HT Catering and Meats
SW 12-42-26 W4 Ponoka County AB T4J 1R3 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A duct tape repair has been completed on a faucet adjacent to the dishwasher. Duct tape is not sufficient as a long-term repair because it is not an easily cleanable surface, and can accumulate contaminants (especially in a high-traffic, wet area). Corrective action: A permanent repair must be completed to return the equipment to a condition that is smooth, durable, easily cleanable, and impervious to moisture. The owner indicated that the parts for the repair are on order.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. An open bag of flour was being stored on the floor, thereby exposing it to the environment and potential contaminants. Corrective action: Food items must be stored at least 15 cm (6 in) above the floor to protect them from contamination. Additionally, bulk items must remain covered during periods of inactivity to reduce the risk of contamination.2. Inadequate scoops were being used to dispense dry bulk product (e.g. bowls), which can result in contamination of food items during preparation. Corrective action: Only use scoops with handles to retrieve dry bulk products.
- 09. Are chemicals stored and handled in a safe manner?
- Spray cans of "Farm + Livestock Insect Killer" were being stored in the dry storage area. Any insecticides sprayed in commercial food establishments must be applied by a licensed pest control operator. Otherwise, there is a risk of food becoming chemically contaminated. The cans were removed from the dry storage area during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility only had quats test strips available, but they were using chlorine bleach as their sanitizer. QT test strips are only effective for determining the strength of quaternary ammonium sanitizer solutions, not chlorine bleach sanitizer solutions. Corrective action: Appropriate test strips for the sanitizer being used must be obtained.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water samples have not been collected routinely (on a monthly basis), as required. The last recorded sample taken was 2025-11-18. Sampling is essential to ensure that your water is safe for food preparation and human consumption. Corrective action: Going forward, water samples must be collected and submitted on a monthly basis. Contact your preferred community health center to determine their collection day(s) and hours of operation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Deep grooves have formed on a large cutting board that was located in the food preparation area, which interferes with effective cleaning and sanitizing. This may lead to cross-contamination of food during preparation. Corrective action: Resurface or replace the affected cutting board to ensure that your food preparation surfaces are smooth, durable, easily cleanable, and impervious to moisture.2. A duct tape repair has been completed on a faucet adjacent to the dishwasher. Duct tape is not sufficient as a long-term repair because it is not an easily cleanable surface, and can accumulate contaminants (especially in a high-traffic, wet area). Corrective action: A permanent repair must be completed to return the equipment to a condition that is smooth, durable, easily cleanable, and impervious to moisture. The staff members present during the inspection indicated that repairing this piece of equipment was already a top priority and would be addressed soon.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Current: No current water sample has been taken, as water sampling is not being performed according to permit handling restrictions; monthly water sampling is required. Last recorded sample taken 2025-01-07.Previous: Water sampling is not being performed regularly, as monthly sampling is required. It is important to ensure that monthly sampling of the water supply is being carried out to ensure that the water is safe for food preparation and human consumption.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- - Water sampling is not being performed regularly, as monthly sampling is required. It is important to ensure that monthly sampling of the water supply is being carried out to ensure that the water is safe for food preparation and human consumption.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher did not meet sanitizer requirement temperature. This was corrected and the temperature met 180 degrees.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hood range filters require a deep clean. Please clean filters weekly and include in the weekly cleaning schedule.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine tested above 100ppm - test paper turned black then white indicating that the concentration was high enough to bleach out the test paper.Operator provided another bottle to test which was tested at 100ppm. The bottle exceeding 100ppm was re-mixed and tested at 100ppm.Operator is aware of the required concentration and will relay the mixing recipe to staff.Cleaning cloths not submerged in solution but are changed hourly and when visibly soiled.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions