EP Coffee Club
4914 50 Street Elk Point AB T0A 0B5 · Food - General
6 inspections
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was at 0ppm QUAT.Ensure that sanitizer is at 200ppm QUAT for effective sanitization.Old bucket replaced with new solution and 200ppm QUAT achieved.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Unclean utensils (Knives) were observed hanging on the wall with other clean utensils. Do ensure that dirty knives are returned to the sink for dishwashing prior to placing them amongst clean utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- knives, pizza cutter - observed to be stored in between the sandwich cooler and prep table during use. An uncovered garbage bin was also noted underneath the prep table. Do ensure that used knives or other kitchen utensils are returned to sink after use to prevent cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please note the following regarding storage:1. Re-usable cups and plates that have been washed and sanitized were noted to be airdrying right next to hand wash station. This is a potential source of contamination, due to the splashes that may occur.2. Sing use disposable cups were noted in large quantities and out of their original container stored on top of the coffee machine. Single use cups should always be stored in their original packaging until use or in a covered sanitary dispenser. It should also be protected from moisture to prevent deterioration or mould growth.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was at 400ppm QUAT*200ppm QUAT was achieved - corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit temperature was at 55C.Ensure that this is maintained at 60C and above at all times to prevent bacteria contamination of the soup. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal thermometer for temperature monitoring were missing in two coolers:- Sandwich cooler- Standing cooling unit at back area of store.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink was inaccessible as a flowerpot was observed in the hand wash sink.Ensure that hand wash sink is accessible at all times to encourage hand washing practices amongst staff.This was corrected during the inspection.
- 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 control records were unavailable.Ensure you complete monthly and keep records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions