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Mabel and Marie's

4 - 16 White Avenue Bragg Creek AB T0L 0K0 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Corner cooler at the front temperature was measured at 10C.It was in defrosting at time of the inspection. Please monitor temperature of the cooler- A rise to 10C is a concern when it last longer than 30-60minutes, if defrost cycles are frequent or extended, or recovery back to 4 C degrees or lower than 4 C degrees is slow.Please make sure do not store any high-risk food items in the corner cooler until to make sure it is working properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Ceiling tile at the front counter area was water damaged previously.Please make sure repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Some of the small utensils had food debris on them. Corrected during the inspection. Operator put them in the dishwasher again.*Corner cooler at the front temperature was measured at 10C.It was in defrosting at time of the inspection. Please monitor temperature of the cooler- A rise to 10C is a concern when it last longer than 30-60minutes, if defrost cycles are frequent or extended, or recovery back to 4 C degrees or lower than 4 C degrees is slow.Please make sure do not store any high-risk food items in the corner cooler until to make sure it is working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Staining on the corner wall by the shelf. There was no active leak during the inspection. Please monitor any leaks, and make sure cleaning is completed.*Food debris were built up on the fridge handles, and shelves in the fridges, and in the drawers where the cutleries were stored.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Ceiling tile at the front counter area was water damaged previously.*Light cover in the kitchen was broken, some of the light bulbs were dead. *Leak under the dishwasher, minor leak from the pipe under the dishwasher.Please make sure repairs are completed.
  3. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher Sani cycle was not operational during the inspection. There was no sanitizer coming through the pipe. Sanitizer concentration was measured at 100ppm Chlorine. Repair is required.Please make sure manual dishwashing is done until the repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the sink by the dishwasher was not in good repair. Please repair it.*Wall behind the waste bin the front service area was not in good repair. Please repair it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the hand washing sink in the front was not in good repair. * Ceiling tile at the front counter area was water damaged previously.*Light cover in the kitchen was broken, some of the light bulbs were dead. *Leak under the dishwasher, minor leak from the pipe under the dishwasher.Please make sure repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the utensils in the cupboard built up food debris on them.Corrected during the inspection. Operator cleaned and sanitized them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas.*Fridge handles *Food debris built up inside the fridges,*Shelves in the back kitchen
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labelled. Please make sure sanitizer bottles are properly labelled.
    • 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 for the pool water chlorines testing. Please make sure proper chlorine test strips are supplied for dishwasher sani cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the sink by the dishwasher was not in good repair. Please repair it.*Wall behind the waste bin the front service area was not in good repair. Please repair it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas.*Fridge handles *Food debris built up inside the fridges,*Shelves in the back kitchen
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths not stored in sanitizer.COMPLETE THE FOLLOWING:1. Store cloths in 100ppm chlorine to prevent spread of bacteria to food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw chicken and eggs stored on top shelf in prep cooler.COMPLETE THE FOLLOWING:1. Store raw chicken and eggs on bottom shelf to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice scoop stored on top of ice machine.2. Bags of sugar and boxes of chocolate stored on floor in kitchen. 3. Staff coffee stored on prep counter. COMPLETE THE FOLLOWING:1. Store ice scoop in a container to protect from contamination. 2. Do not store boxes of food directly on floor. Food must be stored on elevated surface to protect from contamination and facilitate cleaning in these areas. 3. Store staff drinks in separate area away from food prep to protect area from contamination.