Love Eats Cafe
Lot 1 Block 69 Plan 16 Plamondon AB T0A 2T0 · Food - General
7 inspections
- Risk Management 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?
- The back door was propped open to allow for ventilation. This may allow pests or dust/debris to enter.If the back door will be used for ventilation there must be a screen present capable of keeping out pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Flooring in several areas, including near the back display cooler, was damaged with gaps and broken pieces. A section of flooring near the back display cooler was slightly heaved as well.Repair or replace the flooring so that it is smooth, impervious to moisture, and easy to clean.2. There are no baseboards present behind the mixer.It is recommended to have baseboards present which are sealed to prevent debris accumulation and water infiltration. At minimum, there must be a seal between the floor and the wall.3. The ventilation unit in the facility has not yet been serviced. Ensure the ventilation filters are maintained in clean and sanitary condition to ensure they are capable of functioning properly.Have the ventilation unit serviced.
- 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?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked ground beef was sitting near the hot holding unit and had recently been removed from the cooler. Staff were waiting until the current container of ground beef was empty to replace the unit.Do not use the hot holding unit to reheat items. Items must be heated or re-heated as fast as possible (eg on the stove, in the microwave) to an internal temperature of 74C before being placed in hot holding.Once in hot holding, items must be maintained at 60C or greater.If items fall below 60C, they must be discarded after 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available.Ensure there is a probe thermometer available for monitoring food temperatures.Digital thermometers are recommended.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not present in a dispenser.Ensure paper towel is in a dispenser at all times.
- 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?
- Posted permit expired December 2025.Post the current permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Flooring in several areas, including near the back display cooler, was damaged with gaps and broken pieces. A section of flooring near the back display cooler was slightly heaved as well.Repair or replace the flooring so that it is smooth, impervious to moisture, and easy to clean.2. There are no baseboards present behind the mixer.It is recommended to have baseboards present which are sealed to prevent debris accumulation and water infiltration. At minimum, there must be a seal between the floor and the wall.3. The ventilation unit in the facility has not yet been serviced. Ensure the ventilation filters are maintained in clean and sanitary condition to ensure they are capable of functioning properly.Have the ventilation unit serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a buildup of flour around the mixer and on the mixer.Ensure the mixer and area are cleaned and maintained in clean and sanitary condition.Equipment must be thoroughly cleaned and sanitized after each use, including hard to reach areas.2. The handwashing sink had a film of grease inside.Clean the handwashing sink and maintain in clean and sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked ground beef in hot holding measured 55C.Cheese sauce in hot holding measured 48C.From information received, it appears items were placed into the hot holding unit to reheat.Do not use the hot holding unit to reheat items. Items must be heated or re-heated as fast as possible (eg on the stove, in the microwave) to an internal temperature of 74C before being placed in hot holding.Once in hot holding, items must be maintained at 60C or greater.If items fall below 60C, they must be discarded after 2 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Flooring in several areas, including near the back display cooler, was damaged with gaps and broken pieces. A section of flooring near the back display cooler was slightly heaved as well.Repair or replace the flooring so that it is smooth, impervious to moisture, and easy to clean.2. There are no baseboards present in the kitchen and there is a gap between the floor boards and the wall.It is recommended to have baseboards present which are sealed to prevent debris accumulation and water infiltration. At minimum, there must be a seal between the floor and the wall.3. The ventilation unit in the facility was replaced a few months ago and has not yet been serviced. Ensure the ventilation filters are maintained in clean and sanitary condition to ensure they are capable of functioning properly.Have the ventilation unit serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a buildup of flour around the mixer and on the mixer.Ensure the mixer and area are cleaned and maintained in clean and sanitary condition.Equipment must be thoroughly cleaned and sanitized after each use, including hard to reach areas.2. The microwave in the kitchen had a buildup of debris.Clean the microwave.It is recommended to cover food items when reheating in the microwave.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bucket of sanitizer with cleaning cloths measured 0 ppm chlorine. Solution had been mixed in the morning several hours prior to inspection.Bleach was added to create a 200 ppm chlorine solution.Change bleach solutions approximately every 2 hours, or if solution becomes dirty.
