Cozy Pierogi
11520 Westgate Drive Grande Prairie AB T8V 4E9 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature monitoring records are not kept / updated.Ensure temperatures are monitored daily for all cooling units and records are kept.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The refrigerator temperature was found to be 7-9*C at the time of inspection. The temperature of the soup in the refrigerator was probed at 4.8 *C. The thermometer was not observed in the refrigerator unit. Ensure the refrigerator's temperature is always maintained below 4*C. Ensure a thermometer is available for the refrigerator.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooked onion was left at room temperature.The staff moved the onion to the refrigerator. Ensure cooked food and potentially hazardous foods are displayed or held for service at room temperature for not more than 2 hours, after which, they must be discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is no written sanitation record available onsite.Ensure cleaning and sanitation records are maintained onsite.A sample sanitation plan with a checklist will be forwarded with this report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions