Skip to content
Loading map…

Marge's Roadside Concession

142 Lac Ste. Anne Trail Lac Ste. Ann County AB · Food - Special Event

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution bleached the test strip (concentration too high). The bleach solution was diluted during the inspection.Please ensure that the concentration of all sanitizer solutions is appropriate to avoid any potential chemical contamination of food contact surfaces.
  4. Risk Management Inspection

    1 infraction

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water sample taken on July 20 was unsatisfactory and had the presence of total coliforms (201 CFU/mL). Until a potable water source is confirmed, the operator must adhere to the following restrictions:- hand sanitizer is to be used after washing hands. - chlorine must always be tested in sanitizer solutions to ensure adequate strength- water from the well must not be used for coffee, drinking, or food prep.Operator has plans to shock the well.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not present during the inspection. Operator prepared an appropriate bleach solution in a spray bottle. Test strips had been provided for the operator by the PHI in order to monitor solution concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator advised PHIs that they had to purchase a new refrigerator/cooler due to their previous one breaking. The new cooler had not yet reached proper temperature (4C or less) but the temperature was decreasing. PHIs will visit the concession on day 2 of the event to confirm proper temperature. Operator also required to obtain a thermometer so that the temperature can be monitored.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water sample taken on July 18 was unsatisfactory and had the presence of total coliforms. During the inspection, the following information was collected: - this vendor only uses the well water for hand washing, dishes, and sanitizer solutions. - potable water (for cooking) is brought in by Standstone (potable water source). - a resample was taken at the time of inspection Until a potable water source is confirmed, the operator must adhere to the following restrictions:- hand sanitizer is to be used after washing hands. - chlorine must always be tested in sanitizer solutions to ensure adequate strength- water from the well must not be used for coffee, drinking, or food prep.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable customer utensils were stored with the handles down. Operator switched the utensils so that they handles were stored up. This was done to prevent contamination of the bulk supply of utensils as customers grab them.
  6. Demand Inspection

    1 infraction

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water sample taken on July 18 was unsatisfactory and had the presence of total coliforms. During the inspection, the following information was collected: - this vendor only uses the well water for hand washing, dishes, and sanitizer solutions. - potable water (for cooking) is brought in by Standstone (potable water source). - a resample was taken at the time of inspection Until a potable water source is confirmed, the operator must adhere to the following restrictions:- hand sanitizer is to be used after washing hands. - chlorine must always be tested in sanitizer solutions to ensure adequate strength- water from the well must not be used for coffee, drinking, or food prep.