De Herdt Gardens
5706 49 Street Barrhead AB T7N 1A6 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) An ice scoop is being stored on cardboard. The ice scoop shall be stored in a container that can be clean and sanitized. The scoop shall be sanitized and placed in a cleanable container.2) Foods in the stand-up cooler in the baking area did not have covers. All foods being stored shall be covered to protect them from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Butter is being held at room temperature. As per manufacturer's instructions, butter shall be held at 4C or less. All butter shall be moved into a cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- The meat slicer was not cleaned satisfactory. Meat debris was found behind the blade and under the grinding stone cover. More indepth cleaning and sanitizing is required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff walked in the food prep area and started to help customers. Hand washing is required when entering the food prep area/kitchen
- 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?
- Numerous flies are present in the facility. Actions shall be taken to reduce the flies. Permanent fly control should be considered.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is being overloaded. Dishware shall be only a single layer to allow the sanitizing water to reach all sides.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no soap in the dispensor at the hand sink in the backery. Action shall be taken to have the dispensor refilled, or other soap dispensor placed at the handsink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?