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All About Foods - Food

517 Main Street Gleichen AB T0J 1N0 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unable to determine if a written cleaning schedule is available for review. Prepare and post a written sanitation plan which includes daily, weekly, and monthly cleaning tasks.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mushrooms located in the produce section were plastic wrapped, but did not contain holes to allow for air exchange.Once mushrooms are wrapped, ensure a few small holes are created to allow for air movement, to prevent bacterial growth of anaerobic microorganisms.IT is recommended to put a reminder notice in the packaging produce area, to remind staff to create a few small holes in the packaging, once wrapped.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bag of flour that was directly open and stored in a carboard box.Store all opened food items in a manner that prevents contamination, inhibits pest access and is easy to clean.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a yellow spray bottle located in the meat department that was unlabeled, so product it contained was unidentifiable.Label all spray bottles with the name of the product it contains.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unable to determine if a written cleaning schedule is available for review. Prepare and post a written sanitation plan which includes daily, weekly, and monthly cleaning tasks.
  3. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a small package of raw meat stored above ready to eat meats (pepperoni, ham) located on the bottom shelf of the upright cooler in the kitchen area.Relocate and properly store raw foods below/away from other foods to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mushrooms located in the produce section were plastic wrapped, but did not contain holes to allow for air exchange.Once mushrooms are wrapped, ensure a few small holes are created to allow for air movement, to prevent bacterial growth of anaerobic microorganisms.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispensers at the hand wash stations located in the meat and produce prep areas were empty and no alternate hand soap in a dispenser was found.Ensure soap dispensers are re-filled or an alternate soap & dispenser are available at all handwash stations when empty.
    • 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?
      • Small amounts of mouse droppings were noted in the back storage area containing old equipment and food.Safely dispose of any mouse droppings found. Organize this area to reduce the presence of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden knife storage block, located at the prep line in the kitchen was cracked/damaged creating areas that are heard to clean and sanitize.Replace the knife holder or utilize a storage mechanism/device that is cleanable to store knives.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving used to store drying utensils and equipment was lined with visibly dirty towels. Ensure that surfaces used to store cleaned equipment are easily cleanable (ie: metal/plastic tray, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small accumulation of food debris is located in hard to reach areas and on back blade guard of the meat slicer, located in the meat prep area.Ensure that equipment used for cutting or prep of food is dismantled and all areas are cleaned and sanitized before re-assembly & storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fly strips were hanging from the ceiling near the back area where the meat and produce prep areas are located. These were located where food may pass through or be stored. Relocate fly strips to areas where food or equipment storage and potential cross contamination will not occur.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unable to determine if a written cleaning schedule is available for review. Prepare and post a written sanitation plan which includes daily, weekly, and monthly cleaning tasks.
  4. Risk Management Inspection

