is submitted