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Fuss Cupcakes

2339 Rabbit Hill Road NW Edmonton AB T6R 3L6 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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?
      • No record keeping is being maintained to monitor hold times for cupcakes with cream cheese frosting being stored at room temperature for maximum 2 hour.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test papers have expired.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food are stored directly on the walk-in freezer floor.- Store foods up off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of degreaser and cleaner were stored on the top tray of the metal storage rack above utensils.- All cleaning supplies are to be stored below foods and equipment/utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cupcakes with cream cheese icing are being stored out at room temperature.- High risk foods must be stored at less than 4C or greater than 60C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test papers have expired.
    • 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?
      • A gap is noted at the bottom of the front entrance door.- All exterior doors must have tight seals to prevent the possible entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup and debris noted on the floor around eth larger mixer, along the wall under the 2 compartment sink and grease trap.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves left on the shelf by the service area for reuse.- Disposable gloves are single use only and must be discarded upon removal from hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens directly into the food handling area - Door left open.- Install a self closure device on this door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers stored with eth handles in direct contact with the foods.- Store dispensers out of the foods and ensure dispensers with handles are being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: dust accumulation noted on the ceiling around the air vents, grime/debris noted on the exterior of the garbage bin and on the grease trap cover and floor in the area.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. 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)?
      • Quat sanitizer test papers onsite have expired.- Obtain new quat sanitizer test papers.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters instead of being immersed in a sanitizer solution in between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A cloth towel was noted hanging from the dishwasher which staff inform that they use it to remove excess water from the dishware.- Discontinue this practice. Allow dishware to air dry or use single-use paper towel to remove excess water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers onsite have expired.- Obtain new quat sanitizer test papers.