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La Crema Caffe

4 - 44 St. Thomas Street St. Albert AB T8N 6N8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***the sanitizer solutions were not being maintained at an effective concentration (bucket sanitizer concentration was 50ppm). Staff made a new sanitizer solution. Staff also diluted the very strong spray bottle of chlorine sanitizer down to the food safe 100ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The wiping cloth draped over the spray bottle was removed to the sanitizer solution upon request.
    • 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?
      • ***Food safety record keeping was not being maintained. Discussed that the perishable food temperature records, dishwasher records, and sanitizer concentrations were to be documented at least once a day.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***food contact equipment was being stored in contaminated water at room temperature between uses. Discussed that spoons and mixers that are not cleaned between each use must be protected from contamination and bacterial amplification. Discussed acceptable alternatives and operator set up the reusable tools in an ice bath between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***There were no labels on the sanitizer containers. Ensure containers are accurately labeled as to the contents.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • ***There was no hot water available at the washroom closest to the kitchen. The washroom closest to the kitchen had a small hot water leak from the faucet into the basin and the water had been turned off at the shut off valve. Staff was instructed to keep that hot water supply on and that washroom could remain in use.
    • 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 washroom further from the kitchen had a more significant leak from the shut off valve under the sink. Staff were instructed to keep that water turned off and to close that washroom until the repairs were completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ****Written cleaning schedule is needed. Discussed example was available on the AHS website information for your business. Link will be sent with this report.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ****Written cleaning schedule is needed. Discussed example was available on the AHS website information for your business. Link will be sent with this report.
  4. Monitoring Inspection

    9 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?
      • ***Food safety record keeping was not up to date although there were older forms present.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The front 2 door cooler (gentle) was not maintaining a 4C or colder temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Chlorine test strips are needed to be able to check the sanitizer concertation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The back hand sink was not accessible (obstructed by the garbage can) and was not stocked with soap and paper towels in adequate dispensers.
    • 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?
      • ***Pest control records were not available for review. Pest control records are to be completed monthly and maintained onsite and available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***There was no record on the file of someone having the food safety certificate. Link to the list of acceptable courses will be provided with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Deep cleaning is required as there is a build up of dirt/grime on the non food contact surfaces (doors, ceiling, handles).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ****Written cleaning schedule is needed. Discussed example was available on the AHS website information for your business. Link will be sent with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The food storage was not being maintained in an organized manner. There were chemicals stored in with the food. Food was stored on the floor.
  5. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Discussed the utensil storage (handles were to be accessible for the staff). Single service utensils were turned over, this reduced the chance that the mouth ends would be not handled by the staff.