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Maesie's Nook

1414 20 Avenue Didsbury AB T0M 0W0 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large portion of meat was observed being stored in stagnant water for thawing, measured at a temperature of 12C at the time of inspection. Meat was moved into a suitable cooler during inspection.Use alternate means of thawing which maintain exterior of food at a temperature of 4C or lower during process.
    • 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 edges of shelving surfaces in the kitchen prep area and beside the cooking area are damaged, rendering these surfaces difficult to clean. Cover or repair shelving edges to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vents and fire suppression hoses directly above the cooking line require cleaning. Clean indicated area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 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 openable door at the end of the kitchen leading directly outside does not have a screen to prevent pest entry. Install a screen door or other suitable barrier to prevent the entry of flies or other 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?
      • The bottom shelf of the counter at the end of the cooking line adjacent to the stovetop has a section that is peeling, making the area more difficult to clean. Cover or repair area to render this surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the knives identified in the utensil storage drawer had a damaged handle with peeling surfaces, making it difficult to be washed and sanitized as needed.Utensil was disposed of by operator during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top utensil storage drawer below the counter used for food preparation in the kitchen has a build-up of food residue and debris.Clean indicated area.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The egg cooler was not observed to have a display thermometer. Provide an accurate display thermometer for this cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No waterproof thermometer available to measure the dishwasher temperature. **July 10, 2024: Staff were unable to locate thermometer. COMPLETE THE FOLLOWING:1. Please purchase a thermometer. Regularly check the dishwasher to ensure it is meeting a minimum 71*C at dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was blocked.Handwashing sink was cleared 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?
      • An electrical outlet behind the smaller prep cooler on the coved floor wall was missing, creating a gap that would be difficult to clean as needed. Install suitable electrical outlet cover or otherwise render wall section to be easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife block was observed being used to store utensils. The design of this block makes it difficult to properly clean and sanitize.Replace utensil storage with method that can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and debris on the hood vent filters.**July 10, 2024: grease build up observed again on filters.  COMPLETE THE FOLLOWING:1. Please clean filters. Cleaning should be done as often as necessary, so grease, smoke, and odours are vented out and to prevent fire hazards.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Eggs on counter measured 35*C and had been sitting out at room temperature for more than 2 hours. Eggs were discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No waterproof thermometer available to measure the dishwasher temperature. **July 10, 2024: Staff were unable to locate thermometer. COMPLETE THE FOLLOWING:1. Please purchase a thermometer. Regularly check the dishwasher to ensure it is meeting a minimum 71*C at dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Soap was not available in a dispenser at the hand sink. COMPLETE THE FOLLOWING:1. Please ensure soap is available in a dispenser or soap bottle has a hand pump.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and debris on the hood vent filters.**July 10, 2024: grease build up observed again on filters.  COMPLETE THE FOLLOWING:1. Please clean filters. Cleaning should be done as often as necessary, so grease, smoke, and odours are vented out and to prevent fire hazards.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Bleach sanitizer measured greater than 200ppm and bleached out the test strips. Solution was diluted to reduce the concentration to 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Observed food handler crack raw eggs and not wash hands after. COMPLETE THE FOLLOWING:1. Hands must be washed after handling raw eggs to prevent cross contamination of surfaces and food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of to go cups stored on floor in dry storage room. 2. Bag of onions stored in milk crate on floor. More separation is required to protect food from contamination.COMPLETE THE FOLLOWING:1. Please ensure all food and food related items are stored off the ground to protect from contamination and facilitate cleaning in the area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Staff open drink stored in food preparation area. Drink was moved to another location that was separate from the food area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof thermometer available to measure the dishwasher temperature. COMPLETE THE FOLLOWING:1. Please purchase a thermometer. Regularly check the dishwasher to ensure it is meeting a minimum 71*C at dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A plastic bag was stored on the handsink faucet, and a mug stored in the sink basin.COMPLETE THE FOLLOWING:1. Do not store items on sink or in basin. Handwash sink must be kept cleared and unobstructed, so food handlers can easily wash their hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Front of house:The cloth sanitizer bucket contained both bleach and soap. COMPLETE THE FOLLOWING:1. Do not mix soap and bleach together, as it can produce toxic gases. Use separate buckets for soapy water and bleach sanitizer.
    • 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. Front of house:Fluorescent lightbulbs in room next to cashier are not covered. 2. Fluorescent lightbulbs in kitchen back storage room are not covered. COMPLETE THE FOLLOWING:1. Please replace the light covers or replace bulbs with shatterproof bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant buildup of grease and debris on the hood vent filters.COMPLETE THE FOLLOWING:1. Please clean filters. Cleaning should be done as often as necessary, so grease, smoke, and odours are vented out and to prevent fire hazards.