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Acme Foods - Food Store

116 Main Street Acme AB T0M 0A0 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the refrigeration units used for storing dairy products is not able to maintain the temperature below 4 degrees C.Ensure this is repaired.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a refrigeration unit used for storing dairy and dairy products was measured at 9.4 degrees C using a probe thermometer.The operator informed that the temperature of the refrigeration unit could be regulated and could be maintained below 4 degrees C.
  3. Monitoring Inspection

    1 infraction

    • 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 observed between the bottom of the receiving door and the floor. Please ensure that a new door sweep is installed to prevent the potential entry of pests.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Spray Bottle was measured to have a Chlorine Sanitizer concentration of 25 ppm at the time of Inspection.Ensure that the Spray Bottles are being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times. This was Corrected during the Inspection.
  5. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two Dented Cans of Food were observed for sale at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual Dishwashing was taking place without using Sanitizer at the time of Inspection. Ensure that Sanitizer is being used when washing dishes in order to prevent microbial growth and potential food borne illness. This was Corrected during the Inspection.
  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Hand Sink in the Kitchen was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic Spoons were being stored business end up near the Coffee machine at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Spray Bottle was measured to have a Chlorine Sanitizer concentration of 10 ppm at the time of Inspection.Ensure that the Sanitizer is being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times.This was Corrected during the Inspection.
    • 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?
      • There were no Pest Control Records onsite at the time of Inspection.Ensure that Pest Control Records are being completed and kept on site in order to show that adequate Pest Control measures are in place.