Hiddo Mediterranean Food & Market
4940 54 Avenue Red Deer AB T4N 5K8 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available. Require sanitizer of 100ppm chlorine or 200ppm QUATs for food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer for 2-compartment sink.Require chlorine at 100ppm for dishwashing.Wash and rinse in first sink, sanitize for 2 minutes in second and allow to air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap or paper towels at hand sink.Require soap and paper towels at hand washing sink.Encourage hand washing.Use hand sanitizer for front bulk food distribution.
- 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?
- Permit expired 2023.Records indicate current permit is expired and new permit is not paid for. Purchase current permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available. Require sanitizer of 100ppm chlorine or 200ppm QUATs for food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer for 2-compartment sink.Require chlorine at 100ppm for dishwashing.Wash and rinse in first sink, sanitize for 2 minutes in second and allow to air dry.
- 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 testing strips to verify 100ppm concentration.Provide test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap or paper towels at hand sink.Require soap and paper towels at hand washing sink.Encourage hand washing.Use hand sanitizer for front bulk food distribution.
- 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?
- Permit expired 2023.Records indicate current permit is expired and new permit is not paid for. Purchase current permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 operator is operating without a valid Food Handling Permit.
- 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?