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D'Arcy's Meat Market

50 - 40 Chisholm Avenue St. Albert AB T8N 7R6 · Food - General

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    4 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?
      • Facility is not keeping temperature logs for coolers and freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing sink located closest to the entry is not draining properly. There appears to be a leak and blockage occurring with the sump pump used to drain it. This handwashing sink is required to be in operation for food handling to take place in this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles near the dishwashing sink have been moved out of place and must be returned to ensure ceiling is complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large, open top, air chiller display case was found to be at a temperature ranging from 10.3C to 13.5C (internal probe of product). Do not store perishable items in this display case until it is capable of achieving 4C or colder at all times.
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing sink located closest to the entry is not draining properly. There appears to be a leak and blockage occurring with the sump pump used to drain it. This handwashing sink is required to be in operation for food handling to take place in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large, open top, air chiller display case was found to be at a temperature ranging from 10.3C to 13.5C (internal probe of product). Do not store perishable items in this display case until it is capable of achieving 4C or colder at all times.
  5. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Facility has been placing their own baited traps. Educated as to the requirement of bait/poison being placed by licensed pest control operators only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large, open top, air chiller display case was found to be at a temperature ranging from 10.3C to 13.5C (internal probe of product). Display case held beef jerky, pepperoni, sausages, hard and soft cheeses, bacon and eggs. All items were moved to a back cooler capable of maintaining 4C at all times at the request of the PHI.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing sink located closest to the entry is not draining properly. There appears to be a leak and blockage occurring with the sump pump used to drain it. This handwashing sink is required to be in operation for food handling to take place in this area.
    • 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?
      • Facility has not been keeping monthly records of pest control measures. New template sent along with report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large, open top, air chiller display case was found to be at a temperature ranging from 10.3C to 13.5C (internal probe of product). Do not store perishable items in this display case until it is capable of achieving 4C or colder at all times.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted to be stored on prep counters. Food handlers were noted to be wiping hands using cleaning cloths. Cleaning cloths were also noted to be in physical contact with food items. Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counter or use them to wipe hands. These food items were discarded during the inspection. 2. A sanitizing solution was either not observed or was noted to be at 10 ppm.The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that a bleach solution at 100 ppm is present at each workstation at all times. 3. Food debris noted on hard-to-reach surfaces of the meat slicer. Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitation. A brush must be used to clean/sanitize hard-to-reach surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Food handlers were noted to be wiping hands using cleaning cloths. Food handlers were unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on, after taking them off and between gloves change, after handling raw meat. Please wash hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food debris noted at hard-to-reach surfaces of the meat slicer. A meat slicer must be dismantled to achieve proper cleaning and sanitizing. A brush must be used to clean/sanitize hard-to-reach surfaces. Both meat slicers were cleaned during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that facility was not following proper dishwashing procedures. Proper manual dishwashing procedures were discussed with the operator during the inspection:- Wash with soap and water in the first sink,- Rinse with clean water in the second sink, - Prepare bleach solution at 100 ppm. Leave clean dishes fully submerged in the bleach solution for at least two minutes. - Air dry all dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The plumbing line of the hand washing sink located in the meat cutting area was observed to be leaking. Please repair the leaking plumbing line. 2. The hand washing sink located in the front counter was not in operational state. Please repair the hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the walk-in-freezer. Please clean, sanitize and organize the walk-in-freezer and ensure it is maintained in a clean and sanitary manner at all times.