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Freshly Squeezed

270 - 11801 100 Street Grande Prairie AB T8V 3Y2 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • In Progress:Chlorine test strips were not available ** Ensure chlorine test strips are obtained
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the hand washing sinkOperator obtained hand soap during the inspection ** Ensure hand sink is supplies at all times.
    • 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 displayed and is not available on site** Ensure the food handling permit is displayed in a visible location** Copy of permit sent to manager
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the stand-up freezer containing packaged cheesecake slices had remnants of food left on the shelf that had molded** Ensure the noted area is cleaned and maintained in a sanitary manner
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A heavily soiled sponge was noted in the 2-compartment sink basin by the stand-up freezer. Sponge was discarded ** Ensure cleaning tools are maintained in a sanitary condition and regularly changed out
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved food safe surface sanitizer was not available - facility is using Clorox Clean Up which is not food safe as it requires a rinse step** Bleach was available for dishwashing - ensure a chlorine sanitizing solution is prepared using the bleach measured at 100-200ppm
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not available for review** Ensure temperature logs are being maintained** Templates sent to operator with report
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hand washing and dishwashing is taking place in the same 2-compartment sink. An additional 2 compartment sink is available in close proximity. Operator was not able to clearly explain proper manual dishwashing procedure. ** Ensure one 2-compartment sink is dedicated for dishwashing and the other 2-compartment sink is dedicated for hand washing.** Ensure the first dishwashing compartment is used for washing and rinsing dishes. The second compartment sink will be used for sanitizing. Fill the sink to a depth that allows all dishes/utensils to be fully submerged. Confirm that the concentration is at 100ppm for chlorine using testing strips and let soak for 2 minutes. Then air dry on a clean and sanitary surface.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available ** Ensure chlorine test strips are obtained
    • 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 displayed and is not available on site** Ensure the food handling permit is displayed in a visible location
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator/manager has limited knowledge of food safety. ** Ensure, at minimum, a store manager has food safety training
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The noted areas were noted in an insanitary manner:- the ice machine had an accumulation of slime inside - the compartment sinks were noted dirty with an accumulation of build up- the inside of the stand-up freezer containing packaged cheesecake slices had remnants of food left on the shelf that had molded** Ensure the noted areas are cleaned and maintained in a sanitary manner** Ensure all areas of the facility are maintained in a sanitary manner even if not mentioned above
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not available for review ** Ensure a daily, weekly, and monthly written cleaning schedule is implemented and followed.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available during the inspection. Operator noted they wipe counters with water. - Operator was educated on how to mix an appropriate sanitizer using the available bleach that is used for dishwashing. - Ensure an adequate sanitizer is prepared daily or as required. Check concentration with test strips regularly to confirm concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to confirm concentration- ensure to obtain test strips
    • 20. Do food handlers at the facility have adequate food safety training?
      • OUTSTANDING:- None of the staff members had a food safety training certificate.**Ensure to provide certification. Ensure a surpervisor has a food safety certification.