Crumbs Café and Pizzeria
9906 99 Street Sexsmith AB T0H 3C0 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The surface sanitizing spray bottle is inadequate for use as it showed a concentration of 0 ppm using both the chlorine and quaternary ammonium chemical test strips.Ensure the sanitizing spray bottle is replaced with one that has an active ingredient of either chlorine (measuring a concentration of 100 - 200 ppm), quaternary ammonium (measuring a concentration of 200 - 400 ppm), or iodine (measuring a concentration of 12.5 - 25 ppm).******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
- 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?
- At time of inspection:1. The pest control records (found in the binder in the cashier's area) were not up to date. The last record noted was July of 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records are kept up to date once per month. The other option is to hire a qualified pest control professional to monitor this facility for pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The surface sanitizing spray bottle is inadequate for use as it showed a concentration of 0 ppm using both the chlorine and quaternary ammonium chemical test strips.Ensure the sanitizing spray bottle is replaced with one that has an active ingredient of either chlorine (measuring a concentration of 100 - 200 ppm), quaternary ammonium (measuring a concentration of 200 - 400 ppm), or iodine (measuring a concentration of 12.5 - 25 ppm).******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Only some of the refrigeration units were equipped with a thermometer, while others were not.Ensure all refrigeration units are equipped with a functional thermometer.*****AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- At time of inspection:1. It was unknown whether chemical test strips were available to test the concentration of chemical inside all chemical sanitizer bottles.The owner / operator of this facility is requested to conduct the following, namely:1. Locate chemical test strips and use them to ensure all sanitizing spray bottles being used are at the correct concentration.
- 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?
- At time of inspection:1. The pest control records (found in the binder in the cashier's area) were not up to date. The last record noted was July of 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records are kept up to date once per month. The other option is to hire a qualified pest control professional to monitor this facility for pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The surface sanitizing spray bottle is inadequate for use as it showed a concentration of 0 ppm using both the chlorine and quaternary ammonium chemical test strips.Ensure the sanitizing spray bottle is replaced with one that has an active ingredient of either chlorine (measuring a concentration of 100 - 200 ppm), quaternary ammonium (measuring a concentration of 200 - 400 ppm), or iodine (measuring a concentration of 12.5 - 25 ppm).
- 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 logs were not being kept for any of the refrigeration units. Please ensure temperature checks are conducted and logs are being kept for refrigeration units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Only some of the refrigeration units were equipped with a thermometer, while others were not.Ensure all refrigeration units are equipped with a functional thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink was cluttered with kitchen utensils and therefore obstructed.Ensure the hand wash sink is free from clutter and remains designated for the purpose of handwashing only.
- 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?
- At the time of the inspection, the food handling permit (that was posted) was expired, and therefore, invalid. Please ensure that you obtain a valid food handling permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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?
- At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (copies of invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control plan / records are made available for review for this facility. If using the pest control checklist, one checklist must be filled out once (1) per month and kept in a binder so that they can be reviewed upon future inspections. A maximum of the most recent twelve (12) checklists are only required to be kept in this binder.*******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
- 20. Do food handlers at the facility have adequate food safety training?
- At time of inspection:1. There did not appear to be any Alberta-approved Food Safety Certificates available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain an Alberta-approved Food Safety Training Certificate. ****AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
- 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?