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Irricana Family Foods - Food

305 1 Avenue Irricana AB T0M 1B0 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Frozen meats (beef steak) stored in chest freezer for sale and bacon in the display cooler were noted to be past the best before date, some of the meats were molding, discolored and unfit for human consumption. Food items were discarded.**Ensure that food items sold in store are in good quality and fit for consumption.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer at time of inspection. Operator mixed 100ppm chlorine solution in spray bottle during inspection. Ensure there is a food safe sanitizer for sanitizing surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelf in bakery used to store baked goods had an accumulation of dirt and grease. Since surface is porous and can harbour bacteria, shelf will need to be re-finished or replaced to ensure surface is non-porous and easy to clean.*Cited again September 17. 2025
  3. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Products including macaroni salad, hot dogs, and chicken strips were discarded from cooler at back that were several weeks past best before date and appeared to be unfit for consumption.All products sold must be fit for consumption. Regularly check and discard spoilt products.*Cited again September 17, 2025 - Hummus was 1 month past best before date. Ensure products are fit for consumption.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not trained in proper two compartment sink dishwashing method and were not sanitizing dishes. Ensure dishes are washed and sanitized properly (poster attached in email).*Cited again September 17, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelf in bakery used to store baked goods had an accumulation of dirt and grease. Since surface is porous and can harbour bacteria, shelf will need to be re-finished or replaced to ensure surface is non-porous and easy to clean.*Cited again September 17. 2025
  4. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Products including macaroni salad, hot dogs, and chicken strips were discarded from cooler at back that were several weeks past best before date and appeared to be unfit for consumption.All products sold must be fit for consumption. Regularly check and discard spoilt products.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution on-site. Ensure an approved sanitizer solution such as 100ppm chlorine is available.*Cited again November 14, 2024
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not trained in proper two compartment sink dishwashing method and were not sanitizing dishes. Ensure dishes are washed and sanitized properly (poster attached in email).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelf in bakery used to store baked goods had an accumulation of dirt and grease. Since surface is porous and can harbour bacteria, shelf will need to be re-finished or replaced to ensure surface is non-porous and easy to clean.
  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution on-site. Ensure an approved sanitizer solution such as 100ppm chlorine is available.
  6. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ziploc bags of unlabeled meat were in freezer. Their source was unknown. These were discarded during the inspection. Ensure all food is labelled to indicate source.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers along back wall did not have working thermometers. Please place new thermometers in these units and ensure all coolers have working accurate thermometers.
  7. Initial Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ziploc bags of frozen beef were for sale without an adequate label. If repackaging food, labels must be applied so that the source of food product is identified.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers along back wall did not have working thermometers. Please place new thermometers in these units and ensure all coolers have working accurate thermometers.