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Millet Fresh Market - Grocery Store

5302 50 Street Millet AB T0C 1Z0 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items observed on the shelves of the walk-in cooler at the meat department.Personal items should be properly labelled and stored seperately from food area to avoid cross 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?
      • Mice droppings were noted around the green bait at the dry storage area of Bakery department. Note: Baits should always be in an enclosed bait station.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Meat processing area of the facility did not have QUAT test strips. Please ensure test strips are purchased and stored in every different area of the store.
    • 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 checklists are not being maintained. Please complete a pest control checklist monthly.
    • 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 back door to the facility has a small gap at the bottom. Please repair the weatherstripping such that the gap is closed and no light can be seen under the door.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display coolers at the facility are not equipped with thermometers. Please equip all display coolers with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Meat processing area of the facility did not have QUAT test strips. Please ensure test strips are purchased and stored in every different area of the store.
    • 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 checklists are not being maintained. Please complete a pest control checklist monthly.
    • 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 back door to the facility has a small gap at the bottom. Please repair the weatherstripping such that the gap is closed and no light can be seen under the door.
  9. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer test strips were found in the bakery area.Requested to always have sanitizer test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In food processing departments, a 3-compartment sink is available, with 2 compartments used for manual dishwashing and 1 compartment used as a dedicated handwashing sink.Bakery - Dishes and food preparation utensils are observed in all 3 compartments.Please ensure that the compartment used as a dedicated handwash sink is used only for dishwashing, and is kept clear and accessible at all times.
    • 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?
      • Routine inspection:Pest control records were not well maintained.Emailed pest control checklist with the inspection report.Requested to copy and fill out the checklist on a monthly basis.Re-inspection:Please email the pest control records
    • 20. Do food handlers at the facility have adequate food safety training?
      • One of the staff at the bakery lacks the knowledge about testing the sanitizer. Please email the food safety training certificates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In Recieving area:Weather stripping for the receiving door by the milk walk in cooler.Please fix these violations within the next 4 weeks.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution was not at 200 ppm in all departments.Bleach solution was not at 100 ppm in the meat area.Requested to check the disinfectant solution levels by using test strips
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In deli area:Cloths were left on the counter.Disinfectant bottles were unlabeled.Requested to prepare a disinfectant bucket and emerge the cloths in disinfectant solution.Requested to label the bottles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In food processing departments, a 3-compartment sink is available, with 2 compartments used for manual dishwashing and 1 compartment used as a dedicated handwashing sink.Bakery - Dishes and food preparation utensils are observed in all 3 compartments.Please ensure that the compartment used as a dedicated handwash sink is used only for dishwashing, and is kept clear and accessible at all times.
    • 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 were not well maintained.Emailed pest control checklist with the inspection report.Requested to copy and fill out the checklist on a monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In Deli area:The floor is rusted under the hood.Ceiling tiles were missing by the hood.In Recieving area:Weather stripping for the receiving door by the milk walk in cooler.Please fix these violations within the next 4 weeks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In deli area:3 old damaged cutting boards needs to be replaced. Please replace with a smooth, easily cleanable, durable cutting board surface. In meat area: Rusted meat grinder was seen on the counter. The operator said its not used anymore.Requested to discard the meat grinder or move it away.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the meat area:Walls are not in a clean and sanitary condition.In the deli area:Walls are not in a clean and sanitary condition.Floors has black sticky debris on the left side of the deli cooler.Requested to clean and disinfect these areas.