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Alberta Beach Farmers' Market

4811 47 Avenue Alberta Beach AB T0E 0A0 · Food - Farmers' Market

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Sandy's Frosty'sObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Leah’s Ionian Greek DelightsObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vendor: Leah’s Ionian Greek Delights Observation: Cooked Greek Potato Wedges were observed to be sitting out at room temperature. Vendor stated that the product was made of butter, potatoes, and seasoning, and that she did not believe the product required refrigeration. Corrective action:Vendor moved the product to her cooler upon request of the health inspector.Please note that cooked potatoes are considered a "Potentially hazardous food" and require temperature control (one of the below listed options): - Cold Storage: Refrigerate at 4 °C or colder- Freezing: For longer storage, freeze at -18 °C or lower
  3. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Picked PurpleObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Molly's DelightsObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Cupcakes by SamanthaObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Vendor: ATAP Endeavors Inc.Observation: A hand sink was present onsite and fully stocked but was set up on the outside of the booth for customer use. This operator has been approved to reheat high risk foods; therefore, a hand sink must be available to the food handlers. Corrective action:The hand sink was moved to accessible location within the booth.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Vendor: Gpa's Seafood, Steaks, and moreObservation: A hand sink was not available for this vendor. The majority of food sold is pre-packaged meat product, but vendor advised that he does portion out (frozen) Chicken Cordon Bleu. Note that this practice of portioning the product is only acceptable if the vendor has a hand sink set up in the stall and an approved sanitizer available for surfaces. Corrective action required:Ensure that the above requirements are met. Information will be emailed to the vendor.
    • 14. Is the market maintained in a clean and sanitary condition?
      • Vendor: ATAP Endeavors Inc.Observation: The bleach spray available for surface sanitizing measured to be too strong and was not properly labelled. Corrective action:Sanitizer spray diluted at time of visit. Bottle labelled at time of visitChlorine test strips provided to the operator for monitoring the solution.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Merrily Hayes (food vendor) was missing a statement on her food labels stating that foods offered for sale were: "Prepared in an uninspected kitchen that is not subject to inspection" Note: Market manager to send photo of corrected labels at the September 3 market.
  6. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many vendors were noted to be missing at least one element of information from their labels - most commonly the food preparation date was missing. Labels for home prepared foods must include:  prepared in an uninspected kitchen that is not subject to inspection not for resale name business name phone number or email name of the product food preparation dateNote: this was something that the manager and vendors had been previously unaware of. PHI has requested that the appropriate information be included on labels. A follow up inspection will occur to ensure labelling requirements are met.
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Steve & Dan's Fresh BC Fruit was observed to be offering fresh fruit samples. When discussing how samples were cut, it was determined that there were inadequate facilities to wash and sanitize equipment. (Note: a temporary hand sink was observed for handwashing). Farmers market manager has agreed to allow this vendor to prepare their samples in the Agliplex kitchen ahead of the event. In this way, equipment can be properly sanitized. Note: chlorine test strip sample supply left with operator during inspection.