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Ashtrom Juices

35 - 3610 50 Avenue SE Calgary AB T2B 3N9 · Food - General

4 inspections

  1. Risk Management Inspection

    2 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?
      • Pest records were not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Oustanding**The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.
  2. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • hand soap at handsink in kitchen was dry and not dispensing.**Please ensure hand soap is present at hand sink at all times for proper handwashing.
    • 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?
      • Pest records were not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Oustanding**The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape observed on the floor drain in the kitchen.**Please remove the tape and clean the area if dirty. **Ensure all surfaces in the facility are non-absorbent, durable and easily cleanable.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Single use container without handle was stored inside bulk sugar container. - Operator removed the container during inspection. **Use container with handle if storing inside or store in a separate clean food grade container to prevent cross contamination.**Do not use single use containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**Bleach (Chlorine) sanitizer spray bottle measured 500 ppm, which is not considered food safe. - Operator remade the sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm 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?
      • hand soap at handsink in kitchen was dry and not dispensing.**Please ensure hand soap is present at hand sink at all times for proper handwashing.
    • 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?
      • Pest records were not available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Covers of both lights in the kitchen are broken and secured with tape. **Please repair to prevent contamination of food as pieces can break and fall into the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Oustanding**The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Plastic tape observed on the chest freezer in the back area. **Please remove the tape and clean the area if dirty. 2. Duct tape observed on the floor drain in the kicthen.**Please remove the tape and clean the area if dirty. **Ensure all surfaces in the facility are non-absorbent, durable and easily cleanable.
  4. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was used throughout the facility used to line surfaces and shelving.- Please remove all cardboard lining surfaces in the facility to ensure it is smooth, non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food equipment were stored on the floor.Ensure to store all the food equipment on the shelves to prevent any future pest issues.2. Two cracked strainers were observed in the kitchen.The operator discarded the strainers during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food processing area is disorganized. Organize the kitchen and remove any unrelated equipment from the food processing area.