Caffreys
1 - 99 Wye Road Sherwood Park AB T8B 1M1 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dishwasher area of kitchen, under equipment and walls require cleaning to remove build up of debris.Continuation of violation. Housekeeping still required to remove build up in kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops inside bulk food storage containers. Clean bulk storage containers (inside and out).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces that are labelled refrigerate after open not kept in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mop sink area requires repairs to walls/ tiling.Several floor tiles missing in kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dishwasher area of kitchen, under equipment and walls require cleaning to remove build up of debris.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher and glasswasher sanitizer concentration was not being tested and recorded. The dishwasher and glasswasher sanitizer concentration after the sanitizing cycle must be tested at least once a day and records kept.March 20, 2025: In addition to the sanitizer testing log sheet, obtain iodine test strips that measures up to 12.5ppm and above.
- 20. Do food handlers at the facility have adequate food safety training?
- No staff with a food training certificate was present at the facility at the time of inspection, more than 6 staff were working.An additional staff member in a managerial position should obtain a food safety training certificate. When 6 or more staff/food handlers are working, at least one manager who has food safety training must be onsite at all times. A list of recognized courses will be sent with this report.
- 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 few floor tiles were damaged in the kitchen and required replacement/repair.March 14, 2025: Some floor tiles around the kitchen area and in front of the back exit door were damaged.Repair or replace the damaged floor tiles.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The concentration of a bucket of Quat sanitizer solution in the kitchen was measured to be at 0ppm. 200ppm solution was prepared manually during inspection. It appeared the Quat sanitizer solution bottle should not be connected to the dispenser as the concentration gets further diluted. If you want to use the dispenser, switch to appropriate Quat sanitizer solution that can be used with the mixer and ensure the mixer is properly calibrated. Quat sanitizer solution should be mixed manually until the mixer is capable of dispensing 200ppm Quat sanitizer solution. Use the Quat test strips at the facility to verify the concentration of mixed Quat sanitizer to ensure the required 200ppm is maintained.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on various food preparation counters. The cleaning cloths were stored in 200ppm Quat sanitizer solution during inspection.Please ensure used wet cleaning cloths are always stored in a sanitizer solution when not in use.
- 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 log was not observed.Monitor and record the temperature of coolers, freezers and hot holding unit (checked at least twice daily) and keep records. A monitoring sheet will be sent with this report.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- An ice scoop was stored inside ice container at the bar with the handle touching ice cubes. The staff moved the scoop to a separate insert during inspection.Ensure ice scoops are not stored inside ice to prevent contamination. Ice scoop storage containers must be maintained in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items such as jackets and bags were stored with food items on the dry storage shelf. The personal items were removed during inspection.Provide a separate storage for personal items, personal items must be stored away from food or items used for food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A prep cooler at the kitchen area was not operating properly. The temperature of the cooler at different spots was measured to be between 14 degrees Celsius - 19 degrees Celsius. Temperature log was not observed. The following potentially hazardous food items were discarded:- 3 beef patties at 13C - 15C.- Cooked chicken breasts (about 13 pieces) at 11C - 12C.- 1 small plate of meat balls at 15.3C.- 1 small plate of chopped sausages at 15.9C.- 1 small bag of pepperoni at 14C.- 3 small bags of salami at 14C.- 3 small bags of ham at 13C.- Small bowls of mixed cheese and mozzarella cheese at 14C and 15C.- Spinach garlic in oil mix at 19C.- Small bowl of Italian sausage at 20C.Other food items placed in the cooler were moved to alternative coolers during inspection.The kitchen manager was advised to ensure no food that requires temperature control is stored in the cooler until repaired and capable of maintaining the temperature of food at or below 4C/40F.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizer solution was measured from the dishwasher after the running multiple cycles. A service technician was contacted for repairs during inspection. Ensure washed dishware or utensils are sanitized in the dishwashing sink using 100ppm chlorine sanitizer solution or 200ppm Quat sanitizer solution until the dishwasher is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher and glasswasher sanitizer concentration was not being tested and recorded. The dishwasher and glasswasher sanitizer concentration after the sanitizing cycle must be tested at least once a day and records kept.
- 20. Do food handlers at the facility have adequate food safety training?
- No staff with a food training certificate was present at the facility at the time of inspection, more than 6 staff were working.An additional staff member in a managerial position should obtain a food safety training certificate. When 6 or more staff/food handlers are working, at least one manager who has food safety training must be onsite at all times. A list of recognized courses will be sent with this report.
- 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 few floor tiles were damaged in the kitchen and required replacement/repair.March 14, 2025: Some floor tiles around the kitchen area and in front of the back exit door were damaged.Repair or replace the damaged floor tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A prep cooler at the kitchen area was not operating properly. The temperature of the cooler at different spots was measured to be between 14 degrees Celsius - 19 degrees Celsius.Contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until repaired and capable of maintaining the temperature of food at or below 4C/40F.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Ensure that glasswasher sanitizer levels are checked more frequently. The container of Iodophor sanitizer was extremely low, rather empty at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The following areas required repainting:door surfaces of public washrooms;A few floor tiles were damaged in the kitchen and required replacement/repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas required cleaning due to soiling:Floor and wall areas below dishwashing area.Floor area behind and surrounding BBS Beverage pump located in walk-in cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Test strips were not available for kitchen dishwasher, surface sanitizer, and bar dishwasher. Obtain QUAT, Chlorine, and Iodine test strips. 2. Without test strips equipment and solutions cannot be frequently tested. Ensure equipment is tested daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pizza knife handle had melted and was no longer easy to clean.Ensure that once a piece of equipment is damaged it is removed from use.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on the narrow shelf in the walk-in cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat was being thawed at room temperature. Meat was still frozen and was moved to the walk-in cooler. Frozen food is to be thawed in the following was:- Under constant running cold water. - In the refrigerator less than 4 degrees Celsius.- In the microwave. - As part of the cooking procedure with extra time added.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic butter containing real garlic was being stored at room temperature. Garlic butter containing real garlic must be kept refrigerated at all times. Garlic butter was discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen dishwasher was producing a chlorine residual of 0ppm.Facility switched to manual sanitizing of dishes in the sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Test strips were not available for kitchen dishwasher, surface sanitizer, and bar dishwasher. Obtain QUAT, Chlorine, and Iodine test strips. 2. Without test strips equipment and solutions cannot be frequently tested. Ensure equipment is tested daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pizza knife handle had melted and was no longer easy to clean.Ensure that once a piece of equipment is damaged it is removed from use.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on the narrow shelf in the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions