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Beyond Breakfast

107 - 10210 111 Street Grande Prairie AB T8V 7L3 · Food - General

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not available for refrigeration units.Ensure daily temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Infra-red thermometer is not available to check temperature of sliced donair meat during second cooking step.Obtained infra-red thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • New hand washing sink: paper towel in a dispenser is not provided at the sink.Ensure single use paper towel in a dispenser is provided at the hand washing sink.
    • 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 and monthly records are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented, and cleaning logs are not available.Implement cleaning schedule and keep daily weekly and monthly cleaning logs.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    18 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not available for refrigeration units.Ensure daily temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Infra-red thermometer is not available to check temperature of sliced donair meat during second cooking step.Obtained infra-red thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration.Obtain sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility requires an additional hand washing sink near the pizza making area/food prep area.Ensure hand washing sink is installed at the prep table area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink(s) in the front and at the 3-compartment sink: Dispensers for liquid soap & single use paper towel are empty. Ensure liquid soap and single use paper towel dispensers are refilled.
    • 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 and monthly records are kept.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Facility is planning to have reusable customer plates, cutlery and cups/glasses. Commercial dishwasher is not available.Ensure a commercial dishwasher is installed otherwise single use disposable plates, cutlery and cups must be used.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements are not met.Ensure food safety training course is completed by the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3 compartment sink is clogged and is not draining properly. Ensure sink is unclogged.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap is full as there is a smell in the kitchen.Ensure grease trap is cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are not properly installed at various location in the kitchen.Ensure ceiling tiles are properly installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard is loose near the 3-compartment sink.Ensure baseboard is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulb is missing inside the commercial ventilation system. Ensure a new light bulb and a shatter proof cover is installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Filter is missing for the commercial ventilation canopy. Ensure filter is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler: handle for the lid is broken and has sharp edges. Ensure handle is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler: emergency release handle is missing. Ensure new emergency release handle is installed inside the walk in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented, and cleaning logs are not available.Implement cleaning schedule and keep daily weekly and monthly cleaning logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grout has built up of dirt that's been caked on.Ensure floor grout for the entire facility is cleaned.