Mercato By Italian Bakery - Grocery
120 Bellerose Drive St. Albert AB T8N 8N8 · Food - General
12 inspections
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food debris was noted on both pasta machines during the inspection.Please ensure to dismantle pasta machine and use a bottle brush to clean and sanitize the pasta machine. Please note that pasta machine must be cleaned/sanitized every four hours when in continuous use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items were stored on the floor. Please ensure all food items are stored at least six inches above the floor.2. Cardboard boxes are being used to store food related items in the bakery area. Please use reusable containers to store food and food related items as cardboard boxes cannot be cleaned/sanitized.
- 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. Rust was noted on few floor tiles around the grease trap in both bakery and deli area. Please remove the rust around floor tiles.2. Bare wood shelves were noted in the back area. Please paint all bare wood and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Accumulation of dust/debris was noted underneath all storage shelving units, corners of the floor, and underneath the equipment. Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items were stored on the floor. Please ensure all food items are stored at least six inches above the floor.2. Staff mobile phones were noted on cafe prep counter. Please ensure that staff personal items are stored away from prep counters, food and food related items. Please do not store staff personal items on prep counters or with food and food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was noted that the facility was not heating soup properly prior to storing it to a hot holding unit. The temperature of soup was noted to be at 33 degrees C in one soup warmer and 60 in the second soup warmer. Please be advised that soup must be heated to the internal temperature of 74 degrees C as soon as possible using a stove and must then be kept above 60 degrees C. The facility does not have a stove. The operator indicated that they would be acquiring an induction plate to heat the soup.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the bakery area was not performing manual dishwashing procedures properly. Dishes were not being fully submerged in the sanitizing solution. Staff members indicated that they leave dishes in the bleach solution for 30 seconds only. Staff member also indicated that the sink drain stopper is not tall enough for them to fill the sanitizing sink. Please acquire a taller sink drain stopper and ensure that all dishes are fully submerged in the bleach solution for at least two minutes. Dishes that cannot be fully submerged must not be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items were stored on the floor. Please ensure all food items are stored at least six inches above the floor.2. Staff mobile phones were noted on cafe prep counter. Please ensure that staff personal items are stored away from prep counters, food and food related items. Please do not store staff personal items on prep counters or with food and food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was noted that the facility was not heating soup properly prior to storing it to a hot holding unit. The temperature of soup was noted to be at 33 degrees C in one soup warmer and 60 in the second soup warmer. Please be advised that soup must be heated to the internal temperature of 74 degrees C as soon as possible using a stove and must then be kept above 60 degrees C. The facility does not have a stove. The operator indicated that they would be acquiring an induction plate to heat the soup.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the bakery area was not performing manual dishwashing procedures properly. Dishes were not being fully submerged in the sanitizing solution. Staff members indicated that they leave dishes in the bleach solution for 30 seconds only. Staff member also indicated that the sink drain stopper is not tall enough for them to fill the sanitizing sink. Please acquire a taller sink drain stopper and ensure that all dishes are fully submerged in the bleach solution for at least two minutes. Dishes that cannot be fully submerged must not be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Food debris was noted on hard-to-reach surfaces on meat slicers. Please be advised that all meat slicers must be dismantled to achieve proper cleaning and sanitizing. Please use a brush to clean and sanitize hard-to-reach surfaces. Please clean and sanitize all meat slicers properly.2. Cleaning cloths were noted to be stored on prep counters. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands between tasks and were not following proper glove guidelines. Importance of hand washing and proper glove guidelines were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off and between glove changes, before handling ready-to-eat food items and after handling raw meat, after using smoke or washroom break, after touching part of clothing, after handling soiled dishes and before handling clean dishes. Please wash hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items were stored on the floor. Please ensure all food items are stored at least six inches above the floor.2. Staff mobile phones were noted on cafe prep counter. Please ensure that staff personal items are stored away from prep counters, food and food related items. Please do not store staff personal items on prep counters or with food and food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was noted that the facility was not heating soup properly prior to storing it to a hot holding unit. The temperature of soup was noted to be at 33 degrees C in one soup warmer and 60 in the second soup warmer. Please be advised that soup must be heated to the internal temperature of 74 degrees C as soon as possible using a stove and must then be kept above 60 degrees C. The facility does not have a stove. The operator indicated that they would be acquiring an induction plate to heat the soup.