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Bay Tree General Store - Food

SW 12-79-13 W6 Bay Tree AB T0H 0A0 · Food - General

Official record from Alberta →

Inspection summary

Bay Tree General Store - Food has been inspected once by Alberta Health Services (Environmental Public Health), on October 9, 2024. The most recent inspection, on October 9, 2024, recorded 4 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on October 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 9, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 9, 2024. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

1 inspection

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler was kept open without any lid or covering.Ensure ready to eat food is kept covered when stored in the cooler or freezer. Ensure raw meats are stored below or completely away from ready-to-eat food. Ready to eat food should be stored above low risk food (veggies, fruits), sea food and fish below that, then raw unground meat, then raw ham, bacon, sausage, after that raw ground meat and raw poultry should be at the bottom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza warmer was not pre heated above 60-degree Celsius before pizza is kept in the warmer. Ensure the warmer is pre-heated above 60-degree Celsius before the food is kept in it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of chicken in display warmer was at 57.9 degrees.Thermometer is not in function.The temperature was raised.Ensure to obtain heat stable thermometer.Ensure hot food is kept is always above 60 degrees Celsius.Ensure the warmer is pre heated above 60 degrees before the food is stored in the warmer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure to have daily cleaning log along with checklist that mentions the warmer to be turned on at least 20 minutes before food is kept in it.
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