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Malina Bakery

629 Cameron Heights Drive NW Edmonton AB T6M 0L9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen sanitizer bucket measured Quats <200PPM.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen main prep table - observed a bag of frozen cooked chicken pieces being left out at room temperature to thaw a little bit as indicated by operator. Please thaw frozen perishable items in the cooler, put under running cold water and or microwave/cook from frozen.
    • 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?
      • No recent pest control records available for review. Please send last 3 reports to PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a broken strainer (mesh displaced off the frame) hung up in kitchen. Discarded at time of inspection.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes left on kitchen counter. Cleaning clothes and sponges should be emersed in sanitizer solution when not in use. Operator placed clothes in bucket with sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizer bottle labelled "Quatz" in kitchen measured at less than 50 ppm quaternary ammonium concentration. - Sanitizer bucket solution in kitchen measuring less than 50 ppm quaternary ammonium concentration. Sanitizer solution required to measure at a concentration of 200 ppm quaternary ammonium for adequate sanitation. Sanitizer solutions to be remade and retested by operator.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Flour and sugar bins at the back of kitchen open with scoops inside bins while not in use. - Tray with uncovered dough in freezer stacked on another tray and in contact with the roof of the freezer. Ensure flour and sugar bins closed with scoops stored outside of bins in a clean manner to prevent cross contamination of the bulk food supply. Do not store trays containing uncovered food directly on top of each and ensure stored foods are properly covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled bottle of solution at front service counter indicated to be either quaternary ammonium or chlorine solution as per operator. Solution measured 0 ppm chlorine and 0 ppm quaternary ammonium. Ensure to appropriately label all spray bottles appropriately to identify contents correctly. Bottle contents to be discarded in a safe manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs on counter and stored in box beside cooler in kitchen indicated to be stored at room temperature for baking purposes as per operator. Operator was unsure of when eggs were removed from the cooler and temperature measured 19.2C. Store eggs at a temperature 7.0 C or less. If removing eggs to store at room temperature for baking purposes, label the time eggs were removed from the cooler and the time eggs are to be discarded if not used, which is a maximum of 2 hours after removal from the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon and onion noted on counter measured at a temperature of 28.0C. Operator unsure of when food was cooked as there was a recent shift change over. Cooked high risk foods are to be cooled and stored at less than 4.0 C or kept hot at a temperature of 60.0 C or above. Education provided to operator of appropriate hot holding and cold holding procedures. Bacon and onions place in cooler by operator for cold storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A slow leak was noted to connection at upper back portion of mechanical dishwasher. Schedule mechanical dishwasher maintenance for repairs to maintain in good operating condition.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quaternary ammonium test strips expired. Obtain new chlorine and quaternary ammonium test strips for dishwasher sanitizer and surface sanitizer testing.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. A sanitizer solution is required to be prepared prior to any food preparation occurring for the day, and must be changed every 2-4h, or as needed. A 200 ppm QUATS sanitizer bucket was made during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles observed. One bottle was labeled with its contents, the other bottle to be discarded as staff weren't able to identify the chemical.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were noted at room temperature (25C). Staff weren't sure how long the eggs were out for. Please ensure eggs are kept refrigerated at all times. If stored at room temperature, eggs can be out for 2h and then discarded if not used up. In this case, the container would have to be labelled with a "removed from cooler" timestamp, and a "discard by" timestamp (after 2). Eggs were moved into coolers at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk baked goods containing meat/deli, cheese, cooked vegetables (potato, mushrooms, spinach) observed at room temperature in the retail area with no temperature control. These are required to be refrigerated unless proof of perishability (via laboratory testing) is received.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips are unavailable for the dishwasher. The dishwasher is required to be tested daily and must measure at 100 ppm chlorine.2. QUATs test strips are unavailable. Sanitizer must measure at 200 ppm QUATs and must be available at all hours of operation for cleaning/sanitizing food contact surfaces.
    • 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 at the kitchen handwashing sink must be stored in an approved dispensing unit.
    • 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?
      • The food permit posted has expired. Please post the current food permit.