Skip to content
Loading map…

Career Pathways

891 Mistassiniy Road South Wabasca AB T0G 2K0 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A plastic yellow bowl of margarine or butter was observed to be out at room temperature on the counter. Operator could not verify how long it had been out at ambient temperatures. The butter/margarine was discarded into the garbage during the inspection.Ensure that high risk food items, such as dairy products, are maintained at their required temperatures (4 degrees C or lower/ 60 degrees C or higher) to prevent bacterial growth/contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the kitchen was observed to be obstructed and inadequately supplied:1. The hand washing sink was observed to be obstructed by a garbage can and a broom. Operator moved the garbage can and broom during the inspection. 2. There was no liquid hand soap at the hand washing sink. Operator placed a bottle of liquid hand soap at the sink during the inspection. All hand washing sinks shall be unobstructed and adequately stocked with supplies at all times to ensure proper hand hygiene is being completed by kitchen staff.
    • 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?
      • Up-to-date records of pest monitoring are not being maintained. When PHI requested to verify pest control records, the most recent record was completed in April 2025.PHI provided new AHS pest control template during the inspection, which was completed by the operator. Ensure that pest monitoring is completed monthly with records kept on site.**Note: There was no evidence of pest activity observed during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A white Whirlpool stand up freezer unit was observed to be missing a thermometer. All freezer units must be equipped with a functional thermometer to verify adequate temperatures are maintained for safe food storage. Obtain a thermometer designed for use in the freezer unit to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezer unit was verified by PHI during the inspection. The unit was measured at a temperature of -19 degrees C at the time of the inspection and can be set to a lower temperature if needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Frigidaire Gallery stand up refrigerator was observed to be set to 6 degrees C. The temperature was adjusted and set to 4 degrees C during the inspection. All refrigeration units must be set to maintain a temperature of 4 degrees C or lower to prevent bacterial growth during food storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the kitchen was obstructed and inadequately supplied:1. A mug and food utensils were observed in the sink. Staff removed these items during the inspection2. The paper towel dispenser and soap dispenser were observed to be empty. Staff were able to refill the paper towel dispenser and a container of liquid soap was placed on the sink during the inspection. Ensure that the hand washing sink is unobstructed and adequately supplied with liquid soap, paper towels, and hot/cold running water for proper hand hygiene.
  4. Monitoring 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)?
      • No testing equipment for dishwashing and surface sanitization are available on site. Ensure that the following items are available for testing:1. Test strips for the chosen chemical sanitizer for sanitization of food contact surfaces2. Waterproof thermometer that records maximum temperature for measuring the temperature of high temperature sanitization step for the mechanical dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-washing sink is not operational, and not supplied with soap and paper towels.Ensure that an operational hand-washing sink with soap and paper towel is accessible to food handlers at all times.
    • 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 records of pest monitoring are available on site. AHS template, pest control checklist, was provided to the operator.