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MadeFresh Foods

14620 112 Avenue NW Edmonton AB T5M 2T9 · Food - General

5 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?
      • Red curry paste container in the raw meat room was found past its expiration date (expired 2024/03/03). Operators were unsure whether it was still used in any recipes. Corrected onsite: the paste container was discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer was detected in the spray bottle solution in the fish cutting area in the walk-in cooler. Regularly change sanitizer solutions and verify QUAT sanitizer concentrations. Maintain QUAT sanitizer solutions at 200 ppm.The bottle was removed for refilling with a new solution. The QUAT sanitizer dispenser was functioning properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink at Station 4 in the raw meat room was leaking a large amount of water from behind the pipes when the hot water foot pedal/faucet was activated. There was no access to hot water at the sink.2. K2 room - difficult to access hot water at the hand sink. Ensure foot pedals/faucets are properly functioning.Please repair the sinks and foot pedals. Ensure that all hand sinks and foot pedals are functioning properly and that hot water is easily accessible at all sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher final rinse temperature gauge was not showing an increase in temperature. A technician was onsite during the inspection and confirmed that repairs will take place soon.Please ensure the dishwasher is maintained in good working order and the final rinse temperature can be verified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A scoop in the trehalose sugar container in the rice cooking room had a build-up of food debris.- Two whisks with stuck food debris were observed in the clean utensil rack in the main production area.- A metal strainer in poor repair (metal pieces protruding) was found in clean utensil rack in the main production area.- A silicone spatula was chipped/worn in clean utensil rack in the main production area.Ensure all utensils are in good repair and are maintained in a clean and sanitary condition. Corrected onsite. Damaged utensils were discarded. unsanitary utensils were removed for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation observed in rooms K2 and K3 along the walls and on ceiling tiles. Please clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Along floor edges/corners in the rice cooking room- Mobile shelving wire cartsPlease clean and maintain.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • The metal baseboard in the "C1" cooler is observed to be in disrepair. Ensure that the indicated baseboard is repaired to render the surface smooth and easy to clean.
  5. Demand 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?
      • Floor in washing bay in disrepair. Numerous floor tiles were cracked rendering surface not smooth and easy to clean.