Homesteader Health
10360 111 Street Grande Prairie AB T8V 7L3 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk in cooler light fixture is missing shatter proof cover.Ensure shatter proof cover is installed. Shatter proof bulb is an alternative option.Update: July 31, 2025Shatter proof covers are on order.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility uses bleach to sanitize food contact surfaces. Chlorine test strip is not available for testing the concentration of sanitizing solution. Obtain chlorine test strips to test the concentration of sanitizing solution. Ensure the concertation the sanitizing solution is tested and is at 100 ppm.
- 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?
- Temperature logs are not kept for upright coolers.Ensure temperature logs are kept for all refrigeration units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of Probiotic cooler ranged from 8 - 11 Deg C. Certain health products require refrigeration and were moved to another cooler. Ensure cooler is not used to store products that require refrigeration until cooler can maintain a temperature of 4 Deg C or colder.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Conversation with staff revealed improper dishwashing procedures being used. Education was provided during inspection. 2 compartment sink method posters will be provided. Ensure proper 2 compartment sink dishwashing procedures are followed.
- 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?
- A valid food handling permit is not displayed. Ensure a valid food handling permit is displayed in a location where it is easily visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk in cooler light fixture is missing shatter proof cover.Ensure shatter proof cover is installed. Shatter proof bulb is an alternative option.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No test strip is available for testing the concentration of sanitizing solution. Obtain a test strip to test the concentration of sanitizing solution. Ensure the concertation the sanitizing solution is tested when made. Attain 100-200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved sanitizing solution found onsite to sanitize the utensils which are used for cutting vegetable and porting samples. Ensure all utensils and food contact surface is washed, rinsed and sanitized with appropriate sanitizing solution. Ensure to obtain a test strip to test the concentration of the sanitizing solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?