AV Butcher Shop
Main Street Acadia Valley AB T0J 0A0 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution was tested at 0 ppm. A new bleach solution was mixed and tested at 100–200 ppm. *Please ensure that a fresh bleach solution is prepared on all operational days.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips are not available to check bleach sanitizer concentration. *Obtain bleach test strips that can measure a concentration of 100-200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips are not available to check bleach sanitizer concentration. *Obtain bleach test strips that can measure a concentration of 100-200 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Door to bathroom opens directly to the food facility. **Keep bathroom door closed at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler is turned on the day prior to making sausages. Walk-in cooler has an old thermometer. A few thermometers are missing in freezers. **Obtain fridge and freezer thermometers for temperature monitoring.**Please keep a temperature log sheet to record cooler temperatures during operation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips are not available to check bleach sanitizer concentration. *Obtain bleach test strips that can measure a concentration of 100-200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?