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Fatima Discount Food Store

11809 66 Street NW Edmonton AB T5B 1J2 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • -The back receiving doors still had gaps between the 2 doors and along the bottom when fully closed. Doors must be properly sealed so that there is no visible light when fully closed to prevent entry of pests.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • -The back receiving doors still had gaps between the 2 doors and along the bottom when fully closed. Doors must be properly sealed so that there is no visible light when fully closed to prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay. Once payment is received, you will be e-mailed the food handling permit. Print this off and post it in an area visible to the public.
    • 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 was a leak coming from the ceiling by the back corner by the shelves in front of the staff break room. It was indicated that the roof was assessed by a contractor and that the roof will be repaired. Have the water cleaned up and contained. The ceiling and roof must be assessed by a professional to identify the issue and have this properly repaired so that further leaks and structural damage to the building do not occur.
  3. Initial Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • -Spray bottle containing sanitizer underneath the sink was still not labeled. Bottles must be labeled immediately to prevent misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine (bleach) was also being used as a sanitizer for items like cloths and for washing equipment. Obtain chlorine test strips that can measure between 0-200 ppm.-Quat sanitizer being used. Quat test strips were now available. Ensure you do not mix these 2 chemicals together.
    • 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?
      • The back receiving doors still had large gaps between the 2 doors and along the bottom when fully closed. Doors must be properly sealed so that there is no visible light when fully closed to prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay. Once payment is received, you will be e-mailed the food handling permit. Print this off and post it in an area visible to the public.
    • 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 was a leak coming from the ceiling by the back corner by the shelves in front of the staff break room. Have the water cleaned up and contained. The ceiling and roof must be assessed by a professional to identify the issue and have this properly repaired so that further leaks and structural damage to the building do not occur.