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Mediterranean Pita Bakery

9046 132 Avenue NW Edmonton AB T5E 0Y2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of completed food safety training was not available
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Cleaning cloths were not being stored in sanitizer solution when not in use-Sanitizer solution in spray bottles were too strong (>>200ppm Cl-)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of fatayar were being stored at room temperature. Please ensure all perishable foods are kept under refrigeration or hot‑holding temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer or similar device was not available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the front was being used to wash dishes and utensils, preventing proper access for handwashing.
    • 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?
      • Current food handling permit was not posted
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of completed food safety training was not available
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available at the time of inspection. 100ppm Cl- solution made at the time of inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand sink restricted as it was also being used to wash dishes. Operator instructed to ensure that the hand sink is only used for hand washing.
    • 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?
      • Current food handling permit was not posted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas that have been repaired still needs to be painted. Operator indicates that they are currently prepping the walls and it will be painted afterwards.
  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas that have been repaired still needs to be painted. Operator indicates that they are currently prepping the walls and it will be painted afterwards.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas that have been repaired still needs to be painted. Operator indicates that they are currently prepping the walls and it will be painted afterwards.
  7. Risk Management Inspection

    2 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?
      • pest control reports not available for review
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas that have been repaired still needs to be painted. Operator indicates that they are currently prepping the walls and it will be painted afterwards.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared sanitizer was not available
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available to measure sanitizer levels.Please ensure test strips are present
    • 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 reports not available for review
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall beside production line near overhead door was in disrepair. Ceiling near skylights and duct was in disrepairNewly constructed wall in kitchen was unfinished
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of items were present inside the facility. It was explained to the operator to remove any unnecessary items from the facility to prevent attraction of pests and allow for ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor around olive cooler.