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Dietz Meats - Events

1 - 108 Broadway Avenue E Redcliff AB T0J 2P0 · Food - Special Event

23 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. High-risk foods (raw sausages) were noted to be out thawing in the temperature danger zone (i.e. 4c-60c / 40F-140F).2. A functional thermometer was not available to use to test all hot food products.3. Two hot-holding units were noted. One was measured to be greater than 60c/140F, the other one was not yet up to this temperature.The owner / operator of this facility is requested to immediately conduct the following, namely:1. DO NOT thaw high risk food products out in the temperature danger zone. Place all high risk food products back inside a refrigeration unit that is at 4c/40f or less. Be advised that all high-risk food products were still frozen upon site visit. *****THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Obtain a functional thermometer to test all hot-held high-risk food items.3. Ensure both hot-holding units are at or above 60c/140F.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer solution was measured at 0ppm.Operator made a new bleach sanitizer solution and the concentration was verified at 100ppm.
  10. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have any sanitizer onsite at the time of the inspection.
  11. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have any sanitizer onsite at the time of the inspection.
  12. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution measured 0 ppm chlorine; operator agreed to make up a new solution and test it with available chlorine strips.
  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    0 infractions

  18. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at 0ppm- bleach was available and added to sanitizer bottle to obtain a ceoncetration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for samples was measured at 38C- An additional chafer fuel can was added under the hot holding unit then measured at 60C shortly after- Hot holding unit was not used until it reached satisfactory holding temperature
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged sausages were noted on the display table sitting at room temperature.- operator indicated that these were only for display and then later disposed of. - operator was instructed to label them as display only.
  19. Demand Inspection

    0 infractions

  20. Risk Management Inspection

    0 infractions

  21. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the sanitizing solution was measured at 50 ppm chlorine. The operator added some more bleach to the solution and the concentration was measured at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing supplies and a water tote for handwashing were present, however a catchment basin for the wastewater was not present. The operator informed the inspector that they would have a staff member bring the basin and they would complete set-up of their handwashing station.
  22. Demand Inspection

    0 infractions

  23. Demand Inspection

    0 infractions