Mark's Kitchen
5030 50 Avenue Ponoka AB T4J 1N5 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Contaminated cleaning cloths were left out on cutting board.Wiping cloths for cleaning food contact surfaces should be routinely cleaned and when not in use kept in sanitizing solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some food items were observed closed to cleaning materials storage area.
- 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?
- The operator was not completing Pest Control Checklist regularly.Please complete this on a monthly basis and keep the completed copy in a file or binder for future review by the PHI.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - During the inspection, the bleach sanitizer solution was not prepared, and used cleaning cloths were not stored in a sanitizer solution to inhibit bacterial growth. The operator was notified, a sanitizer solution was prepared, and cleaning clothes were placed in it. The operator was instructed to change the solution regularly to maintain sufficient sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Current: Cardboard and tinfoil coverings on work equipment and counter surfaces are not being replaced regularly enough. These materials are inadequate for prolonged use and should be replaced immediately when soiled. Surfaces shall be easily cleanable, smooth, durable, and non-absorbent. Previous: Cardboard, tinfoil, and/or plastic wrap covered several work and counter surfaces, as observed. However, these materials are not being replaced when soiled at an acceptable frequency. Please ensure that these materials are replaced daily or when soiled, as they cannot be cleaned adequately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Current: The kitchen space still requires a thorough cleaning. Previous: A thorough cleaning of the facility is necessary due to observed areas in need of attention. For example, the kitchen floor near the cooking station has a buildup of grease. Additionally, shelving areas in the kitchen have accumulated food debris. Several areas of the kitchen floor need thorough sweeping and cleaning to address the accumulated food debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- Current: The kitchen still needs reorganizing; the clutter present hinders adequate cleaning.Previous: The kitchen area requires reorganizing to ensure adequate and easy access for cleaning. Several areas of clutter and miscellaneous items were observed in spaces that hindered proper cleaning, making it difficult to maintain a clean and sanitary environment. Please ensure to reorganize the kitchen and remove unnecessary items to allow for easy cleaning access to work surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Current: A written cleaning schedule has not yet been developed. Therefore, please create one to ensure adequate daily, weekly, and monthly cleaning is completed for specific tasks.Previous: The facility does not have a written sanitation schedule.Please make sure to create a written sanitation schedule to ensure that regular and thorough cleaning is carried out, in order to maintain a clean and sanitary environment for food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Multiple food items are not being stored in a satisfactory manner to minimize the risk of food contamination. Observed food items such as cooked fried foods, vegetables, shrimp, ginger beef and chicken balls in the refrigeration units not covered. Please ensure all foods are covered to minimize the risk of food contamination such as biological, chemical or physical contamination.
- 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?
- - Staff are not completing regular monthly record keeping for pest control monitoring. Last documentation from October 2024.Please ensure that monthly pest control monitoring is being performed in order to promote proactive pest control and reduce the risk of potential pest infestations. AHS Pest control checklist provided to operator.
- 20. Do food handlers at the facility have adequate food safety training?
- - During the inspection, the director was unable to provide proof of completion for food safety certification. Please submit proof of completion for food safety from an approved course in Alberta.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The wood trap doors on the floor opposite from the dishwasher are unfinished wood and cannot be easily cleaned.ACTION: Please ensure that walls and floors are smooth, durable, non-absorbent, easy to clean. Please replace trim pieces so that the floor/wall joint is not vulnerable to water damage and can be easily cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Cardboard, tinfoil, and/or plastic wrap covered several work and counter surfaces, as observed. However, these materials are not being replaced when soiled at an acceptable frequency. Please ensure that these materials are replaced daily or when soiled, as they cannot be cleaned adequately.
- 23. Is the facility maintained in a clean and sanitary condition?
- - A thorough cleaning of the facility is necessary due to observed areas in need of attention. For example, the kitchen floor near the cooking station has a buildup of grease. Additionally, shelving areas in the kitchen have accumulated food debris. Several areas of the kitchen floor need thorough sweeping and cleaning to address the accumulated food debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The kitchen area requires reorganizing to ensure adequate and easy access for cleaning. Several areas of clutter and miscellaneous items were observed in spaces that hindered proper cleaning, making it difficult to maintain a clean and sanitary environment. Please ensure to reorganize the kitchen and remove unnecessary items to allow for easy cleaning access to work surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The facility does not have a written sanitation schedule.Please make sure to create a written sanitation schedule to ensure that regular and thorough cleaning is carried out, in order to maintain a clean and sanitary environment for food handling.
- 25. Is food being protected from contamination during transportation?
- - Observed a delivery of fresh produce being stored in close proximity to the dishwashing area. PHI advised the staff to relocate the delivery items to an area in the facility where potential contamination of food products is low.Staff acknowledged and reassured that the delivery of fresh foods would be moved from the dishwashing area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher took several attempts to reach 100 ppm.Insufficient chlorine levels to disinfect dishes recorded several times before machine worked. *Action- Ensure dishwasher records indicate chlorine levels at the start and throughout the rest of the day.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The wood trap doors on the floor opposite from the dishwasher are unfinished wood and cannot be easily cleaned.ACTION: Please ensure that walls and floors are smooth, durable, non-absorbent, easy to clean. Please replace trim pieces so that the floor/wall joint is not vulnerable to water damage and can be easily cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
3 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?
- At the back exterior door, there are large gaps under the screen door. ACTION: please ensure that the door has weatherstripping forming a tight seal to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The wood trap doors on the floor opposite from the dishwasher are unfinished wood and cannot be easily cleaned.2) The wall adjacent to the dishwasher (on the other side of the wall of the handwashing sink) has plumbing pipes extending from the wall. The wall surrounding the fixtures is not smooth or durable.3) Various rubber trim pieces are missing or are peeling from the wall.ACTION: Please ensure that walls and floors are smooth, durable, non-absorbent, easy to clean. Please replace trim pieces so that the floor/wall joint is not vulnerable to water damage and can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area under the grill is visibly unsanitary.ACTION: Please thoroughly clean the area under the grills.
- 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?