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Brothers Habesha Cafe

5007 50 Street Red Deer AB T4N 1Y2 · Food - General

4 inspections

  1. Demand Inspection

    4 infractions

    • 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?
      • No monthly pest monitoring plan in place, checklist sent via email.- Ensure a montly monitoring plan is in place to avoid pest infestation.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not observed at the time of inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has minimum food safety knowledge, and no other staff has completed food safety training. A list of approved food safety training list sent via email.Ensure at least one person who is in charge complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of floor tiles were missing in the kitchen, exposing the wooden subfloor. Ensure the floor tiles are fixed.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • No monthly pest monitoring plan in place, checklist sent via email.- Ensure a montly monitoring plan is in place to avoid pest infestation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has minimum food safety knowledge, and no other staff has completed food safety training. A list of approved food safety training list sent via email.Ensure at least one person who is in charge complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of floor tiles were missing in the kitchen, exposing the wooden subfloor. Ensure the floor tiles are fixed.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared. Operator indicated they will go with bleach. The operator was asked to prepare a solution when the kitchen is in operation. - Ensure 100ppm bleach solution is prepared during operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • As of March 14, 2024, the plumbing in the wall is exposed and the sink is dismantled. Operator had mentioned that the sink will be installed when the plumber comes in. *March 1, 2024* 1 handwashing sink is available at the retail area for coffee and tea making, however, the sink was not yet plumbed in or supplies of hot/cold running water, paper towels, and soaps were not available.- Ensure the sink is plumbed in and fully supplied.
    • 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?
      • No monthly pest monitoring plan in place, checklist sent via email.- Ensure a montly monitoring plan is in place to avoid pest infestation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has not yet completed food safety training as of March 14, 2024. *March 1, 2024* The owner has minimum food safety knowledge, and no other staff has completed food safety training. A list of approved food safety training list sent via email.- Ensure at least one person who is in charge complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A big gap was found in between the wall and the 2 compartment sink work table, which allows contaminants to enter.- Ensure the gap is sealed.couple of floor tiles were missing in the kitchen, exposing the wooden subfloor. - Ensure the floor tiles are fixed.
  4. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared. Operator indicated they will go with bleach. - Ensure 100ppm bleach solution is prepared during operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food items including a big package of beef were stored in the fridge. - Ensure personal items are stored separated from the business items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1 handwashing sink is available at the retail area for coffee and tea making, however, the sink was not yet plumbed in or supplies of hot/cold running water, paper towels, and soaps were not available.- Ensure the sink is plumbed in and fully supplied.
    • 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?
      • No monthly pest monitoring plan in place, checklist sent via email.- Ensure a montly monitoring plan is in place to avoid pest infestation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has minimum food safety knowledge, and no other staff has completed food safety training. A list of approved food safety training list sent via email.- Ensure at least one person who is in charge complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A big gap was found in between the wall and the 2 compartment sink work table, which allows contaminants to enter.- Ensure the gap is sealed.couple of floor tiles were missing in the kitchen, exposing the wooden subfloor. - Ensure the floor tiles are fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A woven placemat was used to scope Tata, the placemat is porous and uncleanable.- Ensure a washable utensil is in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the kitchen was not organized and cleaned, with excessive equipment randomly storing in the kitchen.- Ensure the kitchen is organized, remove unused equipment, and cleaned.