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Homestead Bakeshop

228 24 Street Fort Macleod AB T0L 0Z0 · Food - General

3 inspections

  1. 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)?
      • The dishwasher achieved a final rinse temperature of 63.6C at the dish level. The dishwasher was run three cycles, and the temperature was consistent. The dishwasher should be able to consistently achieve a final rinse temperature of 71C at the dish level, and 82C at the "Final Rinse" manifold. Staff indicated that sometimes they have to wait 20 - 30 minutes between cycles, as the temperatures drops if the dishwasher is run for multiple cycles.
  2. 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)?
      • The dishwasher achieved a final rinse temperature of 63.6C at the dish level. The dishwasher was run three cycles, and the temperature was consistent. The dishwasher should be able to consistently achieve a final rinse temperature of 71C at the dish level, and 82C at the "Final Rinse" manifold. Staff indicated that sometimes they have to wait 20 - 30 minutes between cycles, as the temperatures drops if the dishwasher is run for multiple cycles.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff stated they use a detergent to clean food surfaces and equipment, but no sanitizer. Explained that detergents only help remove food debris and greases, and that sanitizer is needed to kill pathogens. Described how to mix a sanitizing solution, and provided a dishwashing poster to staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher achieved a final rinse temperature of 63.6C at the dish level. The dishwasher was run three cycles, and the temperature was consistent. The dishwasher should be able to consistently achieve a final rinse temperature of 71C at the dish level, and 82C at the "Final Rinse" manifold. Staff indicated that sometimes they have to wait 20 - 30 minutes between cycles, as the temperatures drops if the dishwasher is run for multiple cycles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the back baking room are not properly shielded. If the bulbs break, glass could fall into food and equipment. Please ensure that all lights in open food prep areas are properly shielded.