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Coffee Stop

309 6 Street NE Slave Lake AB T0G 2A0 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer solution spray bottle was tested and measured at a concentration above 200 ppm (Test strip was bleached out). Public Health Inspector showed staff how to remake the sanitizer solution to 100 ppm during the inspection.Ensure that bleach sanitizer solutions are maintained at the required concentration of 100 ppm. Please ensure to test the sanitizer solution strength each time it is made and throughout the day to ensure appropriate concentrations are being maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following items were observed to be out at room temperature:1. Single serve dairy coffee creamers 2. A large container of International Delight Coffee CreamerLabeling on the above noted items state that they must be kept refrigerated. Staff put both items back into the refrigerator during the inspection.Ensure that high risk food items, such as dairy products, are maintained at their required temperatures (4 degrees C or lower/ 60 degrees C or higher) to prevent bacterial growth/contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility is now equipped with a small black freezer. The freezer was observed to be missing a thermometer.Operator obtained an appropriate thermometer for the freezer, which was equipped into the freezer during the inspection. All refrigeration and freezer units must be equipped with a functional thermometer to verify adequate temperatures are maintained for safe food storage.**Note: Adequate temperature of the freezer unit was verified by PHI during the inspection. The unit was measured at a temperature of -18 degrees C at the time of the inspection.
  2. Monitoring Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottle was observed to be unlabeled. Staff were able to label the bottle during the inspection. Ensure all chemicals and related substances are labeled for easy identification of their contents to prevent accidental misuse that can cause cross-contamination of food items and food contact surfaces.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the back room lacked a functional thermometer for monitoring temperature for food storage. Obtain food grade thermometer designed for use in fridge unit to verify that adequate temperatures are being maintained.**Note: Adequate temperatures of refrigeration unit was verified by PHI
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked chemical testing equipment to verify sanitizer solution concentration. Ensure test strips for the chosen sanitizer are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces & food equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures above the food handling area were observed without a cover. PHI was unable to verify if light bulbs are shatter proof during the inspection. Ensure that all light bulbs, fixtures, skylights, or other glass fixtures suspended over food processing areas are shatter proof or are shielded in a way to prevent the scattering of broken glass onto food, water, ice or equipment in the event of breakage.