Charlie's Place - Meat/Butcher Shop
101 - 977 Fir Street Sherwood Park AB T8A 4N5 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine sanitizer solution in a spray bottle was too strong. the solution bleached out a chlorine test strip. 100ppm solution was prepared during inspection.Ensure the required 100ppm concentration is maintained. Obtain chlorine test strips to measure the concentration of prepared solution as discussed.
- 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 not observed (Quat test strips were available at the facility). The facility uses chlorine solution as sanitizer.Obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser close to the handwashing station was empty. The dispenser was re-filled during inspection.Ensure handwashing sinks are always supplied with soap, paper towels, hot and cold running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One dust cover was missing on a light fixture located in the main cutting area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor, wall and equipment surfaces locate in the smoke room were soiled and required 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was available in the facility.A staff member was asked to prepare a bleach solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food (measured at approx 10 degree C) in two containers was kept at room temperature.A staff member was asked to immediately keep the food in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the front coolers found to be at high temperatures around 8 degrees C. Make sure food in the cooler is maintained below 4 degree C at all times. Functional thermometers in the front coolers not observed during the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 14, 2024: Functional thermometers not found in the display coolers and the cooler in the front. April 25, 2024: The produce cooler and true cooler upstairs still had no thermometer. Please ensure this on-going violation is corrected.
- 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 were not available for chlorine sanitizer. June 14, 2024: Chlorine test strips still not available.April 12, 2024: Chlorine test strips were still not observed. Please obtain chlorine test strips. April 25, 2024: The required chlorine test strips were still not observed. This is an on-going violation and must be corrected.
- 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?
- Pest control records were not observed. Please implement and maintain a monthly pest check/control. Ensure records are kept for review during inspection. A template will be sent with this report. April 25, 2024: Pest control records were still not observed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Functional thermometers were not observed in the produce cooler and the True Cooler upstairs.Please place thermometers inside the cooler and ensure all coolers are always supplied with functional thermometers. April 25, 2024: The produce cooler and true cooler upstairs still had no thermometer. Please ensure this on-going violation is corrected.
- 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 were not available for chlorine sanitizer. April 12, 2024: Chlorine test strips were still not observed. Please obtain chlorine test strips. April 25, 2024: The required chlorine test strips were still not observed. This is an on-going violation and must be corrected.
- 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?
- Pest control records were not observed. Please implement and maintain a monthly pest check/control. Ensure records are kept for review during inspection. A template will be sent with this report. April 25, 2024: Pest control records were still not observed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A prepared sanitizer solution was not observed at the time of inspection. A 100 ppm chlorine sanitizer solution was prepared by the staff during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Functional thermometers were not observed in the produce cooler and the True Cooler upstairs.Please place thermometers inside the cooler and ensure all coolers are always supplied with functional thermometers.
- 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 were not available for chlorine sanitizer. April 12, 2024: Chlorine test strips were still not observed. Please obtain chlorine test strips.
- 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?
- Pest control records were not observed. Please implement and maintain a monthly pest check/control. Ensure records are kept for review during inspection. A template will be sent with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not prepared at the time of inspection. A 100 ppm chlorine sanitizer solution was created by inspector.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was thawing at room temperature. Food is only be thawed in the following ways:- In the refrigerator at a temperature less than 4 degrees Celsius. - Under contestant running cold water. - In the Microwave.- As part of the cooking procedure, with added time for thawing.
- 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 were not available for chlorine sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid hand soap was not available at the handwashing sink.Ensure liquid hand soap is provided to hand washing sink.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Meat cure was being stored in a reused coffee container with no labeling. Ensure that meat cure is properly labeled.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There was an accumulation of food debris behind the blade of the meat slicer. Ensure that slicer is being fully disassembled, cleaned and sanitized between use. 2. The main table cutting board is becoming worn and requires resurfacing or replacement so that it can be properly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dust on the walk-in cooler fan covers. Clean and sanitize area noted above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?