Flavors Ice Cream

103 - 9616 Franklin Avenue Fort McMurray AB T9H 2J9 · Food - General

15 inspections

1. Demand InspectionJul 24, 2026

   10 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Several food products including a buttermilk carton and non-diary milk were past their expiration date of July 07, 2026. Milk products were discarded during inspection.Apply the first-in, first-out method to ensure stored foods are used within their valid dates. Discard foods that have past their best-before or expiration dates.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Internal temperature of a jug of milk inside a mini cooler at the checkout area was measured at 17 degrees Celsius. Cooler was not plugged in from the previous day. Milk was discarded during inspection. Check temperatures of all cooling units including coolers and freezers daily. Ensure coolers and freezers are plugged in and functioning properly at all times.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The food premises does not have an adequate dishwashing setup for the volume and level of food handling conducted on-site. Reusable dishes and utensils are used for food service; however, only a two-compartment sink was available in the food preparation area, and no dedicated handwashing sink was provided at that location.A separate handwashing sink was located behind the checkout area near the ice cream freezers, which is not readily accessible for food preparation activities.- Install a minimum three-compartment sink and a dedicated handwashing sink in the food preparation area. Alternatively, install a commercial dishwasher that meets regulatory requirements, along with a dedicated handwashing sink in the food preparation area. This must be completed to ensure adequate cleaning and sanitizing of food-contact equipment and proper hand hygiene by food handlers.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The paper towel dispenser at the front checkout handwashing station was installed at a distance from the handwashing sink. Single-use food service utensils were stored between the sink and the paper towel dispenser. This arrangement is not suitable for a food service environment, as food handlers may need to touch surrounding surfaces or reach across stored items after washing their hands, increasing the risk of contamination.- Relocate the paper towel dispenser adjacent to the handwashing sink and ensure it is readily accessible immediately after handwashing.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training available at the time of inspection. Food handlers and persons in care and control of the food facility had not provided proof of completion of an approved food safety training course.The Alberta Food Regulation (AR 31/2006) requires that at least one person in care and control of a food facility be certified in food safety. Provide a copy of a valid food safety training certificate from an approved course for at least one person in care and control of the food facility. Maintain proof of certification on site and make it available upon request.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Ventilation in the food preparation back room was inadequate at the time of inspection. The ambient air temperature in this area measured 32°C, creating an uncomfortable working environment and potentially affecting food safety by contributing to heat buildup around food handling and storage areas.- Install additional ventilation system in the food preparation back room to maintain a comfortable and sanitary food handling environment. Ensure the ventilation system is capable of effectively removing excess heat and providing adequate air circulation throughout the area.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Several counters and shelving edges were unfinished, exposing raw plywood. Unfinished wood surfaces are not smooth, durable, or easily cleanable and can absorb moisture, food debris, and contaminants.- Repair or finish all exposed plywood surfaces. Counter and shelving edges must be sealed and maintained with a smooth, durable, non-absorbent, and easily cleanable finish to prevent contamination and facilitate effective cleaning and sanitizing.
   • 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 gap in the wall behind the hand-washing sink located behind the checkout counter. Gaps and openings in walls can impede effective cleaning, allow the accumulation of dirt and debris, and may provide harbourage areas for pests.Cover the gap in the wall behind the hand-washing sink. Walls and adjacent surfaces to sinks must be smooth, non-absorbent, easily cleanable, and maintained in good repair to facilitate proper sanitation and prevent pest entry.
   • 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 hand sink behind the checkout counter was improperly installed. The plumbing connections were incorrectly configured, and the faucet was covered with plastic wrap hindering proper cleaning of sink faucet and surrounding. - Reinstall the sink with proper plumbing connections. Remove the plastic wrapped around the faucet and repair faucet and drain lines associated with the handwashing sink to ensure it is fully functional and maintained in good repair.
   • 26. Have plans for construction or alteration of this facility been submitted for approval?
     • Renovations commenced without prior notice to Environmental Public Health officer.Operator was contacted but did not respond. Provide design plot plans for renovations and details on plans to indicate any major installations within the food premises.
2. Demand InspectionJul 23, 2026

