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Cora Breakfast And Lunch - Store 380

190 - 375 St. Albert Trail St. Albert AB T8N 3K8 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer buckets were not being maintained at an effective 200ppm Quat solution. solution ranged from 50ppm to 100ppm. Corrected during the inspection. Discussed how the sanitizer concentration can change with use and it needed to be changed as often as necessary to maintain the effective 200ppm concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Wiping cloths were being left on the counters and not stored in an effective sanitizer solution between uses. Staff move the cloths to the sanitizer solution during the inspection.
  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Coolers on the line did not have the covers closed. Corrected during the inspection. The temperature had started going down on those units after the lids were closed. Discussed that the lids were to be closed unless active serving or stocking was happening for the unit.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The clean containers were being stored wet and there was visible mould present on the containers.dishwashing staff was instructed to clean and sanitize again and ensure that they were not stacked up until they were completely dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.
  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The washed containers were being stacked wet (dishwasher had not been in yet this morning and there was water between the containers that had been previously washed). The chef started spreading them out to dry. Discussed allowing to air dry or using paper towels. Demonstrated how they could be stacked to allow air drying after washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.
  6. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer concentration was >400ppm in the front buckets checked and the spray bottles. Discussed with cook, together checked the dispensing station and found that the one by the mop sink was putting out >400ppm. The one by the dishwasher was putting out 200ppm. Cook changed all the sanitizer containers using the working sanitizer dispenser by the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There were wet stacked containers present on the clean container storage rack. Containers are to be air dried before being put away. Stacking wet containers can allow for the growth of bacteria and mould and create unsanitary surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were wet containers present in the clean container pile on the shelving across from the walk in cooler. The nested wet containers were spread out to allow proper drying during the inspection. Staff will bring up with the regular dishwasher for this procedure. Do not stack the containers when they are still wet. Containers are to be air dried before being put away. Stacking wet containers can allow for the growth of bacteria and mould and create unsanitary surfaces.