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A&W 1379

9701 Franklin Avenue Fort McMurray AB T9H 2K1 · Food - General

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing was noted being leaking at the 3-cpmpartment sink. Repair required.Ensure all plumbing is in good repair all the time.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inadequate storage of bread pallets was observed in the facility. The pallets were placed directly in front of the staff washroom door, with a large garbage bin located in close proximity on the opposite side. This storage arrangement presents a significant risk of contamination. Storage options were discussed with manager onsite. Relocate all bread pallets to the designated dry storage room to ensure proper food safety and minimize the risk of contamination.
    • 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?
      • The rear door was found to lack proper vermin proofing. A gap at the bottom of the door allowed light to enter when the door was closed, creating potential entry points for pests into the facility.Ensure the rear door is properly vermin-proofed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The water temperature at the handwashing sinks located in the dining room was measured at 15°C. The faucets are equipped with tempering devices that preset the water temperature.Adjust the water temperature to between 38°C and 43°C to ensure effective handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drainage at the handwashing stations in the dining room was slow, causing water to pool after use.Clean the drains and ensure that the handwashing stations are fully operational to prevent water pooling.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The handle of the scoop in the dry goods container was observed in direct contact with the food contents.Education was provided onsite. The operator removed the scoop and stored it in a manner that prevents the handle from coming into contact with the food.Ensure all scoops and utensils are stored in a way that prevents contamination—handles must not touch the food contents inside containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inadequate storage of bread pallets was observed in the facility. The pallets were placed directly in front of the staff washroom door, with a large garbage bin located in close proximity on the opposite side. This storage arrangement presents a significant risk of contamination. Storage options were discussed with manager onsite. Relocate all bread pallets to the designated dry storage room to ensure proper food safety and minimize the risk of contamination.
    • 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?
      • The rear door was found to lack proper vermin proofing. A gap at the bottom of the door allowed light to enter when the door was closed, creating potential entry points for pests into the facility.Ensure the rear door is properly vermin-proofed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The water temperature at the handwashing sinks located in the dining room was measured at 15°C. The faucets are equipped with tempering devices that preset the water temperature.Adjust the water temperature to between 38°C and 43°C to ensure effective handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drainage at the handwashing stations in the dining room was slow, causing water to pool after use.Clean the drains and ensure that the handwashing stations are fully operational to prevent water pooling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Daily, weekly and monthly cleaning schedules were not available for review onsite. Ensure cleaning schedule are available for review during inspection onsite and accessible for employees to follow and maintain facility in a clean and sanitary condition.Facility was observed in a clean and sanitary condition.and
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of cut onions was stored in the walk-in cooler without a proper cover. The container was covered during the inspection. Ensure that all processed food items are covered when they are stored.
  10. Monitoring Inspection

    0 infractions