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Freddy's 2 for 1

4920 50 Avenue Barrhead AB T7N 1A1 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main pizza prep cooler was turned on late in the morning, and the temperature was 15C. Food was returned to the walk-in cooler until the prep cooler was at an satisfactory temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bleach, the sanitizing agent was being added to the first compartment sink containing the soapy water. The sanitizer solution shall be the last sink. Cookware shall be washed, rinsed and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Two chemical spray bottles are present without labels. The operator labelled the spray bottles during the inspection.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in sanitizer bucket were sitting in a low/weak concentration of bleach solution. Inspector instructed workers on how to make a proper sanitizer solution (1 tablespoon of bleach per 1 gallon of water). Fresh sanitizer solution was made and tested for proper concentration. Please ensure that during food preparation, sanitizing solution should be maintained at the correct concentration in order keep equipment and surfaces clean to prevent cross-contamination of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Surface sanitizer bottle stored on metal shelving by handwashing sink in kitchen was not labeled. Staff were able to label bottle to identify the chemical during inspection. Please ensure that chemicals are kept in containers which are clearly labeled to identify the contents.
    • 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 present during inspection. Inspector verbally instructed operator/staff to hang permit in a conspicuous place visible to the public. This was corrected by staff during the inspection. Facilities are required to obtain a food handling permit and approval to operate from the regional health authority. Please ensure you have the most up to date food permit displayed and unobstructed from being viewed.