Cinnamon Bear Bakery & Cafe
8342 20 Avenue Coleman AB T0K 0M0 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repaired: A wall hole (about 8" long) was in the basement where a chest freezer was previously (holes matched suspected hinge location). **Pending: The first upstairs washroom had a wall hole from the doorknob, the full size of the knob. Baseboard cleaning pending in this room also.**Basement door screen was taped on pending being properly secured.
- 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
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Basement prep cooler did not have a thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer stock for manual sanitizing was not measured. Staff added it based off of color. This was not reliable. Facility also had no test strips. Reportedly the last was just used.The amount of sanitizer stock used to reach 200 ppm should be determined and written.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Basement staff washroom had no paper towel. Corrected.Paper towel holder had fallen off at the other basement sink. Replace.
- 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 wall hole (about 8" long) was in the basement where a chest freezer was previously (holes matched suspected hinge location). The first upstairs washroom had a wall hole from the doorknob, the full size of the knob.Basement screen door was pushed off and hanging.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer had heavy old buildup near the blade.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Jan 8Test strips onsite were for swimming pools and not in a useful range for food service.Multi-quat sanitizer did not have test strips. Product was used undiluted (surfaces).Nov 13Site had no test strips to verify concentration of dishwashing sink sanitizer or surface sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 12* Invoice for freezers provided. Delivery pending Jan 16.* Fridge pending repair completion or removal (reportedly).Jan 8* Freezer lids duct taped together but no proper repair was planned. Lids did not seat properly.* Repair was attempted on the fridge but was not complete.Cutting boards were used as work surfaces.Nov. 13Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- Jan 8Test strips onsite were for swimming pools and not in a useful range for food service.Multi-quat sanitizer did not have test strips. Product was used undiluted (surfaces).Nov 13Site had no test strips to verify concentration of dishwashing sink sanitizer or surface sanitizer.
- 20. Do food handlers at the facility have adequate food safety training?
- Persons in care and control did not have valid food safety training. Persons in care and control did not demonstrate adequate food safety knowledge.When 5 or fewer employees are on site a person in care and control requires valid food safety training. This includes off-site management/owner. Manager onsite also (Delia) did not have valid food safety training. Provide proof of valid food safety training for those in care and control.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 8* Freezer lids duct taped together but no proper repair was planned. Lids did not seat properly.* Repair was attempted on the fridge but was not complete.Cutting boards were used as work surfaces.Nov. 13Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Dec. 12The meat still was not removed from the site.Nov. 21Owner had not contacted AHS to discuss the meat source yet. Meat was temperature abused. Meat was not for sale. Meat must be removed.Nov. 17Frozen steaks for sale had been thawed and refrozen in an uncontrolled manner at least once (due to a freezer problem). The previously identified meat sticks were also removed from sale due to temperature abuse.All these products were not suitable for public consumption due to temperature abuse. The product must not be provided to the public in any manner. The product must be removed from the site or discarded immediately.Please provide confirmation of approved source for the meat products (source, inspection, processing, storage, permit).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- All coolers did not have a functioning thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Site had no test strips to verify concentration of dishwashing sink sanitizer or surface sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at basement hand sink had fallen off the wall since the last inspection. A temporary dispenser was in place. Please place a permanent dispenser.Staff washroom had no paper towel. Stocked during inspection temporarilly. The key was lost for the dispenser.
- 20. Do food handlers at the facility have adequate food safety training?
- Manager onsite (Delia) did not have valid food safety training. Provide proof of food safety training as per below.Please see:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-food-safety-training-requirements-in-alberta.pdf
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dec 12Most holes were covered with an unpainted board. This did not cover all holes. There was also wall damage at the corner of the same wall.Significant wall damage was noted at the bottom of basement stairs. Corner bead was missing /damaged for the wall height on both sides. Drywall tape was also hanging off.Previously noted.Wall behind the 2 chest freezers had large holes from the freezer hinges. Some holes were at least 8 inches long.Repair in a durable fashion.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dec 12 update.Kitchen was cleaned.Uncleaned: Air vent above upstairs washrooms had heavy dust build up.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Nov. 21Owner had not contacted AHS to discuss the meat source yet. Meat was temperature abused. Meat was not for sale. Meat must be removed.Nov. 17Frozen steaks for sale had been thawed and refrozen in an uncontrolled manner at least once (due to a freezer problem). The previously identified meat sticks were also removed from sale due to temperature abuse.All these products were not suitable for public consumption due to temperature abuse. The product must not be provided to the public in any manner. The product must be removed from the site or discarded immediately.Please provide confirmation of approved source for the meat products (source, inspection, processing, storage, permit).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach surface sanitizer solution was in use. Sanitizer must be used in both kitchens.Test strips required to verify concentration. They would also be used to verify bleach concentration in basement dish sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- All coolers did not have a functioning thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at basement hand sink had fallen off the wall since the last inspection. Repair or replace.
