Jacqui's Catering Ltd.
C310 9610 Franklin Avenue Fort McMurray AB T9H 1N7 · Food - General
12 inspections
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged raw meats were stored on top of other foods in the standing coolers.Store raw meats separately or below vegetables, cooked or ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of the prep cooler and standing glass door cooler were above 4 degrees Celsius. Operator indicated that coolers were at 4 degrees Celsius earlier in the day. Check temperature of cooler routinely throughout the day. Store perishable foods away from the temperature danger zone between 4C to 60C. Repair cooler if required, immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine sanitizer concentration was measured below 10ppm. The operator had contacted a technician to repair dishwasher or change the sanitizer solution. Sanitize manually by immersing food equipment in an approved sanitizer for minimum 2 minutes then air dry. This is to be conducted until the dishwasher is repaired to meet cleaning and sanitizing requirement (100 ppm chlorine).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior surfaces of the stainless-steel and glass-door standing coolers in the kitchen were insanitary with food spills and debris. - Thoroughly clean the cooler surface and remove dust from ventilation covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The surfaces of the wall, ceiling, ventilation fan and vent cover in the kitchen cookline were dusty.Clean these surfaces thoroughly and include these areas in the routine sanitation schedule.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Low temperature dishwasher chlorine sanitizer concentration was below 50ppm. Operator contacted a dishwasher technician to diagnose the issue. Inspector instructed operator to switch to manual sanitizing for dishware. Ensure chlorine sanitizer concentration is maintained at 100ppm
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- Chlorine sanitizer concentration from the dishwasher was measured below 100ppm. - Operator contacted a technician to recalibrate chlorine sanitizer pumps and lines. Inspector instructed operator to switch to using disposable utensils and dishware for serving customers, until dishwasher sanitizing is restored. Ensure chlorine sanitizer at the dishwasher is calibrated to 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats in the standing freezer were stored with cooked meats and other foods.Store raw meats separately or below vegetables, cooked or ready to eat foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine sanitizer concentration from the dishwasher was measured below 100ppm. Ensure chlorine sanitizer at the dishwasher is calibrated to 100ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked dish containing meat was kept outside temperature control with internal temperature measured at 21 Celsius. Operator indicated that dish was taken out of the cooler less than an hour prior to inspection and was intended to remain in cold holding until it has been completely served. Inspector instructed operator on how to prepare a cold holding storage using ice in a water bath. Dish was transferred to the cold bath during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- 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?
- A porous foot mat was placed on the kitchen floor to prevent slip and fall. Replace these with waterproof, cleanable and durable floor mats.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Thirteen ungraded crates of eggs were displayed at the checkout counter for sale. Owner indicated that eggs belonged to someone else. Eggs were removed from the premises.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Canned foods were stored on the kitchen floor by the back entrance door. Store foods at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked meat sauce and mushrooms stored on the top of the oven were measured at 22C and 24C, respectively. Several foods containing meats in hot holding were measured at 43C. Foods had been in there for over four (4) hours. Foods were discarded during the inspection.Store hot foods at 60C or more and cold foods at 4C or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meats were thawing in a pot containing water at the sink. Meats were measured at below 0C. Cold water faucet was turned on during inspection. Thaw foods under cold running water, in a cooler at 4C or less, in a microwave, or as part of cooking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flattened cardboard box and a porous, yarn food mat was placed on the kitchen floor to prevent slip and fall. Replace these with waterproof, cleanable and durable floor mats.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen was cluttered with food and equipment. Insufficient storage space available for food and equipment around the kitchen. Clear clutter and organize kitchen to prevent hazards, pest harborage and for easy movement around the kitchen space.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
0 infractions