- 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 a potted plant present in the handwashing sink.Ensure the handwashing sink is only used for handwashing.The potted plant was removed during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Flooring in several areas, including near the back display cooler, was damaged with gaps and broken pieces. A section of flooring near the back display cooler was slightly heaved as well.Repair or replace the flooring so that it is smooth, impervious to moisture, and easy to clean.2. There are no baseboards present in the kitchen and there is a gap between the floor boards and the wall.It is recommended to have baseboards present which are sealed to prevent debris accumulation and water infiltration. At minimum, there must be a seal between the floor and the wall.3. The ventilation unit in the facility was replaced a few months ago and has not yet been serviced. The ventilation system filters had a buildup of grease.Ensure the ventilation filters are maintained in clean and sanitary condition to ensure they are capable of functioning properly.Have the ventilation unit serviced within 6 months of installation.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of flour around the mixer, on the mixer, and on the shelf beneath the island. There was food debris present in the grooves of the display cooler in the back.Ensure the identified areas are cleaned and maintained in clean and sanitary condition.Equipment must be thoroughly cleaned and sanitized after each use, including hard to reach areas.Cleaning was started during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach was not initially available at time of inspection. Staff stated they had run out the night before.A staff member obtained bleach during inspection and 200 ppm chlorine solutions were prepared.Ensure bleach is available at all times for sanitizing. It is highly recommended to keep a back up bleach bottle or replace when bleach is running low.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese sauce had been placed in the hot holding unit to warm.Do not heat cheese sauce in the hot holding unit. Heat cheese on a burner and then place in the hot holding unit to maintain temperature.Cheese was heated on the stove and then placed into the hot holding unit during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not available in a dispenser at the kitchen hand sink.Ensure paper towel in the dispenser is available at all times. If the dispenser runs out, replace paper towel immediately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Flooring in several areas, including near the back display cooler, was damaged with gaps and broken pieces. A section of flooring near the back display cooler was slightly heaved as well.Repair or replace the flooring so that it is smooth, impervious to moisture, and easy to clean.2. There are no baseboards present in the kitchen and there is a gap between the floor boards and the wall.It is recommended to have baseboards present which are sealed to prevent debris accumulation and water infiltration. At minimum, there must be a seal between the floor and the wall.3. Ceiling tiles in several areas showed extensive water damage. It was reported that the water damage was not recent.Replace water damaged materials.Note: some tiles have been replaced and eventually the plan is to replace all.4. The ventilation unit in the facility was replaced a few months ago and has not yet been serviced. The ventilation system filters had a buildup of grease.Ensure the ventilation filters are maintained in clean and sanitary condition to ensure they are capable of functioning properly.Have the ventilation unit serviced within 6 months of installation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Plastic forks were found stored in a vertical bin with the business side up.Ensure utensils are stored with the business side facing down to help prevent contamination during handling.Forks were rearranged with the business side down during inspection.2. Several food items, including condiments, onions and beverages, were found on the floor in the back room.Ensure all food items are stored at least 6 inches off the floor.Food items were placed on shelves during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cheese sauce specifying "refrigerate after opening" was found in the warming table at 33C.Once opened, the cheese sauce is a high risk food product and must be maintained either below 4C or above 60C. If hot held, product must be heated quickly (ie on the stove, not in the warming tray) to prevent bacterial growth.Sauce was sent for heating during inspection.2. Ice cream sauces specifying "refrigerate after opening" were found at room temperature.Ensure label directions for food storage are followed.Sauces were moved into the cooler during inspection.3. The pizza hot holder measured 38C during inspection. The thermometer inside the unit was broken.Replace the thermometer inside the unit with one intended for hot holding units.Pizza warmer must be capable of maintaining an ambient temperature of 60C or greater. If warmer is not reaching this temperature, pizza in the warmer must be discarded after 2 hours and time must be tracked in some way.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine in the sanitizing compartment of the dishwashing sink measured 0 ppm. Chlorine was added to 100 ppm concentration.Ensure chlorine concentration is maintained at 100 ppm. Verify with a test strip when solution is mixed and periodically if solution will be used for more than a few hours.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff were not using test strips to verify sanitizer concentration.Ensure a test strip is used to verify sanitizer concentration each time a solution is prepared.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Flooring in several areas, including near the back display cooler, was damaged with gaps and broken pieces. A section of flooring near the back display cooler was slightly heaved as well.Repair or replace the flooring so that it is smooth, impervious to moisture, and easy to clean.2. There are no baseboards present in the kitchen and there is a gap between the floor boards and the wall.It is recommended to have baseboards present which are sealed to prevent debris accumulation and water infiltration. At minimum, there must be a seal between the floor and the wall.3. Ceiling tiles in several areas showed extensive water damage. It was reported that the water damage was not recent.Replace water damaged materials.Note: some tiles have been replaced and eventually the plan is to replace all.4. The ventilation unit in the facility was replaced a few months ago and has not yet been serviced. The ventilation system filters had a buildup of grease.Ensure the ventilation filters are maintained in clean and sanitary condition to ensure they are capable of functioning properly.Have the ventilation unit serviced within 6 months of installation.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted to have a buildup of food debris present and require cleaning:- the stand up freezer in the back storage area,- the area around the dough mixer, including pipes and other hard to reach areasEnsure all areas are thoroughly cleaned and sanitized and maintained in clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- Back door was propped open for ventilation.Leaving the door open provides an opportunity for pests to enter. Keep the door closed or install a tight fitting screen door that allows for ventilation while keeping pests out.Door was closed during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted to have a buildup of food debris present and require cleaning:- the stand up freezer in the back storage area,- the cheese cooler,- the area around the dough mixer, including pipes and other hard to reach areas, and- the ice machine.Ensure all areas are thoroughly cleaned and sanitized and maintained in clean and sanitary condition.Note: discard ice present in the ice machine after cleaning. Ensure the entire ice machine is clean and sanitized before refilling.
- 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?