FIX. Coffee Bar & Bakery
317 Main Street NE Slave Lake AB T0G 2A3 · Food - General
17 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The wall to the right of the two-compartment sink is worn/damaged. Operator indicated that they will be installing a stainless-steel splash guard on the wall behind the two-compartment sink that will extend to cover the worn/damaged area. 2. The wall to the right of the employee bathroom in the kitchen has two small square sections cut out and the bottom section of the wall is open/damaged. Operator indicated that a contractor is in the process of repairing this wall. **Update (May 27, 2026): The small square sections in the above noted areas have been patched and the operator indicated that they have purchased the stainless-steel splash guard for the wall behind the two-compartment sink. Ensure the above noted walls are repaired. Walls in a commercial food facility must be maintained in good condition and must be smooth, durable, easy to clean and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The white stand-up freezer in the kitchen is not equipped with a thermometer. Ensure to obtain and equip a thermometer designed for use in the above noted unit to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezer was verified by PHI during the inspection, which was measured at -18 degrees C or lower.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An electrical outlet plate cover on the wall (left side) above the counter where the high temperature dishwasher is located is cracked. Ensure the electrical outlet plate cover is replaced and maintained in good repair to prevent electrical injury.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The wall to the right of the two-compartment sink is worn/damaged. Operator indicated that they will be installing a stainless-steel splash guard on the wall behind the two-compartment sink that will extend to cover the worn/damaged area. 2. The wall to the right of the employee bathroom in the kitchen has two small square sections cut out and the bottom section of the wall is open/damaged. Operator indicated that a contractor is in the process of repairing this wall. Ensure the above noted walls are repaired. Walls in a commercial food facility must be maintained in good condition and must be smooth, durable, easy to clean and impervious to moisture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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?
- Pest Control Records were not readily available for review at the time of inspection. Operator stated they would be able to provide copies of most recent pest control records once obtained. Provide copies of the past 6 months of pest control monitoring records to Public Health Inspector for review/verification. **Note: No signs of pests or pest activity observed at the time of inspection.**Update (February 10, 2026): Operator has created a physical pest control monitoring checklist that will be completed monthly. Please send a copy of the completed checklist to Public Health Inspector for review/verification.
- 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?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One hand sink located next to the entrance of the kitchen was observed to be in disrepair. The hot water handle was observed to be missing. Ensure that this hand sink is serviced and maintained in good working condition. All hand sinks in a commercial food facility shall be supplied with hot and cold running water. **Note: There is another hand washing sink available for staff to use for proper hand hygiene in the interim**Update (January 6, 2026): Hot water handle at the above noted hand sink is still missing. Facility operator indicated that a plumber has been contacted, the handle part has been ordered and should arrive/be installed within the next two weeks.**Update (January 27, 2026): Hot water handle at the above noted hand sink has still not been installed. Facility operator indicated that the part is still on order and should arrive/be installed within the next 10 days. Public Health Inspector requested a copy of the invoice for the handle part currently on order.
