Mannawanis Native Friendship Centre
4901 50 Street St. Paul AB T0A 3A0 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 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 signs of pest noted in facility, however no records of pest control available onsite.A checklist will be provided via email. Ensure the checklist is completed once a month.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution was at 0ppm. Ensure that bleach sanitizer solution is at 100ppm for effective sanitization.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable.Ensure you have chlorine test strips to monitor the concentration of sanitizer solution.
- 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 signs of pest noted in facility, however no records of pest control available onsite.A checklist will be provided via email. Ensure the checklist is completed once a month.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood indicates that it is due for maintenance.Due date indicated on sticker is December 2024.Ensure that hood is maintained to prevent fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ladie's & men's washroom upstairs - no hot water. Handwash sinks should be fully equipped with soap, paper towel, bin and warm running water. 16-APR-24 - Washroom still under renovation
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen cabinet shelves was noted to be in disrepair. Ensure the cabinet is in good repair to facilitate cleaning and sanitization. 17-APR-24 Repeated violation
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Men's washroom downstairs in disrepair - Handwash sink missing, urinal requires replacement, and floor repair. 16-APR-24 Men's washroom still under renovation and not in service.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ladie's & men's washroom upstairs - no hot water. Handwash sinks should be fully equipped with soap, paper towel, bin and warm running water. 16-APR-24 - Washroom still under renovation
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen cabinet shelves was noted to be in disrepair. Ensure the cabinet is in good repair to facilitate cleaning and sanitization. 17-APR-24 Repeated violation
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Men's washroom downstairs in disrepair - Handwash sink missing, urinal requires replacement, and floor repair. 16-APR-24 Men's washroom still under renovation and not in service.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution available. Ensure you have a sanitizer available which includes 100ppm chlorine, 200ppm QUAT or 25ppm iodine. A detailed instruction on how to mix sanitizer will be emailed with report. Repeated violation 16-APR-24
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ladie's & men's washroom upstairs - no hot water. Handwash sinks should be fully equipped with soap, paper towel, bin and warm running water. 16-APR-24 - Washroom still under renovation
- 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 pest control records available. An AHS template will be provided alongside the report. Please monitor for pest monthly and document findings. Repeated violation 17-APR-24
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen cabinet shelves was noted to be in disrepair. Ensure the cabinet is in good repair to facilitate cleaning and sanitization. 17-APR-24 Repeated violation
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Men's washroom downstairs in disrepair - Handwash sink missing, urinal requires replacement, and floor repair. 16-APR-24 Men's washroom still under renovation and not in service.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
12 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Personal food items, which included homemade food were stored alongside food items for public consumption. Ensure that only food from approved source is used in your commercial kitchen. Separate personal items in a designated cooler to prevent use in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution available. Ensure you have a sanitizer available which includes 100ppm chlorine, 200ppm QUAT or 25ppm iodine. A detailed instruction on how to mix sanitizer will be emailed with report.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handle was noted in contact with food (flour). Ensure items not associated with food are separated to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Kitchen utensils and cutlery improperly stored with business end facing upwards. To prevent contamination, ensure that the business end of the utensils are stored facing downwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vegetable soup was stored at room temp. When measured it was at 53C.Ensure that high risk food is stored at 60C or higher or at 4C or lower. Avoid keeping food for more than 2hrs at room temperature to prevent cross contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ladie's & men's washroom upstairs - no hot water. Handwash sinks should be fully equipped with soap, paper towel, bin and warm running water.
- 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 pest control records available. An AHS template will be provided alongside the report. Please monitor for pest monthly and document findings.
- 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?
- Expired Food Handling Permit (Sept 2023) on display. Ensure you have a valid food handling permit on display at a conspicuous place for public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen cabinet shelves was noted to be in disrepair. Ensure the cabinet is in good repair to facilitate cleaning and sanitization.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust system vent is due for service. According to the sticker on the hood - Last service date was Oct-2023. Ensure that the exhaust system is serviced to prevent fire hazard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Men's washroom downstairs in disrepair - Handwash sink missing, urinal requires replacement, and floor repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning list available. Ensure you have a written sanitation schedule to ensure all areas are cleaned and sanitized routinely.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Home canned food noted in the kitchen cooler. Ensure that food from unapproved sources are not used in food preparation. The canned product was discarded.
- 02. Is all food in this facility from an approved source and/or properly labelled?