Au Chocolat
527 Sunnydale Road Morinville AB T8R 1B7 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer was not observed inside the refrigerator. Please ensure that all cold holding units are equipped with a functional thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A two-compartment sinks were noted. The operator indicated that she uses one sink for hand washing. The second sink is being used for washing dishes and a bin is being used to sanitize reusable dishes.Please install another sink for hand washing purposes and use current two compartment sinks for dishwashing and sanitizing purposes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A hand washing sink was not observed in the facility. Pleas install a plumbed in hand washing sink.
- 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 control records were not observed at the time of inspection. Please ensure to maintain monthly pest control records.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A current food handling permit was not displayed during the inspection. The permit noted onsite was expired in 2023. Please display current food handling permit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not observed in the facility. Please be advised that one of the approved sanitizing solutions must be present in the facility to sanitize food contact surfaces. Following are approved sanitizing solution:- a bleach solution at 100 ppm, - a quaternary ammonium solution at 200 ppm, - an Iodine solution at 12.5 - 25 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that reusable dishes are not being sanitized. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow follwoing procedures:- wash with soap and water, and rinse with clean water in the first sink, - prepare one of the approved sanitizing solutions in the second sink and leave clean dishes fully submerged in the second sink for at least two minutes. - Air dry dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not observed. Please acquire test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?