    5 infractions

    • 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?
      • Small amounts of mouse droppings were noted in the back storage area containing old equipment and food.Safely dispose of any mouse droppings found. Organize this area to reduce the presence of pests.
    • 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 makeshift wood shelf above the prep cooler in the kitchen is damaged, creating surfaces that would be difficult to clean as needed. Seal, cover, or otherwise finish this shelf to ensure surfaces are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving used to store drying utensils and equipment was lined with visibly dirty towels. Ensure that surfaces used to store cleaned equipment are visibly clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was noted on ceiling grates above food handling areas. Clean indicated areas and ensure they are included as part of a routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not available for review at the time of inspection. Prepare a written sanitation plan which includes daily, weekly, and monthly cleaning tasks.
  5. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food shelving throughout the facility was lined with cardboard which appeared visibly soiled. Materials that cannot be cleaned must be replaced at a frequency that maintains storage areas in a sanitary state. Replace any cardboard that appears visibly soiled or remove from shelving.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A few papertowel dispensers were empty at some sections of the store (ie: produce, meat dept, etc). Paper towel was available, but not in dispenser. Current papertowel supplies are not made for some of the dispensers installed. Owner looking onto getting new replacement dispensers that work with current supplier. Ensure paper towel is installed in an appropriate dispenser to allow for proper handwashing and eliminate cross contamination.*Repeated violation. Ensure that paper towel in areas requiring handwashing supplies have a suitable dispenser. **Butcher department is still missing suitable working paper towel dispenser. Ensure this department has sanitary access to paper towels.
    • 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?
      • Small amounts of mouse droppings were noted in the back storage area containing old equipment and food.Safely dispose of any mouse droppings found. Organize this area to reduce the presence of pests.
    • 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 makeshift wood shelf above the prep cooler in the kitchen is damaged, creating surfaces that would be difficult to clean as needed. Seal, cover, or otherwise finish this shelf to ensure surfaces are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving used to store drying utensils and equipment was lined with visibly dirty towels. Ensure that surfaces used to store cleaned equipment are visibly clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of grease and food debris was noted underneath the cooking line and around the deep fryer. Dust buildup was noted on ceiling grates above food handling areas. Accumulation of debris was noted below the two-compartment sink and adjacent storage shelving. Clean indicated areas and ensure they are included as part of a routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are several pieces of broken or unused equipment and supplies in back storage area and bakery section.Organize these areas, so these sections are easy to clean and monitor for pest infestations. Eliminate any old or used equipment when possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not available for review at the time of inspection. Prepare a written sanitation plan which includes daily, weekly, and monthly cleaning tasks.
  6. Monitoring Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer available in the kitchen was far too strong, reading at an excess of 200ppm chlorine and bleaching out the test paper used. Sanitizer concentration was modified to 100ppm chlorine during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly strip was noted directly above a food handling area in the butcher department. This presents a risk of food contamination. Move fly strip so that it is not above food handling or open food/utensil storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food shelving throughout the facility was lined with cardboard which appeared visibly soiled. Materials that cannot be cleaned must be replaced at a frequency that maintains storage areas in a sanitary state. Replace any cardboard that appears visibly soiled or remove from shelving.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the bottles of sanitizer used in the facility were not labeled. Label any chemicals used in food preparation areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not available for the handwash sinks located in the kitchen, butcher, and produce departments. Ensure all food handling areas have access to necessary handwashing supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand wash sink was blocked during inspection. Because this area is presumed to handle raw meat, and the only other available sink in the kitchen is a two-compartment sink used for cleaning, a separate dedicated hand wash sink is required for this area.Keep the kitchen's handwashing sink clear and available for use at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A few papertowel dispensers were empty at some sections of the store (ie: produce, meat dept, etc). Paper towel was available, but not in dispenser. Current papertowel supplies are not made for some of the dispensers installed. Owner looking onto getting new replacement dispensers that work with current supplier. Ensure paper towel is installed in an appropriate dispenser to allow for proper handwashing and eliminate cross contamination.*Repeated violation. Ensure that paper towel in areas requiring handwashing supplies have a suitable dispenser.
    • 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 hole in the floor at the backdoor has created a gap underneath the door's weatherstripping sufficient for pest entry. Seal this hole or otherwise modify this opening to restrict pest entry.
    • 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?
      • Small amounts of mouse droppings were noted in the back storage area containing old equipment and food.Safely dispose of any mouse droppings found. Organize this area to reduce the presence of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A coin operated washer and dryer located in back section of the store. Machines are open to store, with no complete physical enclosure. Remove the washer and dryer or ensure construction complies with Alberta Building Code standards.
    • 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 walk-in coolers used for storing raw meat had bottom shelving made of raw wood. These surfaces would be difficult to clean and sanitize as needed, evidenced by staining from raw meat spills.Cover or seal these shelves so surfaces are smooth and easy to clean as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is damage to small section of wall, located behind the convection oven, in the ktichen area.Repair the damaged wall.
    • 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 makeshift wood shelf above the prep cooler is damaged, creating surfaces that would be difficult to clean as needed. Seal, cover, or otherwise finish this shelf to ensure surfaces are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving used to store drying utensils and equipment was lined with visibly dirty towels. Ensure that surfaces used to store cleaned equipment are visibly clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not available for review at the time of inspection. Prepare a written sanitation plan which includes daily, weekly, and monthly cleaning tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of grease and food debris was noted underneath the cooking line and around the deep fryer. Dust buildup was noted on ceiling grates above food handling areas. Accumulation of debris was noted below the two-compartment sink and adjacent storage shelving. Clean indicated areas and ensure they are included as part of a routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are several pieces of broken or unused equipment and supplies in back storage area and bakery section.Organize these areas, so these sections are easy to clean and monitor for pest infestations. Eliminate any old or used equipment when possible.