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Bay Tree General Store - Food

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

3 inspections

  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.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The single-use disposable cups containing dipping sauce are not dated.Label the dipping sauce with the date to ensure the safety of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display hot-holding unit by the cash register has a thermometer but no document produced to ensure temperature are being recorded. Ensure to record the temperature at least once a day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single use paper cup is being used as a scoop for the bulk food container.Ensure a reusable scoop with a handle is used for bulk products and ensure the scoop is stored without touching the food or in a separate container with a lid.