Brooks Farmers' Market
201 1 Avenue W Brooks AB T1R 0Z6 · Food - Farmers' Market
5 inspections
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- A few vendors still missing: "Not for resale; prepared in a home kitchen not subject to inspection, and preparation date" from their labels or table.
- 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
- A vendor is scooping ice using a bowl rather than a scoop with a handle. Cupcakes with icing were placed on a vendor table without protection, and cupcakes were transferred without utensils. *Take care to use sanitized utensils with handling / transferring open food.*Keep food protected from contamination using wrapping, containers with lids or sneeze guards.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Spoke with a couple vendors selling baked goods. Ingredients are listed but not the other labeling criteria such as "Not for resale; prepared in a home kitchen not subject to inspection, and preparation date".
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- One vendor brought eggs in crates and not in coolers with ice packs. Keep eggs in coolers with sufficient ice to keep eggs at 7 degrees Celsius or less. Keep a thermometer in the cooler.
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- A vendor does not have labels on their food. Home prepared food must contain the following information on the label. General statements about not inspected and not for resale can be posted on the table. (A) a statement that the food is prepared in a home kitchen that is not subject to inspection; (B) a statement that the food is not for resale; (C) the name, business name, and email address or phone number of the individual who prepared the food product; (D) the name of the food product; (E) the date that the food product was prepared.
- 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
- A vendor is dispensing low risk foods with utensils or filling sample spoons. No hand sanitizer or hand sinks were available in the booths where food was dispensed for samples. Please have vendors check the hand sanitizing and hand washing requirements chart for handling open food.
- 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
- A vendor is selling canned salsa. Salsa may be sold as a fresh, refrigerated product (not in a can). Only low-risk canned foods (jam, jellies and pickles) are allowed to be sold at a Farmer's Market.
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- A vendor is selling baked goods containing a cream cheese filling. Ensure baked goods containing perishable fillings (cream, creamcheese, eggs) are kept refrigerated. Monitor temperatures and keep ice packs and a thermometer in the cooler.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
9 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- A few vendors do not have labels on their food. Other vendors are missing information. Spoke to each vendor with no labels to make up labels for food items sold. The labels must include: (A) a statement that the food is prepared in a home kitchen that is not subject to inspection; (B) a statement that the food is not for resale; (C) the name, business name, and email address or phone number of the individual who prepared the food product; (D) the name of the food product; (E) the date that the food product was prepared,
- 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
- Food vendors are dispensing low risk foods with utensils or filling sample cups with low risk foods using gloves. No hand sanitizer or hand sinks were available in any booth where food was dispensed or portioned for samples. The requirement for low-risk food handling is to have hand sanitizer available in the booth and access to a hand sink or temporary hand sink in the market.
- 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
- One vendor is selling a pickled mixed vegetable medley in reused pasta jars. Commercial jars are not designed to be sealed through home-canning practices. Cans brought to the farmers market must contain new canning lids to ensure a proper seal.
- 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
- One vendor is selling salsa that has not been verified for pH content. Vendor must be able to demonstrate that the pH has been tested and is verified to be 4.6 or less. Alternatively, the salsa can be sold as a fresh, refrigerated product (not in a can). Only low-risk canned foods (jam, jellies and pickles) are allowed to be sold at a Farmer's Market unless the source is verified through lab testing as low risk and shelf stable.
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vendor selling high risk foods had no temperature control in place. Chicken and cheese tacos were removed from the sale table. High risk foods must be kept hot above 60 C during transport and display to the point of service. Monitor temperatures and have a probe thermometer available to check temperature of food.
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vendors selling eggs at the farmer's market are not keeping ice packs and thermometers in their coolers. Eggs are not kept refrigerated at 7 C or below. Ensure eggs are chilled prior to market and maintained at 7 C or below. Monitor temperatures and keep a thermometer in the cooler.
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food dishes containing cut and prepared fruits and produce are potentially hazardous foods. Salsa and guacamole must be temperature controlled during transport and display to the point of sale. Cut sprouts are potentially hazardous due to the potential for bacteria contamination from the seed and must be temperature controlled. Keep these foods refrigerated at 4 C or below in coolers or on ice during transport, storage and display. Monitor temperatures and keep a thermometer in the cooler.
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- A few vendors are selling baked goods containing cream or cream cheese in the cake, cupcake or icing. Ensure these baked goods are kept refrigerated. Monitor temperatures and keep ice packs and a thermometer in the cooler.
- 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One vendor was dispensing high risk food without access to a hand sink. Vendors dispensing high risk foods not prepackaged are required to have a temporary hand sink set up in their booth.
- 02. Is all food in this facility from an approved source and/or properly labelled?