COBS Bread 9107
212 - 2 Hebert Road St. Albert AB T8N 5T8 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that two compartment dishwashing sinks are not large enough to fully submerge reusable containers. One sink is very large, and the other sink is small. They are not deep enough to fully submerge reusable dishwashes. A staff member indicated that they are using the larger sink to wash, rinse and sanitize. The utensils that are bigger than the sinks are being flipped to achieve sanitizing levels. Please replace these sinks with larger two compartment sinks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The concentration of quat solution was noted to be at 50 ppm. Please be advised that the quat solution must be maintained at 200 ppm at all times. Please use a test strip to test the concentration of quat solution. 2. It was noted that the quat auto dispenser was dispensing quat solution between 100 to 200 ppm. Please calibrate the auto dispenser and ensure that the quat solution is maintained at 200 ppm. 3. It was noted that the facility was not sanitizing food contact surfaces. Please be advised that food contact surfaces must be sanitized using quat solution maintained at 200 ppm between tasks. 4. Wiping cloths were noted to be stored on prep counters. Please be advised that wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off and between glove changes, before handling ready-to eat food items and clean dishes and after handling soiled dishes. Please wash hands between tasks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Extra rolls of paper towels used aprons and wiping cloths were stored in the employee washroom. These were removed during the inspection. The operator was advised not to use washroom for storage purposes.2. Scoops were noted inside bulk food containers. Please ensure that scoops are stored in a manner that protect food items from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. It was noted that two compartment dishwashing sinks are not large enough to fully submerge reusable containers. Staff member indicated that they are unable to follow proper manual dishwashing procedures due to small size of dishwashing sinks. Please either install larger sinks or remove all large reusable containers. 2. It was noted that the facility was not following proper manual dishwashing procedures. Staff members indicated that these sinks are not large enough to perform proper manual dishwashing. Please follow following dishwashing procedures: - Wash with soap and water and rinse with clean water in the first sink- prepare a quaternary ammonium solution in the second sink and leave clean dishes fully submerged in quat solution for at least two minutes. - Air dry the dishes.
- 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 at the time of inspection. Please ensure to maintain pest control records on monthly basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rolling pins were stored on top of cardboard container that is being used to store parchment paper. Please be advised that all equipment which with food comes in contact with must be stored in a manner that prevents contamination. Please store rolling pins properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 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?
- Expired permit was posted.Ensure a valid permit is posted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The trolley cover was unclean. Ensure the food equipment is cleaned and maintained in a sanitary manner.
- 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?
- Risk Management Inspection
0 infractions
- Initial Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were noted to be stored on prep counters. One of the buckets containing quat solution was noted to be 50 ppm. Please be advised that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. Please ensure that quaternary ammonium solution is maintained at 200 ppm at all times. Please change quat solution on frequent basis.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were unaware of glove policy and were not washing hands between tasks. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Please be advised that gloves are considered single use item and must be discarded after use. Hands must be washed before putting gloves on and after taking them off.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Garbage bags were being used to cover extra equipment. Please be advised that garbage bags are not made of food grade material and must not be used to cover food equipment. Please acquire food grade bags to store food equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. It was noted that the facility was not following proper manual dishwashing procedures. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following dishwashing procedures: - Wash with soap and water and rinse with clean water in the first sink- prepare a quaternary ammonium solution in the second sink and leave clean dishes fully submerged in quat solution for at least two minutes. - Air dry the dishes. 2. It was noted that two compartment dishwashing sinks are not large enough to fully submerge reusable containers. Please either install larger sinks or remove all large reusable containers. The operator stated that they will be removing all large containers from the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?