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Ice Cream Shack

136 - 11 Athabascan Avenue Sherwood Park AB T8A 6H2 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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 - food safety record keeping must be implemented to include daily checklist/log of refrigeration and freezer unit temperatures (with copies of the checklists/logs kept on-site for review).
    • 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?
      • No - regular monthly pest control checklist or pest control service records are to be available and kept on-site (for a period of one year).Copy of the 'AHS monthly pest control checklist' is provided to the operator for use by staff (or instead, include monthly contract of pest control service by a licensed pest control company).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the hard ice cream scoops/dippers were being stored in stagnant water at room temperature after use (which can lead to bacterial growth and contamination of the scoops via the ice cream dairy product residual on the scoops). The operator is to ensure that either: a dipper well is installed via the plumbing system, the scoops are washed and rinsed after each use, or the scoops are stored inside a stainless steel container/well with hot water (at 60 degrees Celsius, or higher) or cold water with ice (at 4 degrees Celsius, or lower) - with the container water replaced after two hours (i.e. as ice melts). At present time, the operator will wash and rinse each scoop after use and store in an empty washed container.
  3. Monitoring Inspection

    3 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 - food safety record keeping must be implemented to include daily checklist/log of refrigeration and freezer unit temperatures (with copies of the checklists/logs kept on-site for review).
    • 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?
      • No - regular monthly pest control checklist or pest control service records are to be available and kept on-site (for a period of one year).Copy of the 'AHS monthly pest control checklist' is provided to the operator for use by staff (or instead, include monthly contract of pest control service by a licensed pest control company).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - the hard ice cream scoops/dippers were being stored in stagnant water at room temperature after use (which can lead to bacterial growth and contamination of the scoops via the ice cream dairy product residual on the scoops). The operator is to ensure that either: a dipper well is installed via the plumbing system, the scoops are washed and rinsed after each use, or the scoops are stored inside a stainless steel container/well with hot water (at 60 degrees Celsius, or higher) or cold water with ice (at 4 degrees Celsius, or lower) - with the container water replaced after two hours (i.e. as ice melts). At present time, the operator will wash and rinse each scoop after use and store in an empty washed container.