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Linden Ag Foods

102 Central Avenue East Linden AB T0M 1J0 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One compartment of the three-compartment sink was disconnected from the drain line.The operator was advised to connect the basin with the drainage line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The baking oven was thoroughly cleaned. The operator informed that they will buy new baking trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan was available.The operator is required to develop a written sanitation plan for the facility.
  3. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • April 17: A sanitizer solution in a spray bottle was measured at 0ppm. The operator prepared a 100 ppm chlorine solution upon PHI's request.Previous violation:No sanitizer solution was observed to sanitize food contact surfaces during the inspection. This has been noted as a repeated violation.After advising the operator multiple times to prepare a sanitizer solution, the operator finally prepared a chlorine sanitizer solution measured at 200ppm.There are multiple departments within the facility where food handling occurs. None of the departments had a prepared sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • April 17: The meat slicer was still dirty with visible food residues in hard to clean areas.Previous violation:The meat slicer in the deli section was observed to be unclean with visible food debris/residue. The operator indicated that the slicer is cleaned at the end of the day.The operator was advised to immediately clean and sanitize the meat slicer to remove all food residue.Implement a cleaning schedule to ensure the slicer is:-Cleaned and sanitized at least every 4 hours during continuous use-Cleaned and sanitized between slicing different types/species of meat-Fully disassemble removable parts during cleaning to ensure all surfaces are properly cleaned and sanitized-Ensure staff are trained on proper cleaning and sanitizing procedures.
    • 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?
      • April 17: The temperature logs were still not maintained.Previous inspection: Temperature logs were not maintained.Ensure the temperature logs are maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several bread loaves were observed being baked and then placed directly onto heavily soiled shelves prior to packaging.The operator discarded all the contaminated bread loaves on PHI's request.The operator was advised to clean and sanitize all food contact surfaces before and after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 17: A probe thermometer was still not available.Previous inspection: A probe thermometer was not available to verify temperatures of the high-risk foods prepared in the facility.-The operator is required to acquire an appropriate probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • April 17: Test strips were still not available.Previous inspection:Test strips to verify the concentration of chlorine solution were not available.Ensure relevant chlorine test strips are available in the facility.
    • 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 countertop used for storing the meat slicer and packaging food was unsuitable andimproperly finished.Ensure the countertop is made of a non-absorbent material, which is easy to cleanand sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food debris, dirt, grease and accumulation of burnt food inside the baking oven and baking trays.Ensure the baking oven is thoroughly cleaned and sanitized. Replace or thoroughly clean and sanitize the baking trays.Packaging containers (plastic and styrofoam containers) were very dirty and had accumulation of food particles on them.The contaminated packaging containers were discarded by the PHI.The operator was advised to keep all the packaging containers in their original packaging until use.Ensure the baking oven and baking trays are thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler located behind the office was observed to be in a highly unsanitary condition:-Shelving was dirty and visibly contaminated-There was no water on the floor during the re-inspection.-Fungal growth observed on the floor surfaces was cleaned-A pail hanging near the cooler fan was still observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan was available.The operator is required to develop a written sanitation plan for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Equipment and surfaces in the food establishment had an accumulation of grease, soil, andfood debris; this included but was not limited to floors, walls, shelving, and countertops andbottoms, meat slicer, refrigerator and blinds in the deli section. The chest freezer in the back next to the dry storage area was covered with a black layer of dust. Ensure this is thoroughly cleaned.Corrective actions to be taken before the re-inspection:Thoroughly clean and sanitize all the areas mentioned above including:-All shelving units throughout the facility-Floors and walls in the walk-in coolers/freezers.-Remove all the cardboards used for shelving throughout the facility.-The microwave was heavily soiled both internally and externally and requires thorough cleaning and sanitization.-The refrigerator in the deli area was observed to be very dirty and requires cleaning.-The walls, floors, and curtains in the deli area require thorough cleaning and sanitization.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • April 17: Solid waste was overflowing from receptacles that were unsuitable for safe disposal. Unwanted fresh produce was observed to be stored in a cardboard box which was overflowing with waste.The operator was advised to acquire appropriate waste receptacles with a lid and dispose of waste in a timely manner.Previous inspection: A strong rotten flesh odour was noted in the meat processing department. It was observed that unwanted meat and bones were disposed of in an uncovered waste receptacle, contributing to the odour.The operator was asked to immediately remove and properly dispose of waste from the reprocessing area.Improper handling of meat waste creates serious contamination and pest risks. Waste must be properly contained, covered, and removed regularly to maintain a sanitary food processing environment.It was noted throughout the facility that the unwanted food was not disposed of in a timely and sanitary manner.
