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Doug Barnes Cabin

Tamarack Way Fort McMurray AB T9K 1A2 · Food - General

2 inspections

  1. 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?
      • The faucet at the 3-compartment sink does not extend far enough to fill the outside 2 compartments. Adjust faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records not available onsite for review. Create written sanitation schedules/procedures for the kitchen space including what to clean, when to clean it, and using what chemicals.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solutions measured greater than the required 200ppm QUAT concentration. Ensure test strips are used when preparing sanitizer solutions. - June 4, 2025 - when the dispenser solution was reviewed it was determined that the chemical in use was not suitable for use in food areas. Manufacture directions for food contact surfaces were not indicated on product label. Discussed issue with volunteer supervisor and she indicated that she would obtain household bleach for the facility. This is acceptable and/or obtain a different QUAT chemical that is suitable for use on food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution buckets available and wiping cloths stored on countertops. Discussed issue with volunteer supervisor. All wiping cloths must be stored in a sanitizing solution when not in active use.Another option is to restrict to paper towel use when utilizing spray bottle sanitizer solutions and discard the paper towels immediately after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal thermometer was missing from the fridge.
    • 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?
      • Pest monitoring inspection records were not available onsite for review. Ensure monthly pest monitoring inspections are conducted and reports kept onsite.
    • 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 faucet at the 3-compartment sink does not extend far enough to fill the outside 2 compartments. Adjust faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records not available onsite for review. Create written sanitation schedules/procedures for the kitchen space including what to clean, when to clean it, and using what chemicals.