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Daphne's Market

2103 20 Street Didsbury AB T0M 0A2 · Food - General

9 inspections

  1. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of prepared diluted bleach sanitizer was measured at concentrations far in excess of 200ppm chlorine. Adjust concentration of chlorine sanitizer solution to 100ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the bottles of prepared sanitizer solution are not labelled. Label chemical containers present in this facility.
    • 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?
      • A section of weatherstripping underneath the back door is damaged, creating a gap that could allow for the entry of pests. Repair or replace weatherstripping to suitably cover indicated gap.
    • 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 are missing beside the kitchen handwashing sink.The baseboards on the exterior walls of the walk-in cooler have gaps with exposed insulation.Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling over the dishwashing area is missing tiles.Replace missing ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finishes in the walk-in cooler are unfinished. Several gaps in between ceiling and wall panels, between walls and floors, and around the doorframe were identified as being absorbent or otherwise difficult to clean.Repair or seal noted areas to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An exposed leg of the constructed work counter in the corner of the food preparation area is unfinished wood, rendering surfaces that would be more difficult to clean. Shelving used for utensil and cutting board storage is damaged, making the surface difficult to clean.Cover or finish table leg to render surfaces smooth and easily cleanable.Cover or finish damaged shelving, or move utensils into separate cleanable storage container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the food preparation area near the windows is cracking, creating gaps that makes surfaces in this area more difficult to clean.Seal or otherwise repair gaps to render the surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is damaged and covered in layers of tape, making the surface difficult to clean and sanitize. Repair handle to ensure high-touch surface is smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling directly above the hot foods holding area in the kitchen has a build-up of dirt and debris. Clean indicated area.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of prepared diluted bleach sanitizer was measured at concentrations far in excess of 200ppm chlorine. Adjust concentration of chlorine sanitizer solution to 100ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the bottles of prepared sanitizer solution are not labelled. Label chemical containers present in this facility.
    • 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?
      • A section of weatherstripping underneath the back door is damaged, creating a gap that could allow for the entry of pests. Repair or replace weatherstripping to suitably cover indicated gap.
    • 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 are missing beside the kitchen handwashing sink.The baseboards on the exterior walls of the walk-in cooler have gaps with exposed insulation.Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling over the dishwashing area is missing tiles.Replace missing ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finishes in the walk-in cooler are unfinished. Several gaps in between ceiling and wall panels, between walls and floors, and around the doorframe were identified as being absorbent or otherwise difficult to clean.Repair or seal noted areas to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An exposed leg of the constructed work counter in the corner of the food preparation area is unfinished wood, rendering surfaces that would be more difficult to clean. Shelving used for utensil and cutting board storage is damaged, making the surface difficult to clean.Cover or finish table leg to render surfaces smooth and easily cleanable.Cover or finish damaged shelving, or move utensils into separate cleanable storage container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the food preparation area near the windows is cracking, creating gaps that makes surfaces in this area more difficult to clean.Seal or otherwise repair gaps to render the surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is damaged and covered in layers of tape, making the surface difficult to clean and sanitize. Repair handle to ensure high-touch surface is smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling directly above the hot foods holding area in the kitchen has a build-up of dirt and debris. Clean indicated area.
  3. Risk Management Inspection

    5 infractions

    • 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 are missing beside the kitchen handwashing sink.The baseboards on the exterior walls of the walk-in cooler have gaps with exposed insulation.Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas over the dishwashing and utensil storage areas are missing ceiling tiles.Replace missing ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finishes in the walk-in cooler are unfinished. Several gaps in between ceiling and wall panels, between walls and floors, and around the doorframe were identified as being absorbent or otherwise difficult to clean.Repair or seal noted areas to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An exposed leg of the constructed work counter in the corner of the food preparation area is unfinished wood, rendering surfaces that would be more difficult to clean. Shelving used for utensil and cutting board storage is damaged, making the surface difficult to clean.Cover or finish table leg to render surfaces smooth and easily cleanable.Cover or finish damaged shelving, or move utensils into separate cleanable storage container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is damaged and covered in layers of tape, making the surface difficult to clean and sanitize. Repair handle to ensure high-touch surface is smooth and easy to clean.
  4. Monitoring Inspection