  4. Risk Management Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several dented cans were observed in the canned food area of the store. Ensure dented cans particularly those with dents along the seams are discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • April 17: A sanitizer solution in a spray bottle was measured at 0ppm. The operator prepared a 100 ppm chlorine solution upon PHI's request.Previous violation:No sanitizer solution was observed to sanitize food contact surfaces during the inspection. This has been noted as a repeated violation.After advising the operator multiple times to prepare a sanitizer solution, the operator finally prepared a chlorine sanitizer solution measured at 200ppm.There are multiple departments within the facility where food handling occurs. None of the departments had a prepared sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • April 17: The meat slicer was still dirty with visible food residues in hard to clean areas.Previous violation:The meat slicer in the deli section was observed to be unclean with visible food debris/residue. The operator indicated that the slicer is cleaned at the end of the day.The operator was advised to immediately clean and sanitize the meat slicer to remove all food residue.Implement a cleaning schedule to ensure the slicer is:-Cleaned and sanitized at least every 4 hours during continuous use-Cleaned and sanitized between slicing different types/species of meat-Fully disassemble removable parts during cleaning to ensure all surfaces are properly cleaned and sanitized-Ensure staff are trained on proper cleaning and sanitizing procedures.
    • 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?
      • April 17: The temperature logs were still not maintained.Previous inspection: Temperature logs were not maintained.Ensure the temperature logs are maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several bread loaves were observed being baked and then placed directly onto heavily soiled shelves prior to packaging.The operator discarded all the contaminated bread loaves on PHI's request.The operator was advised to clean and sanitize all food contact surfaces before and after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 17: A probe thermometer was still not available.Previous inspection: A probe thermometer was not available to verify temperatures of the high-risk foods prepared in the facility.-The operator is required to acquire an appropriate probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • April 17: Test strips were still not available.Previous inspection:Test strips to verify the concentration of chlorine solution were not available.Ensure relevant chlorine test strips are available in the facility.
    • 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 countertop used for storing the meat slicer and packaging food was unsuitable andimproperly finished.Ensure the countertop is made of a non-absorbent material, which is easy to cleanand sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food debris, dirt, grease and accumulation of burnt food inside the baking oven and baking trays.Ensure the baking oven is thoroughly cleaned and sanitized. Replace or thoroughly clean and sanitize the baking trays.Packaging containers (plastic and styrofoam containers) were very dirty and had accumulation of food particles on them.The contaminated packaging containers were discarded by the PHI.The operator was advised to keep all the packaging containers in their original packaging until use.Ensure the baking oven and baking trays are thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler located behind the office was observed to be in a highly unsanitary condition:-Shelving was dirty and visibly contaminated-There was no water on the floor during the re-inspection.-Fungal growth observed on the floor surfaces was cleaned-A pail hanging near the cooler fan was still observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan was available.The operator is required to develop a written sanitation plan for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Equipment and surfaces in the food establishment had an accumulation of grease, soil, andfood debris; this included but was not limited to floors, walls, shelving, and countertops andbottoms, meat slicer, refrigerator and blinds in the deli section. The chest freezer in the back next to the dry storage area was covered with a black layer of dust. Ensure this is thoroughly cleaned.Corrective actions to be taken before the re-inspection:Thoroughly clean and sanitize all the areas mentioned above including:-All shelving units throughout the facility-Floors and walls in the walk-in coolers/freezers.-Remove all the cardboards used for shelving throughout the facility.-The microwave was heavily soiled both internally and externally and requires thorough cleaning and sanitization.-The refrigerator in the deli area was observed to be very dirty and requires cleaning.-The walls, floors, and curtains in the deli area require thorough cleaning and sanitization.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • April 17: Solid waste was overflowing from receptacles that were unsuitable for safe disposal. Unwanted fresh produce was observed to be stored in a cardboard box which was overflowing with waste.The operator was advised to acquire appropriate waste receptacles with a lid and dispose of waste in a timely manner.Previous inspection: A strong rotten flesh odour was noted in the meat processing department. It was observed that unwanted meat and bones were disposed of in an uncovered waste receptacle, contributing to the odour.The operator was asked to immediately remove and properly dispose of waste from the reprocessing area.Improper handling of meat waste creates serious contamination and pest risks. Waste must be properly contained, covered, and removed regularly to maintain a sanitary food processing environment.It was noted throughout the facility that the unwanted food was not disposed of in a timely and sanitary manner.