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Freshii

410 - 5001 19 Street Red Deer AB T4R 3R1 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the front of the kitchen was previously leaking when both faucet handles were turned to the off position, and water flow and pressure were low.Update: The front handwashing sink no longer leaks, however the hot water handle has been removed and only cold water is currently available. Please ensure the hot water tap is repaired and functioning properly.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator was cooking a pre-portioned single serving of chicken in the oven. The chicken was cooked for 1 minute, as this was the current internal policy for meat products.The chicken was measured with a probe thermometer and was found to have reached 52°C after the 1 minute cook time. The operator then cooked the product for an additional minute, at which point the chicken reached 80°C.It was discussed with the operator that meat products are required to reach a minimum internal temperature of 74°C, and that cook times should be increased as needed to ensure this temperature is consistently achieved.Please ensure all meat products are confirmed to reach at least 74°C internally, and that thermometer measurements are used to verify oven cook times are sufficient for all products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the front of the kitchen was leaking when both faucet handles were turned to the off position, and water flow and pressure were low.Please ensure the handwashing sink is repaired so it does not leak, and that adequate water flow and pressure are restored to facilitate effective handwashing procedures.
  3. Monitoring Inspection

    1 infraction

    • 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 dispensers at the two handwashing sinks in the food prep area were empty at the time of the inspection. The operator refilled them.---After the correction all Handwashing sinks throughout the facility and washrooms were accessible, provided warm water, adequately stocked, unobstructed, and used solely for handwashing purposes.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    0 infractions