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Mercantile Cafe

9928 100 Avenue Valhalla Centre AB T0H 3M0 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Some cutting boards were severely scratched / stained and require replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Replace all severely scratched / stained cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The meat slicer (including all internal components) were not noted to be in a fully clean and sanitary condition. Some dry food particles were found over the slicer cover.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize the meat slicer (including all internal components).*****THIS ISSUE WAS ADDRESSED DURING INSPECTION. PLEASE DO NOT COVER THE MEAT SLICER UNTIL IT IS READY FOR SERVICE. THE COVER IS AN INDICATION THAT THIS PIECE OF EQUIPMENT IS SANITIZED AND READY FOR SERVICE.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat (which includes raw shell eggs) were found to be stored above ready-cooked or ready-to-consume foods / beverages. Be advised that raw shell eggs are considered a raw meat and thus must be treated the same way. Be advised - there did not appear to be any dripping of raw meat juices onto any food products stored below.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meat (including raw shell eggs) are kept stored either on their own shelf (in its entirety) or stored on the bottom shelf where the potential for cross contamination of ready-cooked or ready-to-consume foods / beverages is minimized.****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • At time of inspection:1. A microbiological water sample has not been submitted since October 2, 2024. Be advised that (according to the food handling permit) this facility is required to submit water samples quarterly.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiological water sample to the regional health authority.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The meat slicer (including all internal components) appeared to be kept in a clean and sanitary condition – SATISFACTORY.2. Some cutting boards were severely scratched / stained and require replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Replace all severely scratched / stained cutting boards.
  4. 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?
      • At time of inspection:1. The exhaust ventilation ductwork is slightly overdue for inspection / cleaning - Expiry is August of 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Please contact a certified exhaust ventilation duct cleaning professional to have the suppression hood / vent stack inspected and, if necessary, cleaned. Ensure a new expiry sticker is posted on all applicable stainless steel surfaces.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. A heat-stable thermometer was not noted inside the hot-holding unit (found within the front service station).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a heat-stable thermometer and place inside the hot holding unit.
  6. Risk Management Inspection

    0 infractions