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer in the deli section was observed to be unclean with visible food debris/residue. The operator indicated that the slicer is cleaned at the end of the day.The operator was advised to immediately clean and sanitize the meat slicer to remove all food residue.Implement a cleaning schedule to ensure the slicer is:-Cleaned and sanitized at least every 4 hours during continuous use-Cleaned and sanitized between slicing different types/species of meat-Fully disassemble removable parts during cleaning to ensure all surfaces are properly cleaned and sanitized-Ensure staff are trained on proper cleaning and sanitizing procedures.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was observed to sanitize food contact surfaces during the inspection. This has been noted as a repeated violation.After advising the operator multiple times to prepare a sanitizer solution, the operator finally prepared a chlorine sanitizer solution measured at 200ppm.There are multiple departments within the facility where food handling occurs. None of the departments had a prepared sanitizer solution.
    • 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?
      • Temperature logs were not maintained.Ensure the temperature logs are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available to verify temperatures of the high-risk foods prepared in the facility.-The operator is required to acquire an appropriate probe thermometer.
    • 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 to verify the concentration of chlorine solution were not available.Ensure relevant chlorine test strips are available in the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was present on-site but was not displayed in a location visible to the public.The operator posted the FHP in a location visible to the public on PHI's request.
    • 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 packaging area in the meat department was observed to be unclean. The table supporting the packaging equipment was covered with tablecloth and paper materials, which were soiled.The operator was advised to remove the soiled tablecloth and papers.The absorbent materials like cloths and paper can promote harbouring of bacteria and contaminants on them. These are not easily cleanable or sanitizable, compromising hygiene.There is an increased risk of cross-contamination to meat products and food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan was available.The operator is required to develop a written sanitation plan for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler located behind the office was observed to be in a highly unsanitary condition:-Shelving was dirty and visibly contaminated-Water pooling was present on the floor-Fungal growth observed on the floor surfaces-A bucket hanging near the cooler fan, indicating a possible leak or maintenance issue.The operator was asked to remove all the food items in the affected areas.Corrective actions to be taken before the re-inspection:Thoroughly clean and sanitize:-All shelving units-Floors and walls-Remove and remediate fungal growth using appropriate cleaning and sanitizing methods.-Eliminate standing water and determine the source of pooling-Repair and maintain the cooler unit, including investigating the cause of the leak (e.g., fan, condensation line)-Remove the bucket and ensure a permanent fix is implementedEnsure the cooler is maintained in a clean, dry, and sanitary condition at all times
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A strong rotten flesh odour was noted in the meat processing department. It was observed that unwanted meat and bones were disposed of in an uncovered waste receptacle, contributing to the odour.The operator was asked to immediately remove and properly dispose of waste from the reprocessing area.Improper handling of meat waste creates serious contamination and pest risks. Waste must be properly contained, covered, and removed regularly to maintain a sanitary food processing environment.It was noted throughout the facility that the unwanted food was not disposed of in a timely and sanitary manner.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Multiple Dented Cans of Food were observed for sale at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer prepared and available for use in the Meat Department at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The inside of the Microwave in the Deli area was dirty at the time of Inspection.2) The Floor in the Deli area was dirty at the time of Inspection.Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.These were Corrected during the Inspection.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The Glass Door to the upright Cooler in the Deli was Dirty at the time of Inspection.2) The Meat Slicer in the Deli was dirty at the time of Inspection.1/2 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the Shelves in the Walk-In Cooler were being lined with Cardboard at the time of Inspection.Ensure that the Shelves are only being lined with a material that is non-absorbent, smooth, and easy to clean in order to facilitate proper cleaning and sanitizing of the Shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The inside of the Microwave in the Deli was dirty at the time of Inspection.2)The Floors in the Deli area were dirty at the time of Inspection.3)The Door on the upright Cooler in the Deli was dirty at the time of Inspection.1/2/3 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.