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Freshly Squeezed

305 3292 Dunmore Road SE Medicine Hat AB T1B 2R4 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with toppings measures 14 degrees C.Operator was told to move items out of the cooler or place on ice during service until the cooler is fixed.An internal thermometer is now present in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There should be additional shelving too allow for the proper storage of the many boxes containing food items being stored directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue under the shelving in the walk-in cooler.
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with toppings measures 14 degrees C. The digital thermometer is broken as it is reading 0°C.Operator was told to move items out of the cooler or place on ice during service until the cooler is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There should be additional shelving too allow for the proper storage of the many boxes containing food items being stored directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue under the shelving in the walk-in cooler.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with toppings measures 14 degrees C.Operator was told to move items out of the cooler or place on ice during service until the cooler is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There should be additional shelving too allow for the proper storage of the many boxes containing food items being stored directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue under the shelving in the walk-in cooler.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with toppings measures 14 degrees C.Operator was told to move items out of the cooler or place on ice during service until the cooler is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There should be additional shelving too allow for the proper storage of the many boxes containing food items being stored directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue under the shelving in the walk-in cooler.
  6. Risk Management Inspection

    1 infraction

    • 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 are required to verify sanitizer concentration.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper procedures for manually washing dishes are not in place. Staff did not demonstrate good knowledge for manual procedures and there is no approved food grade sanitizer available to staff. There is scented bleach present which is not food grade; if bleach is being diluted for use as a sanitizer it must be unscented.Educated staff on the sanitizing step for dishwashing and provided a poster.
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in bulk food containers, and the ice well, with the handle touching food/ice. They scoops were moved by the operator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper procedures for manually washing dishes are not in place. Staff did not demonstrate good knowledge for manual procedures and there is no approved food grade sanitizer available to staff. There is scented bleach present which is not food grade; if bleach is being diluted for use as a sanitizer it must be unscented.Educated staff on the sanitizing step for dishwashing and provided a poster.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel at the handwashing sink.
    • 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?
      • The food handling permit is not on display.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is syrup-like residue on the floor by the stand-up fridge/freezer.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was left in a well of ice. The scoop was placed in a plastic container
    • 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?
      • The food handling permit is expired.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes were on the floor, an order had just been received and the operator reported that they were waiting for a helper to come and assist with putting everything on to shelves/pallets.