BLMS 855 Buffalo Crossing Ltd. - Food
2-64-17-W4 Buffalo Lake Metis Settlement AB T0A 0R0 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in the dishwashing sink measured 0 ppm. Water was very warm.Ensure chlorine solutions for dishwashing are maintained at 100 ppm. Water should be lukewarm.Chlorine bleach was added to create a 100 ppm solution during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Freezies were observed on the floor in the walk in freezer.Ensure all food products are stored at least 6 inches off the ground.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The last water sample was submitted in July 2025. Water samples are required every 3 months.A water sample was submitted on January 20, 2026.Ensure water samples are submitted every 3 months. The next water sample will be due in April 2026.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit had an ambient temperature of 54C.Ensure the hot holding unit is maintained at 60C or greater. Consult the owner's manual to determine how to adjust the ambient temperature.Food products held below 60C must be discarded after 2 hours.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Quat strips were on site instead but chlorine is used as a sanitizer.Obtain chlorine test strips capable of measuring 100-200 ppm.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The last water sample taken was 2024-05-14.Water samples are required quarterly (4x per year, every 3 months).Take a water sample and ensure the sampling schedule is followed.
- 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?
- Current pest control records were not available.Ensure a pest control inspection is conducted once per month and results documented. Records must be available for inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit had an ambient temperature of 55C.Ensure the hot holding unit is maintained at 60C or greater. Consult the owner's manual to determine how to adjust the ambient temperature.Food products held below 60C must be discarded after 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution measured >1000 ppm (bleached out the test strip).Solution was diluted to 200 ppm during inspection.Ensure chlorine bleach solutions are maintained at 100-200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food and beverages were observed stored on the floor in the walk in cooler and in the back storage area.Ensure all food and beverage products are stored at least 6 inches off the floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available. Test strips have been ordered.Ensure test strips capable of measuring 100-200 ppm chlorine are available.Test strips must be used to verify sanitizer concentration each time a solution is prepared, or at least daily if solutions are used over multiple days.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water source is a cistern.Water has not been sampled.Bacteriological water samples must be submitted to the lab at least once per quarter (4 times per year).A sample bottle was provided during inspection.
- 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 records were not available.Ensure a pest control inspection is completed at least once per month and results documented. Records must be available for inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food and beverages were observed stored on the floor in the walk in cooler and in the back storage area.It was reported that a delivery was recently received.Ensure all food and beverage products are stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The bottom shelf of the hot holding display unit measured 43C - 62C.It appears the metal trays may be blocking the heat.Ensure the hot holding display unit is capable of maintaining food at 60C or above.Any food held below 60C must be discarded after 2 hours and time must be tracked.Staggering the trays in the unit and ensuring there is open space from the top heater to the bottom shelf may help with maintaining proper temperatures.Food was moved the hottest part of the hot holding unit during inspection.2. Creamers and margarine packets were on ice packs in the customer service area but the ice packs were no longer frozen.Ensure ice packs are checked regularly and changed as needed. Creamers and margarine packets must be maintained at 4C or less.Ice packs were replaced during inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water source is a cistern.Water has not been sampled.Bacteriological water samples must be submitted to the lab at least once per quarter (4 times per year).
- 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 records were not available.Ensure a pest control inspection is completed at least once per month and results documented. Records must be available for inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food and beverages were observed stored on the floor in the walk in cooler and in the back storage area.Ensure all food and beverage products are stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The hot holding display unit measured 49C - 53C.Ensure the hot holding display unit is capable of maintaining food at 60C or above.Any food held below 60C must be discarded after 2 hours and time must be tracked.2. The pizza display unit measured 37C at the time of inspection.Temperature setting was turned up during inspection.Ensure pizza is held at 60C or higher. If pizza is held under 60C, it must be discarded after 2 hours and time must be tracked.3. An internal thermometer could not be located for the line cooler.Ensure all cold holding units have internal thermometer to monitor temperature.4. Butter packets in the customer service area specifying "keep refrigerated" were at room temperature.Ensure label directions for food storage are followed. Ice or ice packs may be used to keep packets cold but the packets must be in direct contact with the ice (ie do not overfill).5. Creamers were on ice packs in the customer service area but the ice packs were no longer frozen.Ensure ice packs are checked regularly and changed as needed. Creamers must be maintained at 4C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach is in use as a sanitizer.Chlorine test strips are not available.Obtain chlorine test strips capable of measuring 100-200 ppm.Note: test strips have been ordered.
- 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 records were not available.A few flies were observed in the facility during inspection.Ensure a pest control inspection is completed at least once per month and results documented. Records must be available for inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?