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Cochrane Farmers' Market

800 Griffin Road E Cochrane AB T4C 2B8 · Food - Farmers' Market

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several vendors had inadequate labelling for foods prepared at home kitchen. For all home-made foods, ensure that proper labelling is placed to indicate the following information:- The food is prepared in a home kitchen that is not subject to inspection- The food is not for resale- The name, business name, email address or phone number of the business- The name of the food product- The date that the food product was prepared
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Two vendors re-heating foods onsite did not have adequate food-grade sanitizers prepared. Vendors were instructed to obtain household bleach and prepare chlorine solution at 100-200 ppm during the inspection. Chlorine test strips were available for sanitizer preparation.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were placed on display for sale at room temperature at several booths. Keep all eggs at or below 7 degrees Celsius2. Insulated cooler boxes with no mechanical refrigeration were not equipped with ice for effective cold holding. Vendors were instructed to purchase ice and place in every cooler.Vendors should monitor cold/hot-holding temperatures for perishable foods routinely, and any perishable foods left between 4 and 60 degrees Celius must be discarded after 2 hours.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several vendors did not have alcohol-based handrub, or hand-washing supplies readily available during operation. Ensure that vendors handling food onsite have adequate supplies for hand hygiene for their level of handling, and ensure that hand-hygiene practice is observed.
  2. Monitoring Inspection

    1 infraction

    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the vendors' chafing dish one of the compartments was not capable of keeping sample item hot 60C or above. There was not much sample item left in that compartment, so operator would not add any samples in that section of the chafing dish. Please make sure vendors monitor temperature of the equipment where they store the food items.
  3. Monitoring Inspection

    0 infractions