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D'Joseph Services Ltd.

101 - 3030 13 Avenue SE Medicine Hat AB T1B 1E3 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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 is a leak underneath the three-compartment sink.
  3. Risk Management Inspection

    1 infraction

    • 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 is a burnt out light in the kitchen.
  4. 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?
      • There is a burnt out light in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two bulbs are burnt out in the hot holding unit.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding measured 45-55 degrees C. The operator increased the temperature setting on the unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit does not have a thermometer capable of measuring the required temperature range. There was a thermometer present, but it only measures up to 20 degrees C.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing refrigerator in the kitchen area is unable to maintain proper temperature; repairs have been scheduled. It is not currently being used to store high-risk foods.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen meat left out on the counter to thaw. It was placed into a refrigerator by the operator.Food may be thawed:i) under refrigeration at 4°C (40 °F) or less;ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv) by microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A standing refrigerator measured >4°C. High-risk foods were moved to the prep cooler and a different refigerator..
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing refrigerator in the kitchen area, despite being set to 3.0-3.5°C, is not maintaining temperatures <4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area is cluttered and disorganized which can prevent effective cleaning and provide harborage for pests.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a food container in the handwashing sink. The container was removed by the operator. The handwashing sink is to be unobstructed and used for no purpose other than hand washing.
    • 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 vent filters on the hood canopy have a buildup of debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The chest freezer and refrigerator (freezer portion) by the customer seating area contain a buildup of food debris.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators do not currently have recognized food safety training. Operators stated that they will take the required courses.