   6 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Several food products including a buttermilk carton and non-diary milk were past their expiration date of July 07, 2026. Milk products were discarded during inspection.Apply the first-in, first-out method to ensure stored foods are used within their valid dates. Discard foods that have past their best-before or expiration dates.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Internal temperature of a jug of milk inside a mini cooler at the checkout area was measured at 17 degrees Celsius. Cooler was not plugged in from the previous day. Milk was discarded during inspection. Check temperatures of all cooling units including coolers and freezers daily. Ensure coolers and freezers are plugged in and functioning properly at all times.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel roll was stored on top of the hand sink surfaces in the staff washroom, not inside the dispenser.Ensure hand washing supplies are provided at hand sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Handwashing stations throughout the store were not equipped with paper towels. Dispensers at the ice cream handwashing station and check out was empty. Paper towel roll at the dishwashing station was stored on the table, not in the provided dispenser.Provide paper towels in dispensers at the handwashing sinks. Ensure hand washing supplies are provided at hand sinks.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
   • 26. Have plans for construction or alteration of this facility been submitted for approval?
     • Renovations commenced without prior notice to Environmental Public Health officer.Operator was contacted but did not respond.
3. Risk Management InspectionJun 24, 2026

   5 infractions

   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel roll was stored on top of the hand sink surfaces in the staff washroom, not inside the dispenser.Ensure hand washing supplies are provided at hand sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Handwashing stations throughout the store were not equipped with paper towels. Dispensers at the ice cream handwashing station and check out was empty. Paper towel roll at the dishwashing station was stored on the table, not in the provided dispenser.Provide paper towels in dispensers at the handwashing sinks. Ensure hand washing supplies are provided at hand sinks.
   • 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?
     • Food Handling Permit had expired on April 30, 2026. Renew permit immediately.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
   • 26. Have plans for construction or alteration of this facility been submitted for approval?
     • Renovations commenced without prior notice to Environmental Public Health officer.Operator was contacted but did not respond.
4. Demand InspectionMay 21, 2026

   5 infractions

   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel roll was stored on top of the hand sink surfaces in the staff washroom, not inside the dispenser.Ensure hand washing supplies are provided at hand sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Handwashing stations throughout the store were not equipped with paper towels. Dispensers at the ice cream handwashing station and check out was empty. Paper towel roll at the dishwashing station was stored on the table, not in the provided dispenser.Provide paper towels in dispensers at the handwashing sinks. Ensure hand washing supplies are provided at hand sinks.
   • 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?
     • Food Handling Permit had expired on April 30, 2026. Renew permit immediately.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
   • 26. Have plans for construction or alteration of this facility been submitted for approval?
     • Renovations commenced without prior notice to Environmental Public Health officer.
5. Risk Management InspectionDec 17, 2025

   4 infractions

   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel roll was stored on top of the hand sink surfaces in the staff washroom, not inside the dispenser.Ensure hand washing supplies are provided at hand sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Handwashing stations throughout the store were not equipped with paper towels. Dispensers at the ice cream handwashing station and check out was empty. Paper towel roll at the dishwashing station was stored on the table, not in the provided dispenser.Provide paper towels in dispensers at the handwashing sinks. Ensure hand washing supplies are provided at hand sinks.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
   • 26. Have plans for construction or alteration of this facility been submitted for approval?
     • Renovations commenced without prior notice to Environmental Public Health officer.
6. Risk Management InspectionOct 23, 2025

   3 infractions

   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel roll was stored on top of the hand sink surfaces in the staff washroom, not inside the dispenser.Ensure hand washing supplies are provided at hand sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Handwashing stations throughout the store were not equipped with paper towels. Dispensers at the ice cream handwashing station and check out was empty. Paper towel roll at the dishwashing station was stored on the table, not in the provided dispenser.Provide paper towels in dispensers at the handwashing sinks. Ensure hand washing supplies are provided at hand sinks.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
7. Risk Management InspectionOct 9, 2025

