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J's Bakery Cafe

10017 100 Avenue La Crete AB T0H 2H0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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 monthly pest control record sheet seen at the time of inspection.Screen leading into the kitchen is damaged.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Roof where the exhaust fan in the kitchen is needs to be cleaned.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • Facility is waiting a new dishwasher to be installed on Dec. 9, 2023.Observed operator washing dishes by using manual two-compartment sinks method: wash/rinse at first sink (tub), sanitize at the other sink (tub). Bleach water sanitizer measured at rinse tub 100 ppm at the time of inspection (minimum: 100 ppm Chlorine sanitizer). According to Kitchen Manager, Betty Doerksen, a new High-temp mechanical dishwasher purchased, and a technician will come and install it over the weekend on December 9, 2023. Operator has purchased a Waterproof thermometer (Taylor brand) to check dishes after rinse cycle. Ensure it is at least 71 C on dishes. On dial at least 82 C (180 F) for at least 10 seconds.Submit photos once a new mechanical High-temp dish washer has been installed. Put your waterproof thermometer through a dishwashing cycle and take a photo of the maximum temperature on the thermometer once it has finished the full cycle. Submit both photos to undersigned PHI.Previous Inspection Report dated November 23, 2023: **High temperature dishwasher measured 60C after three rinse cycles. Dishwasher needs to be maintained at 71C at the rinse cycle (plate level). Dishwasher cannot be used until it reaches proper temperature. Facility must utilize two sink method for dishwashing. Discussed purchasing a waterproof thermometer to monitor dishwasher's temperature.
  5. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed dishwashing staff change the garbage bag and then open dishwasher after cycle was completed (clean dishes) without completing handwashing. Discussed with staff that they are to be practicing good hand hygiene. Discussed with staff that hands must be washed after handling the garbage and before removing clean dishes from the dishwaser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw hamburger meat was sitting out at room temperature since 8 am. Staff discarded product at time of inspection. Discussed that product may feel cold on outside, food could be warm on inside and bacterial growth present. Discussed proper methods to thaw food.
    • 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 measured 60C after three rinse cycles. Dishwasher needs to be maintained at 71C at the rinse cycle (plate level). Dishwasher cannot be used until it reaches proper temperature. Facility must utilize two sink method for dishwashing. Discussed purchasing a waterproof thermometer to monitor dishwashers' temperature.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Management has received their food safety certificate. However, additional staff members are required to obtain their food safety certificate. A list of an approved food safety courses will be provided with this inspection report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener felt greasy to touch. Please clean and sanitize more frequently.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Measuring cups and scoops were found being stored in dry storage ingredients. Raw hamburgers sitting on trays were stored on top of fry packs in the freezer. Discussed storing raw product on the bottom, in closed containers to prevent cross contamination. An opened can of corn was being stored in the cooler. Ensure all food is transferred to a food grade container once opened.
    • 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 measured 66.5C after two rinse cycles. Discussed purchasing a waterproof thermometer to monitor dishwashers' temperature. Dishwasher needs to be maintained at 71C at the rinse cycle. Operator will manually adjust temperature. Dishwasher cannot be used until it reaches proper temperature. Facility must utilize two sink method for dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener felt greasy to touch. Please clean and sanitize more frequently.