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Bean Brokers

5014 46 Avenue Olds AB T4H 1N2 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler was reported to be non-operational, and all high-risk perishable foods were transferred to a functioning refrigerator.The operator will repair the cooler soon.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was not available at the time of the inspection.Chlorine sanitizer solution was created during the inspection and verified to be at 200 ppm with a chlorine test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Most fridges and coolers are recorded holding food at 3.5C or below.1. ATOSTA fridge is noted to be at maintaining temperature at around 5~8C, verified with a probe thermoter.Staff are diligently monitoring the temperature of the foods are encouraged to remove high risk food items to a separate fridge.2. Margarine's manufacturer's instructions state that it must be stored between 3-8C. Tub of margarine was moved to fridge during the inspection.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection by preparing a new pail of Sanitizer. Chlorine Sanitizer measured to have a concentration of 200 ppm at the time of Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Upright Cooler near the Dishwasher was measured to be at 8 degrees Celsius at the time of Inspection.Ensure that the Cooler Door is kept closed when not in use in order to keep High Risk Foods at or below 4 degrees Celsius at all times.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The bottom Shelf inside the Upright Freezer in the Kitchen was dirty at the time of Inspection.2) The Door Shelf inside the Upright Freezer in the shed was dirty at the time of Inspection.1/2 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Kitchen near the Dishwasher at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Door Shelf inside the Upright Freezer in the Shed was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mini containers of Butter were being stored at room temperature on the self serve counter near the entrance to the Facility at the time of Inspection.Ensure that the Butter is being kept at or below 4 degrees Celsius in order to prevent potential food borne illness.The Butter should be kept in a Cooler, on Ice, or switched out every 2 hours. This was Corrected during the Inspection.