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Café VA

3942 50A Avenue Red Deer AB T4N 4E7 · Food - General

8 inspections

  1. Monitoring Inspection

    6 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?
      • Facility is not tracking the dishwasher’s chlorine concentration to ensure it is adequately dispensing chlorine within the required range.Please ensure a checklist or calendar is implemented with dates, operator signatures, and corresponding test strip results recorded for each day of testing, ensuring the dishwasher is confirmed to be operating effectively at least daily, or prior to use if it has not been used for a long period of time.---No temperature logs were available, suggesting the facility is not actively monitoring all fridges, freezers, and hot holding equipment.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored(at least twice a day) and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • All food products in storage were properly kept in sealed packaging or lidded containers. All items were kept on appropriate shelving, and no food was stored on the floor.---Multiple scoops were stored in dry food products. The operator removed all of the scoops from the dry containers during the inspection.Please ensure all scoops are stored outside of the food product to ensure the handle does not remain in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler(WIC) was measured to be 12°C. The facility had purchased food supplies earlier that morning, less than 2 hours prior to storing in the WIC, including milk, other dairy products, and deli meats.Earlier that morning, sandwiches and other prepped food products had been stored in the walk-in cooler.The operator removed all higher-risk foods from the walk-in cooler and placed them in a working cooler below 4°C.---Please ensure the walk-in cooler is repaired so that it can effectively maintain temperatures below 4°C prior to being reused for food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to be dispensing 0–25 ppm chlorine. It was determined that the chlorine supply container was low and the tube was not submerged in solution. The operator adjusted the sanitizer supply, and the unit was then able to effectively dispense chlorine solution, measured at 100 ppm.Please ensure the dishwasher is tested and confirmed to be adequately dispensing chlorine using test strips at least daily, or prior to use.Please ensure the chlorine supply is replaced when it is low, prior to becoming empty. Remaining solution from the old container can be added to the new container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have chlorine test strips capable of confirming the dishwasher is within the effective range of 1–200 ppm.Please ensure chlorine test strips are resupplied and regularly used to confirm the dishwasher is adequately dispensing chlorine for effective sanitization.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden cabinet below cookline hand wash sink in front counter observed water damaged. Please repair to prevent molding. Please ensure surface is smooth, non-porous and easy to clean.
  2. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips observed expired to verify bleach water concentration at prep/dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Low water pressure observed at hand wash sink faucet by sandwich and salad station.Only cold water tap observed operational. Please repair.2) Hand wash sink by the dishwashing area observed without soap in the dispenser. Please ensure hand wash sinks are always stocked with soap/paper towel in dispensers, and hot/cold running water. Soap pump observed not operational. Soap observed in water bottle at hand wash sink. Please replace or repair soap pump to encourage ease of use and handwashing.
    • 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?
      • Evidence of mouse activity observed on the floor below shelving in dry storage room. Please ensure food and food packaging is off the floor and please clean droppings. PHI emailed procedures on cleaning mouse droppings (Please put on PPE prior to cleaning).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden cabinet below cookline hand wash sink in front counter observed water damaged. Please repair to prevent molding. Please ensure surface is smooth, non-porous and easy to clean.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths observed on the counters when not in use. Please ensure wet wiping cloths are placed in a laundry basinet when not in use or stored in sanitizer bucket with adequate concentration.Wiping cloths documents emailed to director.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items observed stored with food for sale. Please ensure personal items are stored separate from food for sale/equipment.2) Food/food packaging observed stored on the floor. Please ensure food/food packaging is stored off the floor to protect items from potential contamination and to help with cleaning the floor in the area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing observed occurring in one of the prep sinks. A single sink is not sufficient for efficient dishwashing. Staff observed washing dishes in soapy water with some bleach, rinses and they dry with a towel. Ensure wash, rinse, sanitize and air-dry manual procedure is followed with respect to washing dishes. Avoid towel drying as that can potentially re-contaminate the dishes/utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips observed not available to verify bleach water concentration at prep/dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Low water pressure observed at hand wash sink faucet by sandwich and salad station.2) Hand wash sink by the dishwashing area observed without soap in the dispenser. Please ensure hand wash sinks are always stocked with soap/paper towel in dispensers, and hot/cold running water.3) Soap pump observed not operational. Soap observed in water bottle at hand wash sink. Please replace or repair soap pump to encourage ease of use and handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden cabinet below cookline hand wash sink in front counter observed water damaged. Please repair to prevent molding. Please ensure surface is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the walk-in cooler require a deep cleaning.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground beef observed sitting on the counter at prep station (closer to dishwashing room). Ensure to remove foods that require temperature control for safety (high risk foods), from the fridge when you are ready to cook. Ensure to not allow high risk foods to remain in room temperature. Staff promptly prepared to cook the beef during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing observed occurring in one of the prep sinks. A single sink is not sufficient for efficient dishwashing. Staff observed washing dishes in soapy water with some bleach, rinses and they dry with a towel. Ensure wash, rinse, sanitize and air-dry manual procedure is followed with respect to washing dishes. Avoid towel drying as that can potentially re-contaminate the dishes/utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips observed not available to verify bleach water concentration at prep/dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink in prep area observed dripping even with tap is turned off. Ensure to repair tap/plumbing.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cooked rice was sitting at room temperature at the beginning of the inspection. Rice was measured at 22C. Rice was discarded.Potentially hazardous foods must not be stored at room temperature for more than 2 hours. Bacteria that cause food borne illness multiply rapidly between 4°C and 60°C (temperature danger zone). In this zone, bacteria and spoilage bacteria grow quickest. Ensure potentially hazardous foods are kept below 4C or above 60C until use. Foods stored at room temperature for longer than 2 hours must be discarded.
    • 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?
      • Raw chicken was being cut directly on wooden butcher's block. Staff supervisor instructed staff member to cut raw chicken on plastic cutting board.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Coffee creamer at the coffee station was sitting at room temperature and not stored on ice.Ensure creamer is stored on ice and kept below 4C.2. Cooked chicken was cooling at room temperature and was measured internally at 22C. Cooling temperature times were not being monitored by staff.When cooling foods, food must be cooled from 60°C to 20°C within 2 hours. Then, food is to be cooled from 20°C to 4°C or colder within 4 hours. Foods should be cooled as quickly as possible to reduce the amount of time spent in the danger zone.As staff were unsure of cooling times, please ensure a time tracking system is in place.3. Cooked shrimp was sitting at room temperature. A surface temperature of 16C was measured. Staff were instructed to move to cooler.When preparing foods, please only take out small portions as needed and limit the time spent in the danger zone.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw frozen beef was thawing above ready to eat foods.Raw frozen beef was moved to the bottom rack with all other raw products. Ensure raw products of animal origin are stored in a safe manner.
    • 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 expired. In addition, chemical concentrations are not being monitored daily.Please obtain new chlorine test strips and ensure chemical concentrations are checked each morning to ensure sanitizing concentrations are achieved (100ppm).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Raw chicken was sitting in the hand washing sink at the beginning of the inspection. Staff removed chicken from hand sink and cleaned/disinfected sink.DO NOT stored items in the hand washing sink. This sink must be accessible at all times for hand washing purposes. In addition, sinks used for food prep must be cleaned and sanitized before and after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single-use plastic cups were being used as scoops and were stored directly inside bulk food containers.Scoops must be stored in a manner that protects bulk food supplies from contamination. Please do not store scoops in bulk food containers. Single use plastic cannot be cleaned and sanitized and must be discarded after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of debris was observed under shelves in the dry storage area and under shelves in the walk-in cooler.Please ensure the indicated areas are cleaned.