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Mazati

870 - 3880 Sherwood Drive Sherwood Park AB T8H 0Z9 · Food - General

6 inspections

  1. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and cups were being used as scoops and stored directly inside bulk foods.Use a scoop with a handle and store in a way that protects food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were being stored directly on the floor of the walk-in cooler. Operator to ensure all food products and boxes/containers of food products, food items, and beverages are always stored at least six inches (15cm) off the floor, on racks, shelves, or pallets (as there were boxes of canned beverages, etc., being stored directly on the floor in the open side storage area near the main kitchen). Also, staff to organize this storage area to allow for ease of cleaning and inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open can was storing foods in the prep cooler.Once a can is open, any leftovers not used are to be transferred to a food grade container. This was completed once noted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chick peas were being soaked in water at room temperature and left over night. The internal temperature of the solution was 17-20 degrees Celsius.Chick pea solution was discarded.
    • 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 prep sinks adjacent to the hand washing sink faucet is loose, and the hot water tap is not operational. The prep sink by the back door has a loose faucet. Repair the sink faucets mention above.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards are heavily rutted and require replacement or resurfacing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris on the fan cover of the walk-in cooler.There was an accumulation of food debris on the handles of the prep coolers, microwaves handle and other high touch surfaces.There was an accumulation of dust on the ceiling vents through the kitchen.Clean ceiling on a routine basis.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and cups were being used as scoops and stored directly inside bulk foods.Use a scoop with a handle and store in a way that protects food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Articles not associated with food production are being stored in the food areas. Articles not associated with food production are being cleaned in the sinks for food equipment cleaning. Articles include but are not limited to: Pipes, Coals, Molases, tongs etc. Articles not associated with food production are not to be stored or reprocessed in the food facilities.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad prep cooler was maintaining a temperature of 8 degrees Celsius. Ensure that all refrigeration units can maintain 4 degrees Celsius or less.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Upon arrival there was no hot water available to the facility. Operator was able to trouble shoot concern, and hot water was restored to the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foods were being stored directly on the floor of the walk-in cooler. Operator to ensure all food products and boxes/containers of food products, food items, and beverages are always stored at least six inches (15cm) off the floor, on racks, shelves, or pallets (as there were boxes of canned beverages, etc., being stored directly on the floor in the open side storage area near the main kitchen). Also, staff to organize this storage area to allow for ease of cleaning and inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dish sinks were draining properly. Operator was able to troubleshoot concern and unclog sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris on the fan cover of the walk in cooler.
  3. Monitoring Inspection

    2 infractions

    • 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?
      • No - operator and staff to ensure regular consistent record-keeping of daily food safety temperature logs/checklists are kept on-site (with these records to be kept for a minimum of 90 days).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - operator to ensure all food products and boxes/containers of food products, food items, and beverages are always stored at least six inches (15cm) off the floor, on racks, shelves, or pallets (as there were boxes of canned beverages, etc., being stored directly on the floor in the open side storage area near the main kitchen). Also, staff to organize this storage area to allow for ease of cleaning and inspection.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not prepared during food preparation. Chlorine based sanitizer was provided, mixing steps were discussed and measured at 100ppm. Ensure chlorine sanitizer at 100ppm, is prepared at the beginning of daily shift and replaced every 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was blocked by bong at the sink by the kitchen entryway and by food bucket at the food prep area.Ensure handwashing sink is always accessible.
    • 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 records are not being maintained.Ensure the pest control checklist is completed at least once a month.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    0 infractions