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Food handler was observed using hand sanitizer for food contact surfaces. Inspector instructed food handler to discard hand sanitizer and mix a chlorine solution using bleach. Sanitizer solution was measured at 100ppm. Food contact surfaces must be cleaned using approved sanitizer solution and based on manufacturer's instructions. Ensure surface sanitizer solution is prepared and concentration is measured daily.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Several bags of flat breads and other foods were stored on the floor of the walk-in freezer.Drinks were stored on the floor of the walk-in cooler. - Store all foods at least 6-inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Samosas displayed in the hot holding unit were measured at 18 degrees Celsius. Hot holding unit was not switched. Samosas were discarded during inspection. High risk foods including samosas must be stored under temperature control, hot at 60 degrees Celsius or higher and cold at 4 degrees Celsius or lower.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel roll was stored on top of the hand sink surfaces in the staff washroom, not inside the dispenser.Ensure hand washing supplies are provided at hand sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Handwashing stations throughout the store were not equipped with paper towels. Dispensers at the ice cream handwashing station and check out was empty. Paper towel roll at the dishwashing station was stored on the table, not in the provided dispenser.Provide paper towels in dispensers at the handwashing sinks. Ensure hand washing supplies are provided at hand sinks.
   • 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?
     • Food Handling Permit was not displayed in an area visible to customers served in the food premises. An operator must ensure that the permit is displayed in a conspicuous place in the approved food establishment where it may be easily seen by persons served.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Dish and utensils used for serving the traditional sweets were stored unclean in the display warmer at the check-out counter. Food handler stated the food equipment was no longer in use.Clean all used, unclean food equipment. Remove all unused equipment from facility or store properly in a designated area.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Surfaces of the wooden cabinet in the backroom used for spice and dry food storage was dirty with accumulated debris and dust.Thoroughly clean cabinet surfaces and organize stored items.
8. Risk Management InspectionJul 15, 2025

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizing solution in an unlabeled spray bottle was measured at 0ppm. There was no other sanitizing solution prepared.Prepare sanitizer solution for the food contact surfaces daily. Use chlorine sanitizer at 100 to 200ppm and Quat sanitizer at 200ppm.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Several bags of flat breads were stored on the floor of the walk-in freezer.- Store all foods at least 6-inches off the floor.
   • 09. Are chemicals stored and handled in a safe manner?
     • A spray bottle containing an unknown chemical was not labeled to indicate its content. Thiswas found at the hand sink beside the ice cream display freezer.Label all bottles containing chemicals.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Cartons of milk were left out on the countertop at the coffee. Inspector instructed food handler to move milk cartons into the cooler during inspection. High risk foods must be kept under temperature controls at all times.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Paper towel roll was stored on top of the hand sink surfaces in the staff washroom, not inside the dispenser.Ensure hand washing supplies are provided at hand sinks.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Glass condiments containers used for preparing drinks at the coffee station behind the counter were dirty with accumulated debris and spills.Clean surfaces of glass container.
9. Monitoring InspectionJun 18, 2025

   14 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • Several cartons of milk in the walk-in cooler were past their expiration dates. Milk cartons were removed from the cooler and food handler instructed to discard them.Ensure foods expiration dates are monitored regularly.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizing solution in an unlabeled spray bottle was measured at 0ppm. There was no other sanitizing solution prepared.Prepare sanitizer solution for the food contact surfaces daily. Use chlorine sanitizer at 100 to 200ppm and Quat sanitizer at 200ppm.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Cleaning cloths were stored on different surfaces throughout the premises including the shelving units for disposal cups in the backroom.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Several bags containing milk in cartons were stored on the floor of the walk-in cooler.Ice cream pails and box of frozen fruits were stored on the floor of the walk-in freezer.Several pails containing dry bulk ingredients were stored on the floor in the backroom area. - Store all foods at least 6-inches off the floor.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Disposable take-out bowls were used as scoops for dry bulk food items and stored inside the bulk container.Remove take-out bowls immediately. Replace with washable scoops with handles.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • A shelf used for storing take-out cups and lids was cluttered with personal items including aprons and reusable grocery bags. Personal food was stored in contact with take-out containers.Store these personal items separate from food equipment areas.
   • 09. Are chemicals stored and handled in a safe manner?
     • A spray bottle containing an unknown chemical was not labeled to indicate its content. Thiswas found at the hand sink beside the ice cream display freezer.Label all bottles containing chemicals.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • There were no paper towels in the staff washroom dispenser.Ensure hand washing supplies are provided at hand sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Soap dispenser at the handwashing station inside the staff washroom was empty. Staff filled the dispenser with soap during inspection.Ensure hand washing stations are adequately equipped with soap and paper towels.
   • 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?
     • Current food handling permit was not displayed visibly in the premises. visible location. Expired food handling permit was displayed was displayed on the wall behind the counter.Remove invalid food permit immediately and replace with the current food permit.
   • 20. Do food handlers at the facility have adequate food safety training?
     • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Surfaces of the coffee machine behind the counter was unclean with coffee spills. Food handler was unsure how to clean the coffee machine and how frequently it was being cleaned.Adequately clean and sanitize the coffee machine.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Glass condiments containers used for preparing drinks at the coffee station behind the counter were dirty with accumulated debris and spills.Clean surfaces of glass container.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Food debris observed on several sections of the flour behind the table and equipment in the backroom area and walk-in freezer. Clean the floor area around the tables and equipment in the backroom.
10. Risk Management InspectionJan 7, 2025

