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Marauders Market

20 Mont Clare Place St. Albert AB T8N 1K9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no measurable sanitizer present in the cleaning cloth container.***There was no measurable sanitizer in the spray bottle labeled bleach.Both were corrected during the inspection. New solutions were made up for each of the containers.
    • 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?
      • ***Food safety record keeping was not available for review. Discussed in the phone and with the staff present. New template was provided by e-mail. Records were to be kept onsite and be available for review. There were some blank templates present but no completed forms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Food contact surfaces were not being sanitized as there was no sanitizer present. Corrected during the inspection by staff making up the sanitizer solution for the cleaning cloths.
    • 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 record for January was posted. Pest control records are to be done monthly and be available for review. There were some blank sheets onsite but they were not being filled out monthly.
    • 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 current Food Handling Permit was not posted. Sent a copy by e-mail during the inspection.
  3. Risk Management Inspection

    5 infractions

    • 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?
      • ***There were no pest control records available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was am missing outlet cover between the dishwashing sinks and the stove.
    • 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?
      • ***Food handling permit was not posted, nor in view of the 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?
      • The waste water was leaking from the drain pipes of the three compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 24, worker was onsite and indicated this was planned for Sunday evening.***The commercial ventilation canopy was overdue for cleaning through to the roof (was due in April 2024).
  4. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The cleaning cloths were not being stored in an effective concentration. There was no measurable sanitizer present. Discussed with operator who indicated it had been made up last night. Explained that it needed to be checked and made up before opening.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Operator was requested to set up the three compartment sink for dishwashing. He was unaware of the proper procedure and had the sanitizer solution in the middle sink.Education was provided onsite and a link to the AHS resources for the three sink method for dishwashing was provided following the inspection.
    • 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?
      • ***There were no pest control records available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was am missing outlet cover between the dishwashing sinks and the stove.
    • 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?
      • ***Food handling permit was not posted, nor in view of the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • May 24, Operator indicated he had finished the course but had not done the test for the food safety certification. E-mail of the certificate was to be sent***Staff were unable to show proof of food safety certification. There were critical concerns noted and the person in care and control of the facility did not have adequate food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 24, worker was onsite and indicated this was planned for Sunday evening.***The commercial ventilation canopy was overdue for cleaning through to the roof (was due in April 2024).
  5. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no diluted sanitizer for food contact surfaces. The spray bottle labeled had a concentration much greater than the 100ppm required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff came in and started handling food without hand washing occurring.
    • 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?
      • ***There were no temperature logs being kept.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***There was no source of acceptable sanitizer present. Chlorine sanitizer is not to have non food grade additives (ie splash-less, scents, colour safe, fabric protection etc)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were no thermometers present in the refrigerators. Operator found two thermometers and put them in the refrigerators.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Operator indicated that the three compartment manual dishwashing sinks onsite were not being used, instead utensils were taken offsite to a commercial dishwasher. There was no written procedure for ensuring that the utensils are protected in transit back to the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The test papers present were expired (2022 and 2018).
    • 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?
      • ***There were no pest control records available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was am missing outlet cover between the dishwashing sinks and the stove.
    • 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?
      • ***Food handling permit was not posted, nor in view of the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Staff were unable to show proof of food safety certification. There were critical concerns noted and the person in care and control of the facility did not have adequate food safety knowledge.
    • 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 commercial ventilation canopy was overdue for cleaning through to the roof (was due in April 2024).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Single use utensils were not well stored to prevent contamination and or unmonitored access by the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The drain plugs were soiled and not in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of sticky grease on some of the surfaces.