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the bakery area was not performing manual dishwashing procedures properly. Dishes were not being fully submerged in the sanitizing solution. Staff members indicated that they leave dishes in the bleach solution for 30 seconds only. Staff member also indicated that the sink drain stopper is not tall enough for them to fill the sanitizing sink. Please acquire a taller sink drain stopper and ensure that all dishes are fully submerged in the bleach solution for at least two minutes. Dishes that cannot be fully submerged must not be used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Almost all paper towel dispensers were noted to be empty at the time of inspection. Please be advised to ensure that all paper towel dispensers are fully stocked at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and organized state at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Both sinks blocked with soiled dishes in Cafe area. One of these sinks is a designated hand washing sink and must remain accessible for food handlers to wash hands. Please do not block the hand washing sink. The operator emptied the sink during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The seal of the front cafe cooler was noted to be damaged. Please replace the seal.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solution in both the bakery and deli areas was too concentrated. Ensure the solution is properly diluted to an appropriate concentration and tested regularly. This was corrected during the inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between glove changes in the deli and bakery areas. Importance of hand washing and glove policy were discussed with the operator during the inspection. Ensure proper hand washing procedures are followed between glove changes.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cardboard boxes were being used to store clean cloths and utensils in bakery area. Please note that cardboard containers cannot be cleaned and sanitized. Please acquire food grade containers with tight fitted lids to store food and food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the hot holding unit measured at around 47C. The operator reheated it on an induction stove and was instructed to bring the temperature up to 74C. Please ensure that all food items are reheated to the internal temperature of 74 degrees C prior to storing them in a hot holding unit. Please ensure all food items stored at hot holding unit is maintained at or above 60 degrees C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Utensils were not fully submerged in the chlorine sanitizer solution in the deli sandwich prep area. The operator submerged the utensils in the solution after being instructed to do so.2. Tongs in the front bakery area are being cleaned with soap and water in the handwashing sink. The operator was educated that tongs should be washed and sanitized in a designated utensil washing sink or dishwasher.
- 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 sticky fly trap in the storage area was full of flies. The operator was instructed to replace it. Ensure the sticky fly trap in the storage area is replaced regularly.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. Dented cans that may compromise the safety of food were found. The operator removedthe dented cans.2. An odour was noticed coming from the sink drains. The operator was instructed to pour bleach down the drains.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A cooler in the grocery area was measured at 8.9C. The operator was instructed to monitor the temperature for an hour, ensure it stays below 4C, and provide email updates with photos of the temperature readings.2. The seal of the front cafe cooler was noted to be damaged. Please replace the seal.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Drawers in the front area and bakery area were unsanitary. Ensure that all surfaces are maintained in a clean and sanitary manner at all times. 2. Espresso dumping station was not in a sanitary condition. Please ensure that this area is being cleaned regularly.3. Storage and walk in cooler floors were unsanitary. Ensure that all surfaces are maintained in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers were observed to be missing from the produce prep area. Please install the missing light covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the bakery area. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Food debris was noted on hard-to-reach surfaces of the meat slicer located in the deli prep area. Please be advised to dismantle the meat slicer to achieve proper cleaning and sanitation level. A brush must be used to clean/sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times. 2. A sanitizing solution was not observed in the bakery and deli area. Please ensure that an approved sanitizing solution is present in the facility at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks. Food handlers were unaware of glove policy. Importance of hand washing, and glove policy was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off, between gloves changing. Please wash hands.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the facility was not following proper manual dishwashing procedures. Reusable dishes were not being sanitized. Proper manual dishwashing procedures were discussed with the operator during the inspection. All reusable dishes must be washed with soap and water, rinsed with clean water and then sanitized using bleach solution at 100 ppm (fully submerged) and then air dried. Please follow proper manual dishwashing procedures.