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
11. Risk Management InspectionDec 19, 2024

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged foods including baked foods at the checkout counter was unlabeled. Operator indicated that foods were purchased from an approved facility. Provide the receipt for food source. Ensure that all prepackaged foods are properly labeled prior to display for sale.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal foods were stored in the walk-in cooler and freezer. Foods were stored on top of or beside the foods intended for customers. Store all staff personal items separately from foods and food equipment intended for use in serving the public.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate dishwashing equipment for level of food handling and service. Reusable food utensils used to serve customers were washed in a two-compartment sink.There were no dishwasher or 3-compartment sinks available on the premises.Inspector required operator to cease serving foods including drinks with reusable food utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures using the 2 compartment sinks was observed. Soiled dishes and utensils were washed and rinsed in one sink and piled on top of each other in the second sink to dry. Food utensils were not sanitized.Inspector instructed staff on how to prepare chlorine sanitizer solution at 100mg/L and to ensure all food equipment are sanitized then air dried on a drying rack after washing and rinsing.Ensure chlorine sanitizer (bleach solution) concentration is prepared at 100 - 200 ppm for use on all food utensils, equipment and food contact surfaces around the kitchen.
    • 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?
      • Operator was preparing and serving cooked foods to customers, on a food handling permit restricted to a minimal food handling only. Foods were cooked using a hot plate connected to an electrical socket on the wall near the dishwashing sinks in the back room. There was no ventilation in this area. Inspector instructed operator to cease food preparation immediately and remove hot plate from facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
12. Demand InspectionDec 9, 2024

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged foods including baked foods at the checkout counter was unlabeled. Operator indicated that foods were purchased from an approved facility. Provide the receipt for food source. Ensure that all prepackaged foods are properly labeled prior to display for sale.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Milk product including whipping cream was past its' best before dates. Milk was discarded by the staff during the inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal foods were stored in the walk-in cooler and freezer. Foods were stored on top of or beside the foods intended for customers. Store all staff personal items separately from foods and food equipment intended for use in serving the public.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate dishwashing equipment for level of food handling and service. Reusable food utensils used to serve customers were washed in a two-compartment sink.There were no dishwasher or 3-compartment sinks available on the premises.Inspector required operator to cease serving foods including drinks with reusable food utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures using the 2 compartment sinks was observed. Soiled dishes and utensils were washed and rinsed in one sink and piled on top of each other in the second sink to dry. Food utensils were not sanitized.Inspector instructed staff on how to prepare chlorine sanitizer solution at 100mg/L and to ensure all food equipment are sanitized then air dried on a drying rack after washing and rinsing.Ensure chlorine sanitizer (bleach solution) concentration is prepared at 100 - 200 ppm for use on all food utensils, equipment and food contact surfaces around the kitchen.
    • 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 at the ice cream station hand sinks. The paper dispensers were not functioning. Provide paper towels at all hand washing sinks.
    • 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?
      • Operator was preparing and serving cooked foods to customers, on a food handling permit restricted to a minimal food handling only. Foods were cooked using a hot plate connected to an electrical socket on the wall near the dishwashing sinks in the back room. There was no ventilation in this area. Inspector instructed operator to cease food preparation immediately and remove hot plate from facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Provide certification or successfully complete an approved food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper wells with the ice cream scoops were turned off during the hours of operations.The dipper wells were turned on during inspection.
13. Risk Management InspectionJun 20, 2024

    0 infractions

14. Monitoring InspectionJun 6, 2024

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheesecakes stored in the display cooler on the counter were measured at 24C. These items were discarded during inspection. The cooler was not functioning properly.Store high risk foods away from the temperature danger zone (4C to 60C). Repair cooler to maintain temperatures at 4C or below.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel at the washroom hand sink was stored on the countertop. Store paper towel in provided dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces in the walk-in freezer was dirty with debris.Clean the floor including the hard-to-reach areas.
15. Risk Management InspectionJan 22, 2024

    0 infractions