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Bassano Foods

333 2 Avenue Bassano AB T0J 0B0 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One sink plug is missing at the bakery two-compartment sink where bakery dishwashing occurs. *Obtain a second sink plug. Re-inspection March 27: sink plug was ordered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The drywall wall behind the bakery two-compartment sink is damaged.The wall in the meat department where a meat saw and bandsaw parts are stored is not finished and not cleanable.*Repair and finish the wall behind the sink to be smooth and cleanable.*Finish the wall in the meat department to be smooth and cleanable for equipment storage.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Paper towel rolls are stored in the bathroom on the toilet which is an area subject to contamination.*Store paper towel in a covered paper towel dispenser to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese cooler measured 6 degrees Celsius. Owner reports adjustments were made to turn refrigerator down while awaiting a part to be installed Thursday.*Repair cooler temperature to operate at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One sink plug is missing at the bakery two-compartment sink where bakery dishwashing occurs. *Obtain a second sink plug.
    • 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 are not available. *A written pest control program is required that demonstrates monthly monitoring and correction actions taken as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The drywall wall behind the bakery two-compartment sink is damaged.The wall in the meat department where a meat saw and bandsaw parts are stored is not finished and not cleanable.*Repair and finish the wall behind the sink to be smooth and cleanable.*Finish the wall in the meat department to be smooth and cleanable for equipment storage.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packages of raw meat was stored above cooked and ready-to-eat meat (smoked, cooked ham and beef jerky) in the walk-in cooler. Cooler was re-organized to store raw meat separate from ready-to-eat food.*Do not store raw meat above ready-to-eat food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery staff leaves coat on the floor with no alternative storage area. Food packaging is stored directly on the floor in the bakery and meat department. Meat bibs are stored too close to the open garbage can containing raw meat.Paper towel rolls are stored in the bathroom on the toilet which is an area subject to contamination.*Install a hook on the wall so the coat used to enter the walk-in cooler or freezer is not stored on the floor.*Store food packaging off the floor and away from raw meat to protect from contamination.*Store paper towel in a covered paper towel dispenser to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and sandwich cooler measured 7 degrees Celsius at 11 AM and 1 PM. Buns containing pepperoni sticks were cooled in the morning and were stored at room temperature for retail. Pepperoni sticks are not shelf-stable and require refrigeration.*Adjust cooler temperature to operate at 4 degrees Celsius or less.*Pepperoni stick buns must be refrigerated (4 degrees Celsius or less) once cooled since the product has not been tested for shelf-stability. Alternatively, high-risk food can be maintained hot above 60 degrees Celsius but no less temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • One sink plug is missing at the bakery two-compartment sink where bakery dishwashing occurs. Chlorine and quat test strips are not available. *Obtain a second sink plug.*Obtain chlorine and quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The three compartment sink and two compartment sink in direct access to the meat and bakery departments are not supplied with hand soap and paper towel for handwashing. Men's washroom is not supplied with soap.*Hand sink supplies must be easily accessible for handwashing. Hand soap and paper towel protected in a dispenser must be provided.
    • 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 are not available. *A written pest control program is required that demonstrates monthly monitoring and correction actions taken as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The drywall wall behind the bakery two-compartment sink is damaged.The wall in the meat department where a meat saw and bandsaw parts are stored is not finished and not cleanable.*Repair and finish the wall behind the sink to be smooth and cleanable.*Finish the wall in the meat department to be smooth and cleanable for equipment storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light switch in men's washroom is dirty. Buttons on the meat saw contains meat debris. *Clean and sanitize the mentioned areas.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips are needed.
    • 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 proactive do-it-yourself pest control inspection report is not completed on a monthly schedule.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls and ceiling at the meat processing area and the retail area, directly in front of the meat processing area, are not in good repair. The owner has a plan to finish and reconfigure this part of the commercial food establishment.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips are needed.
    • 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 proactive do-it-yourself pest control inspection report is not completed on a monthly schedule.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls and ceiling at the meat processing area and the retail area, directly in front of the meat processing area, are not in good repair. The owner has a plan to finish and reconfigure this part of the commercial food establishment.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    0 infractions