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Manawan Farms

25232 Township Road 564 Sturgeon County AB T8R 2H3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    2 infractions

    • 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 plate cover was missing. Please install the missing plate cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both chest freezers need resurfacing.Please resurface both chest freezers.
  3. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment dishwashing sink was noted and were not plumbed in. Three compartment sink is required for dishwashing purposes. Please install three compartment dishwashing plumbed in sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator indicated that they would be using chlorine (bleach) solution as a sanitizer. Test strips were not observed. Please acquire chlorine test strips.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot running water was not observed. Please ensure that hot running water is present in the facility.
    • 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 facility moved location and is currently does not have a food handling permit. The operator indicated that they are not currently selling to public. All their inventory is for personal use only. Please note that all this inventory must not be sold to public.
    • 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. The concrete floor in the smoker room and receiving area was not sealed. Please seal the floor. 2. All finishes (walls, floor and ceiling) were made of bare plywood in the upstairs storage area. Please ensure all finishes are made of smooth, easy-to-clean and moisture resistant state.3. A self-closing mechanism was not observed at the washroom door. Please install a self-closing mechanism to washroom door.4. The floor in the production area was missing transition strips throughout.Please install missing transition strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitizing is required throughout the facility. Buildup in black color was noted on all equipment and cutting areas. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create a written cleaning procedure.
  4. Demand Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment dishwashing sink was noted and were not plumbed in. Three compartment sink is required for dishwashing purposes. Please install three compartment dishwashing plumbed in sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator indicated that they would be using chlorine (bleach) solution as a sanitizer. Test strips were not observed. Please acquire chlorine test strips.
    • 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 hand washing sink is not present in sausage making area. Please install a plumbed in hand washing sink.2. A hand soap dispenser and paper towel dispenser were not observed. Please install a soap and paper towel dispenser by all hand washing sinks (in the kitchen area and washroom).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot and cold running water was not observed at the dishwashing sinks. Please connect dishwashing sinks to water and sewer.
    • 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 facility moved location and is currently does not have a food handling permit. The operator indicated that they are not currently selling to public. All their inventory is for personal use only. Please note that all this inventory must not be sold to public.
    • 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. The concrete floor in the smoker room and receiving area was not sealed. Please seal the floor. 2. All finishes (walls, floor and ceiling) were made of bare plywood in the upstairs storage area. Please ensure all finishes are made of smooth, easy-to-clean and moisture resistant state.3. A self-closing mechanism was not observed at the washroom door. Please install a self-closing mechanism to washroom door.4. The floor in the production area was missing transition strips throughout.Please install missing transition strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitizing is required throughout the facility. Buildup in black color was noted on all equipment and cutting areas. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create a written cleaning procedure.