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Famous Chicken

127 First Avenue Spruce Grove AB T7X 2H4 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled food, such as outdated potato salad, diced tomatoes that had mould on top and blackened pineapple - Still in the can were present. These were all discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are present.
  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • -a can of pineapple evidenced rust and dehydration from being old. Discarded
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -wiping cloths that are wet must be kept in sanitizing solution. Please print and post the wiping cloth guidelines. Link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -test strips for testing chlorine solution are not present. Please have these
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -wiping cloths that are wet must be kept in sanitizing solution. Please print and post the wiping cloth guidelines. Link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -a probe thermometer is not present for verifying the internal cooking temperature
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -remove unnecessary items from the premises-clean the pizza dough mixer after each use
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dustbane product being used is a disinfectant not a food grade sanitizer. Bleach being used was scented. Ensure that non-scented, non-fabric protector bleach is used. A jug of regular bleach was obtained and operator was instructed to sanitize using a 100 ppm concentration of chlorine sanitizer.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • An immediate second cook step was not occurring for preparation of Donair meat. Proper cooking procedures of Donair were discussed. Operator will now ensure second cook step occurs prior to cooling and storing Donair meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of onions and flour were stored on the floor. Ensure that all food items are stored off the floor. Food was moved off the floor. 2. Bowls were being used as scoops and stored directly in bulk food items. Ensure that scoops have a handle and are stored in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were open sauces stored at room temperature that stated "Refrigerate After Opening."Sauces were moved to the refrigerator.