Food4U
128 Meadowbrook Drive E Brooks AB T1R 1N8 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloths maintained in a bucket contained no bleach residual. Cook was observed using detergent and water to wipe counters. *Maintain cloths in sanitizer solution and ensure counters are also sanitized following cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken burgers and chicken wraps are stored at room temperature in the temperature danger zone. The dessert cooler slider door was left open and measured 14 degrees Celsius. The hot holding unit is not equipped with a thermometer to monitor hot holding temperature. A temperature probe is not used to verify internal cooking temperature of burgers. *Food must be stored hot above 60 degrees Celsius or cold at 4 degrees Celsius or less.*Keep temperature equipment doors shut to prevent fluctuation of temperature. *Maintain thermometer in hot holding unit to monitor hot holding temperature. *Verify cooking temperatures using a probe thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink water pressure is low. The sink plug was stopped in the hand sink which does not allow water to drain. One front counter staff was observed washing hands with water and proceeding to wipe hands dry on clothing. *Hand sink must be operational with normal water pressure.*Do not plug sink to allow for water to drain.*Ensure all staff working in the kitchen are washing their hands with soap and using paper towel to dry their hands.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime is accumulating on a few handles throughout the kitchen. Clean and sanitize handles on cabinets and food equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The large stand-up cooler is operating at 50 degrees Fahrenheit (10 degrees Celsius). A pot of gravy in the cooler measured an internal temperature of 11.1 degrees Celsius. All high risk and potentially hazardous foods were moved to the prep and desert cooler. Ranch dressing in small dispenser cups with lids are stored at room temperature. Label states refrigeration after opening. *Do not use cooler until operating in safe temperatures of 4 degrees Celsius or less. Foods under refrigeration must be maintained at 4 degrees Celsius or less. *Keep refrigerated dressings refrigerated.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime is accumulating on a few handles throughout the kitchen. Clean and sanitize handles on cabinets and food equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket contains bleach with Mr. Clean. Do not add a detergent or other chemical to bleach sanitizer as this will change the chemistry and adds chemicals that may not be non-rinse. Sanitizer needs to be prepared as a non-rinse bleach-and-water-only solution to 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit is not equipped with a thermometer. Place a thermometer in the unit to monitor the temperature.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- Owner noticed she has not been billed for a food handling permit for quite some time and requested an invoice.
- 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?