Country Cousins
110 1 Street NE Linden AB T0M 1J0 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bags of Carrots were being stored on the Floor inside the Walk-In Cooler at the time of Inspection.Ensure that all Food is being stored off of the Floor at all times in order to prevent potential contamination of said Food. This was Corrected during the Inspection.
- 09. Are chemicals stored and handled in a safe manner?
- A Bottle of Laundry Soap was being stored alongside Food in the Dry Storage Area at the time of Inspection.Ensure that Chemicals are being stored separately from Foods in order to prevent potential chemical contamination of said Food.This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Containers of Butter labelled 'Keep Refrigerated' were being stored at room temperature in the Kitchen at the time of Inspection.Ensure that all High Risk Foods are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of Inspection.
- 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?
- There was no Food Handling Permit on display at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.This was Corrected during the Inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no Thermometer available for use onsite at the time of Inspection.Ensure that a Thermometer is kept on site at all times in order to measure the internal temperature of cooked high risk foods.Coolers and Freezers were measured to be within required safe temperature ranges at the time of Inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no Sanitizer Test Strips on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no Thermometer available for use onsite at the time of Inspection.Ensure that a Thermometer is kept on site at all times in order to measure the internal temperature of cooked high risk foods.Coolers and Freezers were measured to be within required safe temperature ranges at the time of Inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no Sanitizer Test Strips on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The Hand Sinks in the Kitchen and back area were out of Paper Towel at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towel at all times in order to facilitate proper hand washing technique.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards were missing inside the Walk-In Cooler and near the Dishwasher at the time of Inspection.Ensure that proper baseboards are installed in the above noted areas in order to facilitate proper cleaning. Food contact surfaces were made of stainless steel. Floors were made of a durable, non-absorbent, easy to clean material at the time of Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 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?
- There were no Pest Control Records on site at the time of Inspection.Ensure that Pest Control Records are being filled out and kept on site in order to show that the Facility has adequate Pest Control Measures in place.
- 20. Do food handlers at the facility have adequate food safety training?
- No proof of Food Safety Training has been received. Ensure that proof is sent before commencing operations.
- 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?