Mama's Kitchen
428 1 Street N Grassy Lake AB T0K 0Z0 · Food - General
5 inspections
- Monitoring Inspection
2 infractions
- 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 station had dishes in it when inspector went to wash hands.Operator moved dishes upon request. Please ensure that the handwashing station is only used for handwashing and is always accessible.
- 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 hood vent sticker indicated that it was past its service date. Last service conducted was March 30/2025. Please ensure that the hood vent is serviced by a professional.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution containing both bleach and pinol (equivalent to pine-sol) was prepared by the staff member on duty - the staff member noted that the solution would be used on upholstery and countertops. The staff member was advised to not mix bleach and pinol in the same solution as pinol is not a food grade cleaner and has first aid warnings for ingestion.The staff member prepared two separate solutions - one containing just bleach and the other just pinol with the bleach sanitizer for use in the kitchen and dining counters and another solution with just pinol for the chairs and car seats. The solution with just bleach-water was found to have a concentration of 200 ppm chlorine (100 ppm chlorine minimum) as verified using a test strip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked ground beef in the warmer was initially found to be hot held at temperatures ranging from 50C to 52C in the multi compartment warmer after stirring as verified using an infrared thermometer. The owner increased the temperature setting on the unit two steps by the owner, the other five food items being hot held are being hot held at 60C - recommended to stir regularly to ensure even heat distribution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions