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Betsy's Kitchen - Events

300 - 3510 Ste. Anne Trail Lac Ste. Anne County (Rural) AB T0E 0A0 · Food - Special Event

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are no thermometers available for monitoring any temperatures in the booth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mini fridge in the cook area was 7C. Operator noticed that the plug in had been knocked loose and plugged it back in immediately. Satisfactory: Gravy was hot held at 60CFreezer was -7CAll food is made to order. The only hot held food is the gravy.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are no thermometers available for monitoring any temperatures in the booth.
    • 23. Has appropriate notification been given for the special event?
      • The proper vendor notification had not been received. Vendor form provided and it was requested to be completed for the following day.
  3. Risk Management Inspection

    6 infractions

    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Violation entered due to the number of high-risk violations noted during inspections and lack of response to noted items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator temperature was >4*C. Temperatures ranged from +12*C to +25*C. Foods observed in the cooler were some of the same high-risk foods from the time of the last inspection. Notably: eggs, sour cream, hot dogs, and cheese. Food must be removed from the site and cannot be sold to the public. STRONGLY RECOMMEND DISCARDING THE FOOD.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are no thermometers available for monitoring any temperatures in the booth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water carrier being used at the handwash sink was standing on its end with the spigot in the air. In its current state, it could not be used to conduct proper handwashing.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • There was no running water at the dishwashing sink. **REPEAT VIOLATION**There was no evidence that sanitizing was occurring.
    • 23. Has appropriate notification been given for the special event?
      • The proper vendor notification had not been received. Vendor form provided and it was requested to be completed for the following day.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are no thermometers available for monitoring any temperatures in the booth.
    • 23. Has appropriate notification been given for the special event?
      • The proper vendor notification had not been received. Vendor form provided and it was requested to be completed for the following day.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pot of gravy being hot-held measured to be 56*C. Operator advised that the temperature must be >60*C. Advised to increase temperature or divide into smaller portions for hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator temperature was >4*C.The upper compartment freezer was at -4*C.Operator advised to move the high-risk food products to the freezer compartment. Transfer of food products was started during the inspection. PHI will confirm that all appropriate products were moved during a follow up inspection.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Their was no running water at the dishwashing sink and a sanitizer solution had not been prepared. The booth has been in operation for a full day and there was no evidence that sanitizing was occurring.
    • 23. Has appropriate notification been given for the special event?
      • The proper vendor notification had not been received. Vendor form provided and it was requested to be completed for the following day.
  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared. An empty spray bottle was present and available for use. PHI advised that an appropriate sanitizer solution must be prepared as soon as possible. Operator indicated that they would be using bleach. Chlorine test strips were provided for operator to use at the event.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The vendor had a camping jug with a spigot that was observed sitting on the ground and was not yet set up for use. Food preparation was already occurring in the concession. Since there were no handwash facilities set up, proper hand washing had not occurred prior to food preparation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dish washing sinks present were adequate in number but were not connected to running water. Sinks must be available for use to wash utensils and equipment as necessary: every two hours or as needed if they are dropped or become contaminated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The vendor had a camping jug with a spigot that was observed sitting on the ground and was not yet set up for use. The temporary hand wash station was set up during the inspection.
    • 23. Has appropriate notification been given for the special event?
      • The proper vendor notification had not been received. Vendor form provided and it was requested to be completed for the following day.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared. An empty spray bottle was present and available for use. PHI advised that an appropriate sanitizer solution must be prepared as soon as possible. Operator indicated that they would be using bleach. Chlorine test strips were provided for operator to use at the event.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dish washing sinks present were adequate in number but were not connected to running water. Sinks must be available for use to wash utensils and equipment as necessary: every two hours or as needed if they are dropped or become contaminated.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing sink was still not set up and a sanitizer solution had not been prepared. The booth has been in operation for >2 hours and there are no resources available for cleaning and sanitizing dishes and/or surfaces. High risk food preparation observed (cooking of raw hamburger).
    • 23. Has appropriate notification been given for the special event?
      • The proper vendor notification had not been received. Vendor form provided and it was requested to be completed for the following day.
  8. Demand Inspection

    0 infractions