Market Street Vulcan
221 1 Street Vulcan AB T0L 2B0 · Food - General
8 inspections
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1/23. There were several inserts of food in the hot holding unit that did not have a temperature of 60C or higher. This includes chicken wings, corn, rice, and beans. These were all reheated and the temperature setting of the hot holding unit was increased.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1/23. The quats and bleach test strips were expired. Obtain new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1/23. There was a build-up of ice in the walk-in meat freezer. The unit will need to be serviced by a technician. All foods will need to be removed from below the condenser fan.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- 3/3. 1) The paper towel in the produce department was not in a dispenser. The paper towel must be in a dispenser. 2) There was no paper towel by the handwashing sink in the meat department. Ensure all handwashing sinks are supplied with soap and paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- 3/11. 1) Corrected. 2) Corrected. 3) Outstanding. 3/3. The following areas require cleaning:1) The floors under the shelving in the walk-in cooler for the produce. 2) The walls and ceiling in the grocery food preparation room.3) Under the deep fryer in the bakery/deli department.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- 3/3. There was a spray bottle that contained bleach sanitizer solution that was not labelled. Ensure all chemical bottles are labelled.The bottle was labelled during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 3/3. 1) The paper towel in the produce department was not in a dispenser. The paper towel must be in a dispenser. 2) There was no paper towel by the handwashing sink in the meat department. Ensure all handwashing sinks are supplied with soap and paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- 3/3. The following areas require cleaning:1) The floors under the shelving in the walk-in cooler for the produce. 2) The walls and ceiling in the grocery food preparation room.3) Under the deep fryer in the bakery/deli department.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) The bleach sanitizer in the back food preparation room had a concentration of 0ppm. Ensure the bleach surface sanitizer has a concentration of 100ppm. 2) The front Produce preparation area did not have sanitizer. All areas where food handling and food preparation are occurring must have surface sanitizer that is easily accessible.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottle in the Bakery Department was not labelled. Labelled with permanent marker at the time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff in the Meat Department was asked regarding manual dishwashing procedures. Manual dishwashing is being done incorrectly (sanitizing step is being skipped). All staff must be retrained on proper manual dishwashing procedures. 1. Clean with soap and water2. Rinse3. Soak in sanitizer4. Air dryhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips were observed onsite. Bleach sanitizer test strips were not observed. Please obtain bleach test strips.
- 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)?
- Meat Department- There were boxes of meat that were stored on the floor in the walk-in freezer. Deli Department- There were boxes stored on the floor in the deli freezer. Ensure all food is stored off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Produce DepartmentThere was no paper towel in the dispenser by the hand sink. Ensure all hand sinks are supplied with soap, paper towel, and hot water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?