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Esteban's Cafe

10263 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Maple syrup, jam, chipotle sauce, and Hershey's sauce specifying "refrigerate after opening" were found open at room temperature.Items were either discarded or moved to the cooler.Ensure label directions for food storage are followed.
    • 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 strainer in the handwashing sink for vermicelli noodles.The handwashing sink can only be used for handwashing.One compartment of the 3 compartment sink can be used for food preparation activities.Strainer was removed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display cooler in the cooler room has a broken door. The cooler is currently maintaining temperature but the door does not completely seal.Repair or replace the door.Monitor temperature closely to ensure the cooler maintains a temperature of 4C or less.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pre-made, ready to use bleach disinfectant was being used as a sanitizer. The solution measured >>>200 ppm (completely bleached out the test strip).Bleach solutions used for food contact surfaces must be 100-200 ppm. Mix 1/2 tsp of regular, unscented household bleach with 1L of water.Verify concentration with a test strip.The pre-made solution may be used on non food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverages were on the floor in the dry storage room.Ensure all food and beverages are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The front display cooler measured 11.6C.High risk items were placed on ice.Ensure the cooler is capable of maintaining a temperature of 4C or less. 2. The front mini cooler measured 6.7C. Temperature control was adjusted and then cooler measured 4C. Continue to monitor.Temperature recording sheet sent via email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not readily available.Ensure chlorine test strips are readily available at the facility. Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.
    • 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 no paper towel present in the dispenser at the handwashing sink.Ensure there is always paper towel present in the dispenser at the handwashing sink.Dispenser was refilled during 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 reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions