Skip to content
Loading map…

Freshii

120 - 7000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General

12 inspections

  1. 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?
      • A sanitizer bucket was stored in the front handsink. The sanitizer bucket was removed upon request. Ensure that all handsinks are easily accessble for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap at the front handsink is in disrepair. The handle turns continuously but does not provide any water. Repair the cold water tap.
  2. Monitoring 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?
      • The cold water tap at the front handsink is in disrepair. The handle turns continuously but does not provide any water. Repair the cold water tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer dispenser was not working properly and the sanitizer dispensed measured 0ppm chlorine. The sanitizer line appeared to have bubbles which prevented the uptake of sanitizer. The line was flushed and a concentration of 100ppm chlorine was measured. Ensure sanitizer testing is done daily for proper concentrations.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispenser was dispensing a solution with 0ppm chlorine.Ensure that dispenser is able to produce 100 ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items were in the hot holder at 4 degrees Celsius. Food items were immediately moved back to refrigeration. Food is to be fully reheated prior to being placed in the hot holder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer is not being checked daily to ensure 100 ppm chlorine residual. Chlorine test strips were not available for checking sanitizer solution.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Temperature control and cleaning records not observed*Thermometer missing for the front cooler. Ensure thermometer is available and records of temperatures are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Ensure food is cooked before placed in hot holding. This was previously discussed. Ensure this ongoing practice is remediated.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items were in the hot holder at 10 degrees Celsius. Food items were immediately moved to cooking station.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Upon arrival inspector noted items with an internal temperature of 4-8 degrees Celsius in the Hot Holding Tables, which water was a temperature of roughly 20 degrees Celsius. Inspector had all items moved back into the cooler. Items are to remain refrigerated until they are cooked to an internal temperature of 74 degrees Celsius. Items are not to be placed in the hot holder until they are cooked to an internal temperature of 74 degrees Celsius, and the hot holder water measures a temperature of 60 degrees Celsius.Items can be reheated to order; those items must come directly from refrigeration and be reheated to an internal temperature of 74 degrees Celsius.2. Chicken that was already 4 degrees Celsius was being Thawed. Chicken must remain at 4 degrees Celsius or be immediately cooked.
  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upon arrival inspector observed food items in the hot holder at a temperature of 10 degrees Celsius. Inspector had all items moved back into the cooler. Items are to remain refrigerated until they are cooked to an internal temperature of 74 degrees Celsius. Items are not to be placed in the hot holder until they are cooked to an internal temperature of 74 degrees Celsius, and the hot holder water measures a temperature of 60 degrees Celsius. Items can be reheated to order; those items must come directly from refrigeration and be reheated to an internal temperature of 74 degrees Celsius.
  12. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The used rice scoop was being stored at room temperature. - Utensils that are used multiple times need to be stored in a way to reduce the growth of pathogens. Utensils either need to be stored in water that is either a temperature less than 4 degrees Celsius, greater than 60 degrees Celsius, or in a sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was being thawed at room temperature. Two of the bags of chicken were recorded to be 20 degrees Celsius internally and one was 1 degree Celsius. The two bags measured at 20 degrees Celsius were discarded. The one bag measuring 1 degrees Celsius was returned to the cooler. Food can never be thawed at room temperature. Food can only be thawed in the refrigerator, under constant cold running water, or in the microwave, or cooked from frozen with additional time added to the cooking procedure.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Pre-cooked cold chicken was placed directly in the hot holder and measured a temperature of 42 degrees CelsiusFood must be cooked to an internal temperature of 74 degrees Celsius prior to placing in the hot holder. One container of chicken was discarded. 2. Cooked brown beans were sitting at room temperature measured to be 32 degrees Celsius and were not in any active hot holding. Beans were discarded. 3. Prepped items, such as beans, broccoli, and corn were being held at room temperature. Once prepped items must immediately be placed in the refrigerator. Inspector placed the items in the refridgerator. 4. Opened Real Lemon juice was being stored at room temperature, when the label stated, "Refrigerator After Opening". Follow all manufacturer's directions. Inspector placed item in refrigerator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inspector requested to see a probe thermometer, inspector was only presented a IR thermometer. Probe thermometer is required for measuring internal temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The front hand sink was not supplied with liquid soap. 2. The back hand sink is not draining properly. 3. The back hand sink had utensils and containers stored in it. Ensure that hand sinks are fully stocked, in proper operation and only used for purposes of hand washing at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A new staff member was left to operate kitchen on their own after only working for 3 days. Staff should have proper and adequate food safety training and knowledge before being allowed to work alone. Staff should be set up for success.