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Juice and Coffee Cafe

403 - 8706 Franklin Avenue Fort McMurray AB T9H 2J6 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two jugs of milk creams and yogurt stored in the prep line cooler were past their best before dates.Both food products were discarded by the owner during the inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in a spray bottle was measured above 200ppm. Solution was discarded and a new solution was prepared during the inspection. Solution was measured at 100ppm. Use chlorine sanitizer solution at 100 ppm to 200 ppm. Inspector recommended the following measurements for mixing chlorine sanitizer solution using: 1/2 teaspoon bleach to 1 Liter of water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal foods were stored on the cabinet beside condiments used for serving customers. Store personal food items separately from foods and equipment served to customers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Crates of raw eggs were stored on top of the freezer in the back room. Operator stated eggs were got from the grocery store.- Eggs were transferred to the cooler during inspection. Store eggs under refrigeration under 7 degree Celsius when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring Chlorine sanitizer solution was past its' expiration date. Replace Chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the kitchen handwashing station. - Provide soap for all handwashing stations in the food premises.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the washroom handwashing sink was in disrepair. There was no hot water available at the sink.- Repair hand washing sink faucet. Ensure hot water is available for handwashing at the sink.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Non-diary milk in the prep cooler was past its' best before dates.Milk was discarded during inspection.Ensure that food products are monitored regularly for their best before and expiry dates. Apply the first-in/ first-out method in food storage and usage to ensure food safety.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of drinks and a bag of rice were stored on the floor beside the storage counter area.Store all food items at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Crates of eggs were stored in room temperature at the back room. Operator indicated that eggs were just brought in from the grocery store. Store raw eggs at 7 Celsius at all times and away from the temperature danger zone (4C to 60C).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food inserts in prep cooler were insanitary. - Remove foods in food inserts, wash and sanitize inserts. Store foods directly in the clean food inserts, to retain adequate temperature controls at 4C or under. Surface of the garbage bin lid was dirty.- Clean the above surface thoroughly and disinfect.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at over 200ppm. Solution concentration was adjusted during inspection.Use chlorine sanitizer solution of 100 - 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The faucet at the 3-compartment does not extend to all three sinks in the dishwashing area. Ensure the faucet is able reach all three sinks for filling water or install an additional faucet for the 3rd sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The gap between the wall behind the dishwashing and hand washing sinks. Cover the gap with silicone / or caulking material to prevent water damage.