- 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 was not available.
- 20. Do food handlers at the facility have adequate food safety training?
- Manager onsite (Delia) did not have valid food safety training. Provide proof of food safety training as per below.Please see:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-food-safety-training-requirements-in-alberta.pdf
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind the 2 chest freezers had large holes from the freezer hinges. Some holes were at least 8 inches long.Repair in a durable fashion.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
- 23. Is the facility maintained in a clean and sanitary condition?
- A heavy accumulation of food debris was behind the chest freezers, ovens, and throughout baking area. A deep clean was reportedly planned. Pull out all basement equipment and clean thoroughly behind.Air vent above upstairs washrooms had heavy dust build up.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
9 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- On November 13, meat sticks were observed stored at 14 °C for about 1 week. The temperature abused food was ordered removed from sale in accordance with food safety requirements. Subsequent investigation revealed the cooler’s compressor had failed, and the unit was voluntarily discarded. Despite Alberta Health Services’ directive prohibiting sale of the product, management continued to offer the meat sticks for sale. The product was found for sale in the display cooler November 17. All temperature abused product was removed from the coolers to be destroyed.*Further non-compliance may result in escalation of enforcement.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Frozen steaks for sale had been thawed and refrozen in an uncontrolled manner at least once (due to a freezer problem). The previously identified meat sticks were also removed from sale due to temperature abuse.All these products were not suitable for public consumption due to temperature abuse. The product must not be provided to the public in any manner. The product must be removed from the site or discarded immediately.Please provide confirmation of approved source for the meat products (source, inspection, processing, storage, permit).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach surface sanitizer solutions were prepared with staff during inspection. Proper sanitizer must be used consistently.Test strips required to verify concentration. They would also be used to verify bleach concentration in basement dish sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Countertop meat stick cooler was voluntarily removed prior to inspection.All coolers did not have a functioning thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at basement hand sink had fallen off the wall since the last inspection. Repair or replace.
- 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 was not available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind the 2 chest freezers had large holes from the freezer hinges. Some holes were at least 8 inches long.Repair in a durable fashion.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
- 23. Is the facility maintained in a clean and sanitary condition?
- A heavy accumulation of food debris was behind the chest freezers, ovens, and throughout baking area. A deep clean was reportedly planned. Pull out all basement equipment and clean thoroughly behind.Air vent above upstairs washrooms had heavy dust build up.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A proper food surface sanitizer was not used. A cleaner (Keystone Multi-purpose), and almost pure bleach were found. A sanitizer must be used on food prep surfaces every 4 hrs and always be ready when food is handled. For example, ~1 tsp bleach / spray bottle. Test strips will verify concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Countertop meat stick cooler was ~14C. Product immediately removed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not available at staff washroom handsink. Paper towel was not available at basement kitchen sink.Corrected immediately.
- 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 was not available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind the 2 chest freezers had large holes from the freezer hinges.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Basement chest freezers had damaged lids. One was exceptionally poor with the inside lid covering mostly detached.Repair or replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- A heavy accumulation of food debris was behind the chest freezers, ovens, and throughout baking area. A deep clean was reportedly planned. Pull out all basement equipment and clean thoroughly behind.Air vent above upstairs washrooms had heavy dust build up.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved sanitizer available. Vinegar is not an approved sanitizer. Approved sanitizer is required for cleaning and sanitizing food contact surfaces.  Remade 100 ppm chlorine sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions