Carter's Creations Bakery
4914 50 Street Wetaskiwin AB T9A 1J8 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Contaminated cleaning cloths were feft out on counters. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. 2. A sanitizer for surfaces/ equipment was not readily available.Both violations were corrected during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Single use parchment papers on baking trays were dirty and shows evidence of being reused. Avoid reusing parchment that has gotten overly greasy, messy, or wet with anything.Please do not reuse single use parchment papers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- True cooler temperature measured 6 Celsius at the time of inspection. All the food items (raw eggs, cheese buckets, zero sugar French vanilla containers etc.) were moved to another working fridge.Please repair or replace fridge so that it maintains temperature of 4 Celsius or less at all times and do not store any perishable food items until it maintains the required temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both hand washing sinks do not have adequate supplies and blocked by baking decorating accessories (not accessible for employee use).
- 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?
- Operator self-monitors. Pest control records were not up to date (recent one dated: September 2024).
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of dust, debris, and food particles was observed on the following surfaces: overall food contact surfaces, around handwashing sinks area, interior bottom surfaces of cooling units, exterior surface of dry storage containers, exterior surface of stainless-steel fridge, flooring area under dough mixer etc.In general, baking preparation areas are not being kept well organized.Please ensure these areas are thoroughly cleaned and sanitized now and on regular basis and maintains in clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach and water solution tested at 50 ppm.Solutions used for sanitizing equipment should be at 100 parts per million (ppm) available chlorine. Please use bleach and mix 1/2 teaspoon of bleach per liter water to obtain 100 ppm for sanitization of equipment and food contact surfaces. Corrected during inspection
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kichen is equipped with three handwashing washing sinks and a 2-compartment sink for manual dishwashing.One of three handwashing sinks is plumbed but still needs to install the faucets for hot and cold running water and washroom sink needs soap and paper towel dispensers.Please ensure that all the hand washing stations are fully equipped with hot and cold running water, soap and paper towels.
- 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?
- Food handling permit for the facility is expired. A valid permit is not displayed for the facility. Upon request, operator checked out her email inbox, printed the current copy of permit.Corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- Large rectangular vent cover is missing.- Please re-install a cover.
- 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?