Marble Slab Creamery
104 - 505 Main Street SW Airdrie AB T4B 3K3 · Food - General
9 inspections
- Demand Inspection
1 infraction
- 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?
- Facility was operating without a valid food handling permit. Payment was overdue. Multiple reminder emails and phone calls had been made to operator. Operator paid permit fee during inspection. Annual permit fees must be paid prior to due date, or facility may be closed by public health inspector.
- 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?
- 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?
- 1. There was no paper towel in dispenser at hand sink in back area. Staff replaced it during the inspection. 2. Paper towel in washroom was not placed into dispenser. Ensure paper towel is placed inside dispenser. 3. There was a jug in hand sink at back. This was removed during the inspection. Staff removed jug during the inspection. Ensure hand sink is kept clear.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dipper well was not running and there were used ice cream scoops in water. Ensure dipper well is kept running during operating hours if re-using scoops.
- 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
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used sanitizer cloths were not stored in sanitizer solution. Ensure cloths are stored in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bins containing cones stored on top of coolers did not have lids. Ensure all bins have lids to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips on-site for testing sanitizing solution. Please ensure chlorine test strips are available and staff know how to use them.*Cited again May 7, 2024 *Cited again May 23, 2024
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at hand sink in back. Ensure hand sink is stocked with soap and paper towel.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bins containing cones stored on top of coolers did not have lids. Ensure all bins have lids to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips on-site for testing sanitizing solution. Please ensure chlorine test strips are available and staff know how to use them.*Cited again May 7, 2024
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Chlorine sanitizer bucket at front measured greater than 200pm and was mixed with soap. Ensure sanitizer is made to 100ppm chlorine. 2. Sanitizer cloths were not stored in sanitizer solution. Ensure the cloths are stored in the solution at all times to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bins containing cones stored on top of coolers did not have lids. Ensure all bins have lids to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips on-site for testing sanitizing solution. Please ensure chlorine test strips are available and staff know how to use them.*Cited again May 7, 2024
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops that had been used were submerged in water in the dipper well, but water to dipper well had been turned off. Ensure dipper well is kept running.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff were mixing chlorine with soap for sanitizing solution. Do not mix sanitizer and soap. Ensure chlorine sanitizer is 100ppm. Staff remixed sanitizer during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips on-site for testing sanitizing solution. Please ensure chlorine test strips are available and staff know how to use them.
- 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 in back did not have soap and paper towel. Ensure hand sink is stocked with soap and paper towel at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The sanitation bucket and spray bottle used to clean surfaces and equipment was measured to have a very high concentration of bleach. Please reduce the amount of bleach used to 100 ppm2. The facility only had quats test strips but were using bleach to clean and sanitize dishes, equipment and surfaces. Please ensure that the facility has chlorine test strips stocked at all times to test sanitizing solutions.
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottle containing a bleach solution used for sanitizing equipment and surfaces was not labeled. Please label this bottle to ensure that staff members know what is in the bottle before using it.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals in back storage area were stored on top of freezers, and close to ice cream cones. Please move these to a lower area, preferrably on the floor or on a shelf away from food products.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front hand sink was not equipped with a paper towel dispenser, instead, paper towel was found on a roll on the counter. Please ensure that hand sinks are equipped with paper towel in an enclosed dispenser to avoid any cross contamination following hand washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The sanitation bucket and spray bottle used to clean surfaces and equipment was measured to have a very high concentration of bleach. Please reduce the amount of bleach used to 100 ppm2. The facility only had quats test strips but were using bleach to clean and sanitize dishes, equipment and surfaces. Please ensure that the facility has chlorine test strips stocked at all times to test sanitizing solutions.
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottle containing a bleach solution used for sanitizing equipment and surfaces was not labeled. Please label this bottle to ensure that staff members know what is in the bottle before using it.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals in back storage area were stored on top of freezers, and close to ice cream cones. Please move these to a lower area, preferrably on the floor or on a shelf away from food products.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front hand sink was not equipped with a paper towel dispenser, instead, paper towel was found on a roll on the counter. The hand sink at the back of the facility had a dispenser, however it was not stocked with paper towel and staff are taking paper towel directly from the roll. Please ensure that both hand sinks are equipped with paper towel in an enclosed dispenser to avoid any cross contamination following hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Shelf in large freezer next to back handwashing sink was broken on one side and resting on top of ice cream containers. Please remove the shelf or repair it to avoid potential cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?