Foster's Bakery
532 Poplar Road SW Calgary AB T3C 3W1 · Food - General
5 inspections
- 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?
- Gap along the front screen door. Fix the Gap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Stains build-up on the prep table in the deep fryer room. 2) Black stains along the main preparation table edges. 3) Scale weights were covered with paper and tape that can't be cleaned and sanitized.1 to 3) Address these issues.New stainless-steel tables and weights were ordered.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build-up on the pipes and behind and on top of equipment. Mochi on the ceiling above the packing table.Clean these areas.
- 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
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cork wooden panels were used for holding dough. Cork is absorbent and can't be washed and sanitized. Missing cork along the edges.Use food grade material for food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashes were not sanitized after rinsing.Follow the 3-step manual dishwashing. 1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 100ppm chlorine by submerging the dishes completely in the sanitizer for 2 minutes and then air dry.
- 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?
- Gap along the front screen door. Fix the Gap.
- 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) Deep fryer room floor was missing tiles. Fix the floor.2) Water damaged noted ceiling above the stove. Fix the ceiling.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Stains build-up on the coolers, freezer and other equipment handle areas. 2) Stains build-up on the prep table in the deep fryer room. 3) Black stains along the main preparation table edges. 4) Scale weights were covered with paper and tape that can't be cleaned and sanitized.5) Plastic bags were re-used to cover food.6) Heavy stains build-up on the 2-compartment sink wells. 1 to 6) Address these issues.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Stains build-up on the ceiling above the stove. 2) Dust build-up on the pipes and behind equipment.1 to 2) Clean these areas. 3) Personal items and tools were stored with food.Organize and provide a separate space to store personal items and tools.4) No temperature charts for coolers and freezersNo cleaning schedule was available. Check and record coolers and freezers temperatures and food surface sanitizer daily.Provide a cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired. The inspector informed the operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.**OUTSTANDING (2023-09-23). A certificate of Food Safety Basics Training was provided; the inspector informed the operator that a full Food Safety Training Course must be completed.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The operator was not able to demonstrate proper use of the two-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. A copy of the two-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards. Please ensure to follow the instruction/poster, as discussed during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap in the handwashing station was not in a proper dispenser. The inspector informed the staff/operator to ensure that the handwashing station is fully equipped/supplied with soap and paper towel in proper dispensers at all times during operations. Please obtain a soap dispenser.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired. The inspector informed the operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?