Backroad Farmhouse Coffee
SE 21-58-10-W4 St. Paul County No. 19 (Rural) AB T0A 3A0 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- 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 leak observed underneath the handwash sink.Ensure that the pipe is sealed to prevent unsanitary conditions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food grade sanitizer was unavailable.Ensure that a food grade sanitizer is available to sanitize food contact surfaces, which will reduce the risk of food becoming contaminated with microorganisms when coming in contact with the utensil or surface.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Testing equipment (test strips) were unavailable. Regular monitoring of sanitizer concentrations is necessary to ensure effective results, since sanitizer effectiveness decreases with time and temperature. These test strips will help with monitoring the sanitizer concentration over time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in food prep area was unavailable. Ensure you have a handwash sink in the food area to facilitate hand hygiene and prevent contamination of food.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water source is a cistern and requires sampling to determine portability.Ensure water undergoes bacteriological test through a submission of water sample to lab.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- TC present.Operator advised to clean and disinfect the tank, and resample.
- 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 unavailable.To verify that appropriate pest control measures have been undertaken, all aspects of pest control operations must be documented and monitored.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule was unavailable. A detailed written cleaning and sanitizing schedule should be maintained and followed to ensure facility is clean at all times.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Watertight garbage container was unavailable. Ensure you have a covered, watertight garbage container to prevent pest entry and food contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food grade sanitizer was unavailable.Ensure that a food grade sanitizer is available to sanitize food contact surfaces, which will reduce the risk of food becoming contaminated with microorganisms when coming in contact with the utensil or surface.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Testing equipment (test strips) were unavailable. Regular monitoring of sanitizer concentrations is necessary to ensure effective results, since sanitizer effectiveness decreases with time and temperature. These test strips will help with monitoring the sanitizer concentration over time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in food prep area was unavailable. Ensure you have a handwash sink in the food area to facilitate hand hygiene and prevent contamination of food.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water source is a cistern and requires sampling to determine portability.Ensure water undergoes bacteriological test through a submission of water sample to lab.
- 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 unavailable.To verify that appropriate pest control measures have been undertaken, all aspects of pest control operations must be documented and monitored.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule was unavailable. A detailed written cleaning and sanitizing schedule should be maintained and followed to ensure facility is clean at all times.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Watertight garbage container was unavailable. Ensure you have a covered, watertight garbage container to prevent pest entry and food contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?