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Fruiticana 33

26 - 140 East Chestermere Drive Chestermere AB T1M 1M1 · Food - General

6 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bags of dry ingredients were stored in a bin without a lid. Cover bin with lid to ensure that food is protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located at time of inspection. Ensure chlorine test strips are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall surrounding service window between kitchen and front area was damaged. Patch and repaint so that wall is smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall of kitchen shared with walk in cooler was covered in plastic wrap. Plastic was damaged in some areas making the wall hard to clean. Remove plastic to ensure that wall can easily be cleaned and sanitized.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer spray bottle in the kitchen measured 0ppm chlorine. 2. The sanitizer bucket in the front service area measured 0ppm chlorine. Ensure chlorine sanitizer is maintained at 100ppm chlorine.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were contaminated cloths on counter and shelf. Remove cloths. Use single use paper towel for sanitizing surfaces or ensure cloths are stored in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several containers of food in stand up cooler and prepared food in walk in cooler were not covered. Ensure all prepared food is covered to prevent contamination. 2. Buckets of sauces and boxes of vegetables were stored directly on the floor in walk in cooler. Ensure all food is stored at least 6 inches off floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mixer was set up in back loading area directly outside kitchen. Drywall in this area is unfinished and there is garbage and recycling stored close by. This is not a suitable area for food preparation. Move mixer and ensure all food preparation occurs within kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pakora was stored on top of display cooler at room temperature. This was placed into cooler during the inspection. Pakora is a high risk product and must be held under 4 degrees Celsius or above 60 degrees Celsius at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located at time of inspection. Ensure chlorine test strips are available.
    • 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 at hand sink in front service area was not in dispenser. Place paper towel in dispenser to prevent contamination of paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall surrounding service window between kitchen and front area was damaged. Patch and repaint so that wall is smooth, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning was required in the following areas:- floor of walk in freezer- floor of walk in cooler- cooler in kitchen- kitchen floor, particularly hard to reach areas under equipment and in corners2. The following areas were disorganized and require organization:- walk in cooler- cooler in kitchen- shelving in kitchen- corner of kitchen by service window
  3. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at back man door was in disrepair and there was a gap underneath the door. Repair weatherstripping to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was duct tape around floor drain in kitchen. Remove duct tape and ensure surface is smooth and easy to clean.2. The hand sink tap had a slow leak. Repair.
  4. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sweets on display were not fully covered and vulnerable to contamination from the public. Ensure all sweets are fully covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food were stored directly on the floor in kitchen and in walk in cooler. Ensure all food is stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including a toque, sweater and backpack were stored on shelving with dry ingredients. Ensure all personal items are stored in a designated area way from food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut potatoes soaking in water, cut onion, and cut cucumber was being stored at room temperature. This was discarded during the inspection. Cut vegetables are considered high risk foods and must be stored under temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in kitchen did not have hot water. Repair hand sink so that hot water is available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at hand sink where sweets were. Ensure this hand sink is stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in walk in cooler were unfinished mdf and were therefore porous. Replace or finish these shelves so they are impervious to moisture. *Cited again January 27, 2025
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen was cluttered and disorganized. Organize dry goods and remove any unnecessary items. This will allow easier cleaning. 2. The following areas were dirty and require cleaning:- floor behind cooler where sweets are stored- floor in kitchen- cooking equipment in kitchen- stand up cooler in kitchen
  5. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were some food products in plastic clam shell containers that had no label. Manager stated they are from franchisor. Please ensure these products are labelled according CFIA requirements so that their source is known.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in walk in cooler were unfinished mdf and were therefore porous. Replace or finish these shelves so they are impervious to moisture.
  6. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were some food products in plastic clam shell containers that had no label. Manager stated they are from franchisor. Please ensure these products are labelled according CFIA requirements so that their source is known.