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Al Salam Pita and Bakery - Manufacturer

10141 34 Avenue NW Edmonton AB T6E 6J8 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - black garbage bags were used to cover food equipment - please use only food-grade plastic.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - build up of food, grime, and grease was observed on/around but not limited to: all containers inside and out, the dough roller, both round dough mixers/kneaders and the motor hulls/controls/exteriors, columns, frames, light switches.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grime, food, and grease was observed throughout the bakery manufacturing area and requires thorough cleaning: every container, every lid, the equipment, the 2 dough mixers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime, food, and grease was observed throughout the bakery manufacturing area and requires thorough cleaning: the door jambs, the light switches, the doors, the floors, the sinks
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The food prep cooler had a temperature of 8 degrees Celsius. Water was observed pooling inside, sanitation was poor
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATED VIOLATIONAn effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The food prep cooler had a temperature of 8 degrees Celsius.
    • 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?
      • 1) Several flies were found in the rear dishpit area. Ensure that the drain of the dishwasher unit where food debris accumulates is cleaned and sanitized daily to prevent the attraction and harbourage of flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATED VIOLATIONAn effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items including beverage containers were found on food prep surfaces. Ensure that personal items are stored on a designated shelf for personal items to prevent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The food prep cooler had a temperature of 8 degrees Celsius and contained a raw meat mixture. Although it was lunch time and the lid was frequently opened, the operator was told to monitor the temperature. If the temperature of the unit exceeds 4 degrees Celsius for a period close to 2 hours, the perishable food items need to be moved to a different cooler unit.
    • 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?
      • 1) Several flies were found in the rear dishpit area. Ensure that the drain of the dishwasher unit where food debris accumulates is cleaned and sanitized daily to prevent the attraction and harbourage of flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATED VIOLATIONAn effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An area under a shelf unit in the back docking area were metal shelves stored. There was a lot of dust. Ensure that areas under shelf units are free of objects and cleaned and sanitized regularly. Cluttered spaces allow the harbourage of pests. Remove the shelves from this space. 2) Fans found throughout the facility were dusty and required cleaning. Ensure that fans that could spread debris onto food are cleaned regularly to prevent food contamination.
  9. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Frozen foods were found on the floor in the walk in freezer. Ensure that food is stored at least 15 cm or 6 inches off the floor to prevent contamination with floor debris.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items including beverage containers were found on food prep surfaces. Ensure that personal items are stored on a designated shelf for personal items to prevent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The food prep cooler had a temperature of 8 degrees Celsius and contained a raw meat mixture. Although it was lunch time and the lid was frequently opened, the operator was told to monitor the temperature. If the temperature of the unit exceeds 4 degrees Celsius for a period close to 2 hours, the perishable food items need to be moved to a different cooler unit.
    • 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?
      • 1) Several flies were found in the rear dishpit area. Ensure that the drain of the dishwasher unit where food debris accumulates is cleaned and sanitized daily to prevent the attraction and harbourage of flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Some light bulbs in the back food prep area had lights burned out. Some of the light covers were broken. Replace the bulbs and the light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATED VIOLATIONAn effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An area under a shelf unit in the back docking area were metal shelves stored. There was a lot of dust. Ensure that areas under shelf units are free of objects and cleaned and sanitized regularly. Cluttered spaces allow the harbourage of pests. Remove the shelves from this space. 2) Fans found throughout the facility were dusty and required cleaning. Ensure that fans that could spread debris onto food are cleaned regularly to prevent food contamination.