Bee Avenue
10022 101 Avenue Hythe AB T0H 2C0 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Approved sanitizer and sanitizer test strips are not available for sanitizing purposes. Obtained approved sanitizer and sanitizer 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?
- Liquid soap and paper towel dispenser is not available at the front area hand washing sink.Ensure liquid soap and paper towel dispenser is installed at the hand washing sink. Provide a garbage bin as well.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Well water sample has not been submitted for microbiological testing. Ensure water sample is submitted for microbiological testing.
- 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 monitoring program has not been implemented. Ensure pest control monitoring program is implemented. Set up mouse traps and complete AHS checklist once a month. Checklist will be provided.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule has not been implemented, and cleaning logs are not available. Ensure cleaning logs are available and kept on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen is not organized and is dirty. This will be shared space with another food business. Ensure kitchen is thoroughly cleaned and organized. Remove any items that is not used for business.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
7 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Approved sanitizer and sanitizer test strips are not available for sanitizing purposes. Obtained approved sanitizer and sanitizer 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?
- Liquid soap and paper towel dispenser is not available at the front area hand washing sink.Ensure liquid soap and paper towel dispenser is installed at the hand washing sink. Provide a garbage bin as well.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Well water sample has not been submitted for microbiological testing. Ensure water sample is submitted for microbiological testing.
- 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 monitoring program has not been implemented. Ensure pest control monitoring program is implemented. Set up mouse traps and complete AHS checklist once a month. Checklist will be provided.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate was not available for review.Ensure food safety requirements are met.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen is not organized and is dirty. This will be shared space with another food business. Ensure kitchen is thoroughly cleaned and organized. Remove any items that is not used for business.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule has not been implemented, and cleaning logs are not available. Ensure cleaning logs are available and kept on site.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?