- 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 not readily available for review at the time of inspection. Operator stated they would be able to provide copies of most recent pest control records once obtained. Provide copies of the past 6 months of pest control monitoring records to Public Health Inspector for review/verification. **Note: No signs of pests or pest activity observed at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing station was observed to have empty beverage containers in the basin. Staff removed the containers upon request. Designated hand washing stations must be free from obstructions at all times to ensure ease of access for staff to perform proper hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One hand sink located next to the entrance of the kitchen was observed to be in disrepair. The hot water handle was observed to be missing. Ensure that this hand sink is serviced and maintained in good working condition. All hand sinks in a commercial food facility shall be supplied with hot and cold running water. **Note: There is another hand washing sink available for staff to use for proper hand hygiene in the interim**Update (January 6, 2026): Hot water handle at the above noted hand sink is still missing. Facility operator indicated that a plumber has been contacted, the handle part has been ordered and should arrive/be installed within the next two weeks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A can of mushroom soup in the dry food storage room was observed to have a dent at the bottom seam. Item was discarded by operator during the inspection. Food products that appear to be damaged in any way shall not be available for consumption. Ensure that canned food items are free of damage including, but not limited to, severe dents or bulging.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One hand sink located next to the entrance of the kitchen was observed to be in disrepair. The hot water handle was observed to be missing. Ensure that this hand sink is serviced and maintained in good working condition. All hand sinks in a commercial food facility shall be supplied with hot and cold running water. **Note: There is another hand washing sink available for staff to use for proper hand hygiene in the interim
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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 ventilation range hood above the grill/stove was observed to be overdue for service. The sticker on the range hood indicates that the last service date was April 2023. Ensure that range hood is professionally serviced as required for its maintenance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooling procedures were reviewed with the operator after a cooked turkey breast was observed to be cooling on the counter. Operator indicated that they cook the turkey breast in the oven and then place it on the counter to cool for a few hours and then into the fridge to later be processed the next day. The operator indicated that the cooked turkey breast had been cooling for 1 hr. The turkey breast was probed and measured at a temperature of 34 degrees C. PHI instructed staff to move the cooked turkey breast into the fridge for further cooling. Cooked foods must be cooled from 60°C (140°F) to 20°C (68°F) or less within 2 hours. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or less within 4 hours. Ensure that proper cooling methods for cooked foods are followed: ie. dividing food into smaller/thinner portions for faster cooling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A tray of eggs was observed to be stored at room temperature on the counter next to the stove. PHI instructed staff to move the eggs back into the walk-in cooler. Raw whole shelled eggs must be maintained at a temperature of 7 degrees C during storage, display, packaging or transportation to prevent bacterial growth.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen turkey breasts were observed to be thawing on the counter at room temperature. The turkey breasts were still in a frozen state, posing no risk to food safety. Staff were able to move the frozen turkey breasts into the refrigerator to continue thawing as requested. Ensure that proper thawing methods for frozen foods are being followed: in the refrigerator, under cold running water, or in the microwave to prevent bacterial growth/contamination.
- 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 ventilation range hood above the grill/stove was observed to be overdue for service. The sticker on the range hood indicates that the last service date was April 2023. Ensure that range hood is professionally serviced as required for its maintenance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Various plastic spatulas were observed to be in disrepair. The spatulas were discarded by the operator during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition for proper cleaning and sanitization.**Note: this is a repeat violation
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Various plastic spatulas were observed to be in disrepair. The spatulas were discarded during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition for proper cleaning and sanitization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment was observed to have significant food debris build up:1. Meat Slicer Machine2. Dough Sheeter Machine Staff were able to clean and sanitize these items during the inspection. Ensure that all equipment is maintained in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution used for disinfecting cutting boards was tested at a concentration above 100 ppm. A new bleach solution was made and PHI educated staff how to make/test solution. Ensure that sanitizer solutions used on reusable food equipment is maintained at required concentrations.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- RTU QUAT sanitizer is used for surface sanitization. The concentration reading was satisfactory, but no test strips are available for regular monitoring.Ensure that test strips for the chosen sanitizer is available on site and that staff regularly check the concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- A gap was noted under the back door with no weatherstripping to seal the exit. Ensure that weather stripping is installed and is in good repair to prevent entry of pests.Update (November 8, 2023): The weatherstripping has not been installed. Target response date has been extended.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer solution was measured at 50 ppm at the time of inspection. Inspector advised to temporarily use chlorine solution as a replacement. A few chlorine test strips were provided during inspection.Ensure that all sanitizer solutions are prepared at adequate concentration and monitor regularly with a testing device.
- 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?
- A gap was noted under the back door with no weatherstripping to seal the exit.Ensure weather stripping is installed and is in good repair to prevent entry of pests.
- 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?
- No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A strainer and a wooden spoon were noted to be in disrepair. Operator discarded the utensils during inspection.Ensure that all food utensils and equipment are in good repair to allow easy cleaning and sanitization, and to prevent physical contamination of foods from broken pieces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?