Mama M's Catering
3 Tache Street St. Albert AB T8N 2S3 · Food - General
8 inspections
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***The food safety records were not being maintained and available for review. Templates had been provided previously. Cooler temperatures, hot holding, dishwasher and surface sanitizer records should be documented at least once daily.***Cooler temperatures and food safety record keeping was not being maintained. There were old and not up to date and there were no current records available. Discussed alternative record keeping and will provide a template with this report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The creamers were on the counter at 10C when the staff were preparing a sandwich. they were returned to the cooler during the inspection and removed again to be offered to a customer before being returned again to the cooler. Discussed with operator that the time in the cooler did not appear to be sufficient to return the creamers to refrigeration temperatures. Suggested only removing a couple so that the bulk remain cold until used or putting out smaller amounts and timing them if they were not used up in 2 hours, they were to be discarded. The current temperature abused creamers were discarded during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The paper towel dispenser was in disrepair. Discussed with staff who indicated it had dispensed paper towels so they were leaving it open. This allows for the contamination of the paper towel supply. Ensure that the paper towel dispenser is properly working.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Demand Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Cooler temperatures and food safety record keeping was not being maintained. There were old and not up to date and there were no current records available. Discussed alternative record keeping and will provide a template with this report.
- 09. Are chemicals stored and handled in a safe manner?
- ***The sanitizer being used was not food grade. There were additives present in the source bottle. Discussed that there were not be no additives (no colour safe, lemon scent, fabric guard etc).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***It was noted that the creamers were being left out at room temperature with no temperature control. Perishable foods like creamers are to be stored and displayed at safe (less than 4C) temperatures. Staff moved them to the cooler at this time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The paper towel dispenser was in disrepair. Discussed with staff who indicated it had dispensed paper towels so they were leaving it open. This allows for the contamination of the paper towel supply. Ensure that the paper towel dispenser is properly working.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Cooler temperatures and food safety record keeping was not being maintained. There were old and not up to date and there were no current records available. Discussed alternative record keeping and will provide a template with this report.
- 09. Are chemicals stored and handled in a safe manner?
- ***The sanitizer being used was not food grade. There were additives present in the source bottle. Discussed that there were not be no additives (no colour safe, lemon scent, fabric guard etc).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***Hand sink was not stocked with soap and or paper towels. Corrected during the inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***The sanitizer spray bottle had a chlorine concentration>>100ppm (it bleached the paper out to white). Discussed that the concentration was to be maintained at the correct level. Too much could create a chemical contamination situation. The spray bottle was corrected to the effective concentration of 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *** There was insufficient chlorine sanitizer present in the cleaning cloth bucket (10 ppm). Discussed the effective concentration was 100ppm and it needs to be changed often enough to ensure that an effective concentration is maintained. Reinspection will be done to ensure that the sanitizer concentration is being maintained at an effective 100ppm chlorine solution.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Cooler temperatures and food safety record keeping was not being maintained. The records stopped in September and there were no current records available
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***unacceptable scoops were in use for bulk products. Scoops for bulk products are to have handles which are stored out of the product. (single use containers are unacceptable for use as scoops.)
- 09. Are chemicals stored and handled in a safe manner?
- ***there were unlabeled chemical bottles present. Ensure all chemical bottles are clearly and accurately labeled as to their contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***Hand sink was obstructed with rolling carts. Corrected during the inspection. Hand sink is to be unobstructed and available at all times.
- 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?
- ***Pest control records were not being maintained or were not available for review. Ensure monthly records are completed and kept onsite for review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The meat slicer was not being maintained in a clean and sanitary condition. There was a build up of debris present indicating that the unit is not being properly cleaned. Staff indicated it was not used and there was other equipment stored that was not used. Clean or remove the unused equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing temperature of the high temperature dishwasher was measured to be at 68C at plate level after running multiple cycles (Minimum of 71C required at plate level). Please contact a service technician to repair the dishwasher. Until the dishwasher is repaired, all dishware, utensils, or equipment washed with the dishwasher must be sanitized in the dishwashing sink using 100ppm bleach/chlorine sanitizer solution (as the facility uses bleach as sanitizer).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Proper chlorine sanitizer test strips were not observed during inspection. The facility had loose test strips without the container.Please obtain proper test strips to measure/verify the concentration of sanitizer solutions.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher wash temperature gauge was not operational. Please repair/replace the gauge.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dec 18, 2023***The observed handwritten cleaning schedule did not appear sufficient. The operator tried to add more information on the schedule during inspection, but it still does not seem sufficient. More details are required. Templates and information on creating a cleaning schedule will be sent with this report. Jan 24, 2023***The cleaning schedule posted was insufficient. There is to be more detail as to the process (washing, then sanitizing and what concentration and chemicals are used).Jan 10, 2023***Cleaning schedule documentation was not present. Introduction to a Sanitation program can be found at https://www.albertahealthservices.ca/eph/page8302.aspx under Food Facilities: Sanitation Program
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs were not observed.Please keep temperature log for coolers, freezers and food in hot holding. A template will be sent with this report.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Scoops used for portioning food in dry storage bins were not stored properly. The handles were embedded inside the food items. The operator removed the scoops for washing/sanitizing and was advised on proper scoops storage to prevent contamination of food. 2. A bowl of strawberry sauce was left open in the walk-in cooler. The operator covered the sauce during inspection. Please food is always covered and protected from contamination during storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing temperature of the high temperature dishwasher was measured to be at 68C at plate level after running multiple cycles (Minimum of 71C required at plate level). Please contact a service technician to repair the dishwasher. Until the dishwasher is repaired, all dishware, utensils, or equipment washed with the dishwasher must be sanitized in the dishwashing sink using 100ppm bleach/chlorine sanitizer solution (as the facility uses bleach as sanitizer).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Proper chlorine sanitizer test strips were not observed during inspection. The facility had loose test strips without the container.Please obtain proper test strips to measure/verify the concentration of sanitizer solutions.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher wash temperature gauge was not operational. Please repair/replace the gauge.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dec 18, 2023***The observed handwritten cleaning schedule did not appear sufficient. The operator tried to add more information on the schedule during inspection, but it still does not seem sufficient. More details are required. Templates and information on creating a cleaning schedule will be sent with this report. Jan 24, 2023***The cleaning schedule posted was insufficient. There is to be more detail as to the process (washing, then sanitizing and what concentration and chemicals are used).Jan 10, 2023***Cleaning schedule documentation was not present. Introduction to a Sanitation program can be found at https://www.albertahealthservices.ca/eph/page8302.aspx under Food Facilities: Sanitation Program
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?