- 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?
- 1. Mouse droppings were noted in the facility. Please clean the facility thoroughly and seal al entry points. 2. Loading dock door was noted to be open and is being used to go in and out by staff members. Please keep this door closed or install a screen door. 3. Pest control records were received via email. According to the pest control records mouse activity was noted on May 16, 2024. Please contact a license pest control operator to re-mediate this concern.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers were observed to be missing from the produce prep area. Please install the missing light covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the bakery area. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 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?
- 1. Food debris was noted on hard-to-reach surfaces of the meat slicer located in the deli prep area. Please be advised to dismantle the meat slicer to achieve proper cleaning and sanitation level. A brush must be used to clean/sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times. 2. A sanitizing solution was not observed in the bakery and deli area. Please ensure that an approved sanitizing solution is present in the facility at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks. Food handlers were unaware of glove policy. Importance of hand washing, and glove policy was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off, between gloves changing. Please wash hands.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the facility was not following proper manual dishwashing procedures. Reusable dishes were not being sanitized. Proper manual dishwashing procedures were discussed with the operator during the inspection. All reusable dishes must be washed with soap and water, rinsed with clean water and then sanitized using bleach solution at 100 ppm (fully submerged) and then air dried. Please follow proper manual dishwashing procedures.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers were observed to be missing from the produce prep area. Please install the missing light covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the bakery area. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Food debris was noted on hard-to-reach surfaces of the meat slicer located in the deli prep area. Please be advised to dismantle the meat slicer to achieve proper cleaning and sanitation level. A brush must be used to clean/sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer and ensure it is maintained in a clean and sanitary manner at all times. 2. A cleaning cloth was noted to be stored on a cutting board in the produce prep area. A knife was stored on top of the cleaning cloth. Please be advised that all cleaning cloths must be stored in the sanitizing solution at all times. A cleaning cloth must not be stored on cutting boards or used to store knives. Please do not store cleaning cloths on prep counters or on top/underneath food equipment. Please clean and sanitize all reusable dishes.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks. Food handlers were unaware of glove policy. Importance of hand washing, and glove policy was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off, between gloves changing. Please wash hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal items were noted to be stored on top of produce prep counter as well as food items in the back storage area. Please be advised to designate an area to store staff personal items located away from food prep and storage area. Please do not store staff personal items on food prep counters.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the facility was not following proper manual dishwashing procedures. Reusable dishes were not being sanitized. Proper manual dishwashing procedures were discussed with the operator during the inspection. All reusable dishes must be washed with soap and water, rinsed with clean water and then sanitized using bleach solution at 100 ppm (fully submerged) and then air dried. Please follow proper manual dishwashing procedures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand washing supplies were not observed by the hand washing sink located in the produce prep area. A paper towel dispenser was noted to be empty in the bakery prep area. Please be advised that all hand washing sinks must be fully equipped with appropriate hand washing supplies. Please equip all hand washing sinks. 2. The hand washing sinks located in the deli prep area and bakery customer area were noted to be blocked with food items. Please be advised that all hand washing sinks must remain accessible for food handlers to wash hands at all times. Please do not block hand washing sinks. All these food items were moved during the 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?
- Light covers were observed to be missing from the produce prep area. Please install the missing light covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large grooves were noted on the cutting board located in the produce area. Please replace or resurface this cutting board as required.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands and changing gloves in between tasks. Importance of hand washing, and glove policy were discussed with the operator. Hands must be washed in between tasks, before putting gloves on and after taking them off. Gloves must be changed in between tasks. Please wash hands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers were observed to be missing from the produce prep area. Please install the missing light covers. cover.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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?
- Light covers were observed to be missing from the produce prep area. Please install the missing light covers. cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?