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Canalta Camrose - Breakfast Operation

4710 73 Street Camrose AB T4V 0E5 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 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?
      • There is no evidence of pests on site but there is no pest control records available. AHS pest control checklist will be provided along with this report. Please complete this monthly.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The following food items for guest breakfast service were not properly temperature controlled and were left out for longer than 2 hours:- Boiled eggs (measured at 13 C)- Cream and milk jugs (measured at 15 C)- Green onions, salsa, and shredded cheese (measured at 19 C)- Butter (measured at 20 C)2) The pancake batter mix was measured at 31 C and was left in the machine for longer than 2 hours.Notes:- Directed staff to discard of these food items.- Please ensure high risks foods (such as the ones listed above) are properly temperature controlled - maintained at a temperature of 4 C or below, or 60 C or above. - Some options for cold storage include (ice baths, or a refrigerator/cooler, etc.)- Otherwise, high risks foods that are not temperature controlled must be discarded after 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was being used to store dirty utensils.- Directed and educated staff to not use the handwashing sink for any other purposes except for handwashing.- The handwashing sink must be accessible at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer spray bottle was measured at 400+ ppm.- Directed the manager to dilute the QUAT sanitizer to 200 ppm.- Educated manager regarding proper QUAT sanitizer concentrations.- The label of the QUAT product being used states to mix 26.7 mL of product per 10 L of water. This is equivalent to 2.67 mL of product per 1 L of water.Follow manufacturer's instructions and use test strips to ensure QUAT sanitizers are at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility does not have QUAT test strips. - Please ensure there QUAT test strips available at the facility to be able to measure and monitor QUAT sanitizers (which should be at 200 ppm or mg/L).
    • 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?
      • There were no signs of pests at the facility. However, the manager noted that their contract with their licensed pest control operator has not been renewed. Thus, pest control records are not being maintained.An AHS Pest Control Records Checklist was provided. Please make copies and use on a monthly basis. Keep records on site for future reference.