    6 infractions

    • 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?
      • Canned prepared zucchini salsa is being stored at room temperature. No pH control measures are available onsite to verify that this product is at an acidity suitable for shelf stability. Provide suitable pH test strips or other reliable means of measuring acidity, and provide record of measuring the acidity of salsa. Alternatively, store salsa under refrigeration.
    • 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 are missing beside the kitchen handwashing sink.The baseboards on the exterior walls of the walk-in cooler have gaps with exposed insulation.Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas over the dishwashing and utensil storage areas are missing ceiling tiles.Replace missing ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finishes in the walk-in cooler are unfinished. Several gaps in between ceiling and wall panels, between walls and floors, and around the doorframe were identified as being absorbent or otherwise difficult to clean.Repair or seal noted areas to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An exposed leg of the constructed work counter in the corner of the food preparation area is unfinished wood, rendering surfaces that would be more difficult to clean. Shelving used for utensil and cutting board storage is damaged, making the surface difficult to clean.Cover or finish table leg to render surfaces smooth and easily cleanable.Cover or finish damaged shelving, or move utensils into separate cleanable storage container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is damaged and covered in layers of tape, making the surface difficult to clean and sanitize. Repair handle to ensure high-touch surface is smooth and easy to clean.
  5. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The storage cooler under the oven does not have a display thermometer.Acquire accurate thermometer for coolers that do not have built-in display thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of chlorine sanitizer used onsite were not available. Acquire suitable chlorine test strips.
    • 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 are missing beside the kitchen handwashing sink, and the East wall of the coffee preparation area. The baseboards on the exterior walls of the walk-in cooler have gaps with exposed insulation.Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas over the dishwashing and utensil storage areas are missing ceiling tiles.Replace missing ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finishes in the walk-in cooler are unfinished. Several gaps in between ceiling and wall panels, between walls and floors, and around the doorframe were identified as being absorbent or otherwise difficult to clean.Repair or seal noted areas to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of shelving above the back food preparation area have raw wood edges.Cover or seal indicated areas to ensure smooth easily cleanable surfaces.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer available onsite was measured at concentrations in excess of 200ppm. An additional sanitizer bottle was measured at a concentration of 0ppm chlorine. Sanitizer was corrected to 200ppm chlorine during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open display cooler in the pre-packaged foods area was measured at an internal temperature of 7C. Adjust cooler to reduce temperature to 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ham and cheese bun was being stored outside of temperature controls. Baked foods containing meat or cooked vegetables must generally be stored under temperatures controls (hot-holding or refrigeration).Product was removed from ambient storage during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The storage cooler under the oven does not have a display thermometer.Acquire accurate thermometer for coolers that do not have built-in display thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of chlorine sanitizer used onsite were not available. Acquire suitable chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finishes in the walk-in cooler are unfinished. Several gaps in between ceiling and wall panels, between walls and floors, and around the doorframe were identified as being absorbent or otherwise difficult to clean.Repair or seal noted areas to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edges of shelving above the back food preparation area have raw wood edges.Cover or seal indicated areas to ensure smooth easily cleanable surfaces.
    • 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 are missing beside the kitchen handwashing sink, and the East wall of the coffee preparation area. The baseboards on the exterior walls of the walk-in cooler have gaps with exposed insulation.Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas over the dishwashing and utensil storage areas are missing ceiling tiles.Replace missing ceiling tiles.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The front food preparation used for barbeque menu items does not have a sneeze guard or other suitable means of protection from customer contamination. Provide a suitable sneeze guard to protect food from contamination.
    • 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?
      • The food handling permit for this facility was not posted. Post food handling permit in a visible location.
    • 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 are missing beside the kitchen handwashing sink, and the East wall of the coffee preparation area. Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep gaps present in sealed concrete flooring in food preparation and dishwashing areas of the kitchen, and along the East wall of the coffee preparation area.Seal or cover noted gaps to ensure floors are smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas over the dishwashing and utensil storage areas are missing ceiling tiles.Replace missing ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board of the sandwich prep cooler was discoloured. Thoroughly scour and clean surface to remove discolouration and ensure that this surface can be effectively sanitized as needed.
  8. Risk Management Inspection

    2 infractions

    • 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 are missing beside the kitchen handwashing sink, and the East wall of the coffee preparation area. Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep gaps present in sealed concrete flooring in food preparation and dishwashing areas of the kitchen, and along the East wall of the coffee preparation area.Seal or cover noted gaps to ensure floors are smooth and easily cleanable.
  9. Initial Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are gaps or improper seals observed between the wall and floor of the kitchen North wall, between the wall and stainless steel of the cooking line. Baseboards are missing beside the kitchen handwashing sink, and the East wall of the coffee preparation area. Repair noted areas to ensure smooth and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep gaps present in sealed concrete flooring in food preparation and dishwashing areas of the kitchen, and along the East wall of the coffee preparation area.Seal or cover noted gaps to ensure floors are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The available washroom is not equipped with a paper towel dispenser. Supply washroom with sanitary handwashing supplies.