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Eggcellent P'Eats

9908 103 Street Fort Saskatchewan AB T8L 2C9 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a crate of onions being stored directly on the floor of the kitchen.This was corrected once noted by inspector. Ensure all foods are stored at least six inches off the floor at all times.
  2. 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 water damaged building material on the lower wall of the bathroom behind the door. Remove water damaged building material and repair with material that is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers of the small cooler adjacent to the entrance of the kitchen.Clean areas noted above.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter containing whole garlic was being stored at room temperature. Garlic butter containing whole garlic must be stored in refrigeration at all times. Garlic butter containing only powdered garlic, can be stored at room temperature.
    • 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 water damaged building material on the lower wall of the bathroom behind the door. Remove water damaged building material and repair with material that is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back guard of the meat slicer. Ensure that the meat slicer is fully dismantled cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers of the small cooler adjacent to the entrance of the kitchen.Clean areas noted above.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Prepared bleach sanitizer solution had soap added. The staff prepared a fresh 100ppm chlorine/bleach sanitizer solution during inspection.Please do not add soap to sanitizer solution made for food contact surfaces.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the kitchen counter. The operator removed the cloth for laundry during inspection.Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantity of eggs was brought out from the cooler and kept on the kitchen counters for use. The operator was advised to move the eggs back into the cooler and bring them out in small quantities as needed. Please ensure your staff are aware that eggs should be brought out in small quantities, so they do not stay on the counter for more than 2 hours.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counters. 100ppm bleach/chlorine sanitizer solution was prepared during the inspection, and the cleaning cloths stored inside the solution.Please ensure used cleaning cloths are always stored in a bucket of sanitizing solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantity of eggs being used for food preparation were left on kitchen counter. The staff was advised to move some of the eggs back into the cooler.Please only bring out the quantity of eggs that can be used within two hours from the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the kitchen area had no paper towel. The staff replaced the paper towel during inspection.Please ensure all handwashing sinks at the facility are always supplied with soap, paper towel, hot and cold running water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The AC unit in the kitchen does not have a cover. Obtain a cover for the AC unit to prevent dust and dirt accumulation and physical contamination of food products.Oct 17, 2023: The AC unit in the kitchen was still missing a cover. The operator stated that the unit was not being used. Please ensure the AC unit is supplied with a protective cover or removed as you indicated during inspection.
    • 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 flooring in the washroom surrounding the grease trap is in disrepair. Repair the flooring so that it is durable, smooth, and impervious to moisture to faciliate ease of cleaning.Oct 17, 2023: The flooring around the grease trap was still in disrepair. Please complete the tiles to ensure the floor is smooth and easy to clean. Note that this is an on-going violation which must be corrected.