Mitchell's Café
4808 50 Avenue Wetaskiwin AB T9A 0S2 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Risk Management 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?
- Nov 28, 2025: 1. Exhaust hood filters appeared in good repair and sanitary condition from the exterior. The owner reported that the cleaning frequency has been increased to a weekly basis.2. The exhaust hood was missing its drip pan and was instead replaced with a bucket on the floor which grease was dripping into. A drip pan must be installed and fastened to the exhaust system to prevent fire and contamination hazards created by the dripping grease.Previously: 1. There is a buildup of grease on the exterior of the exhaust hood filters. 2. The exhaust hood is leaking into a bucket on the ground and therefore is not being properly maintained. December 10, 2025: upon request, target completion date has been extended to January 7, 2026.REPEAT VIOLATION:January 8, 2026 – The owner stated that they are still attempting to contact a trade worker to complete the outstanding ventilation related work.
- 23. Is the facility maintained in a clean and sanitary condition?
- The general sanitation of environmental surfaces was improved, however:1. There was still a buildup of grease on the walls, ceilings, and floors (particularly in hard-to-reach areas). There was accumulation of dirt noted around the grease trap.2. There was still debris hanging from the ceiling and elevated surfaces above food preparation areas.Corrective action: The above environmental surfaces need to be cleaned as part of your routine practices. Previously: 1. The walls, floors and ceilings in the cooking/frying area were coated with grease.2. Debris was hanging from the ceiling and other elevated surfaces above the food preparation area, which could result in food contamination.Target completion date has been extended to January 23, 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 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?
- Nov 28, 2025: The weatherstripping had not been repaired or replaced at the time of the inspection. The weatherstripping must be repaired or replaced to prevent the entry of pests into the kitchen.Previously: The weatherstripping on the back receiving door was in disrepair such that there was noticeable light infiltration. This could permit the entry of pests directly into the kitchen or may result in mold growth when a cold draft from outside meets the warm air in the kitchen.December 10, 2025: upon request, target completion date has been extended to January 7, 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Nov 28, 2025: 1. Exhaust hood filters appeared in good repair and sanitary condition from the exterior. The owner reported that the cleaning frequency has been increased to a weekly basis.2. The exhaust hood was missing its drip pan and was instead replaced with a bucket on the floor which grease was dripping into. A drip pan must be installed and fastened to the exhaust system to prevent fire and contamination hazards created by the dripping grease.3. The owner had not repainted or sealed the shelving in the dry storage area but indicated that he was looking to replace the shelving entirely. Please ensure that the new shelving is smooth, durable, easily cleanable, and impervious to moisture.Previously: 1. There is a buildup of grease on the exterior of the exhaust hood filters. 2. The exhaust hood is leaking into a bucket on the ground and therefore is not being properly maintained. 3. The finishing on the shelving in the dry storage area is in disrepair and therefore the shelving is no longer easily cleanable.December 10, 2025: upon request, target completion date has been extended to January 7, 2026.
- 23. Is the facility maintained in a clean and sanitary condition?
- Nov 28, 2025: The general sanitation of environmental surfaces was improved, however:1. There was still a buildup of grease on the walls, ceilings, and floors (particularly in hard-to-reach areas). There was accumulation of dirt noted around the grease trap.2. There was still debris hanging from the ceiling and elevated surfaces above food preparation areas.Corrective action: The above environmental surfaces need to be cleaned as part of your routine practices. Previously: 1. The walls, floors and ceilings in the cooking/frying area were coated with grease.2. Debris was hanging from the ceiling and other elevated surfaces above the food preparation area, which could result in food contamination.December 10, 2025: upon request, target completion date has been extended to January 7, 2026.
- 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?
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Contaminated cleaning cloths were being used and passed between incompatible stations, thereby increasing the risk of cross-contamination of food and/or food preparation surfaces. Cleaning cloths were also not being maintained in a sanitary condition.Corrective action: Separate cleaning cloths must be provided for each different station in the kitchen area and for the servery. It is recommended that cloths are placed in a sanitizer bucket and completely immersed in sanitizer solution during periods of inactivity to maintain them in a sanitary condition. The sanitizer solution should be changed every 2 hours or more frequently as necessary. Otherwise, you may use single-use disposable cleaning cloths or launder your cleaning cloths after each use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bags of food were being stored on the floor in the dry storage area, increasing the risk of contamination.Corrective action: Food items must be stored at least 15 cm (6 in) above the floor to protect them from 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?
- Nov 28, 2025: The weatherstripping had not been repaired or replaced at the time of the inspection. The weatherstripping must be repaired or replaced to prevent the entry of pests into the kitchen.Previously: The weatherstripping on the back receiving door was in disrepair such that there was noticeable light infiltration. This could permit the entry of pests directly into the kitchen, or may result in mold growth when a cold draft from outside meets the warm air in the kitchen.
- 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 caulking around the handwashing sink was in disrepair, which could permit water infiltration and subsequently foster mold growth. There were specks of a black debris accumulating among the caulking of the handwashing sink. Corrective action: The handwashing sink requires re-caulking to render the surface as smooth, durable, easily cleanable, and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Nov 28, 2025: 1. Exhaust hood filters appeared in good repair and sanitary condition from the exterior. The owner reported that the cleaning frequency has been increased to a weekly basis.2. The exhaust hood was missing its drip pan and was instead replaced with a bucket on the floor which grease was dripping into. A drip pan must be installed and fastened to the exhaust system to prevent fire and contamination hazards created by the dripping grease.3. The owner had not repainted or sealed the shelving in the dry storage area but indicated that he was looking to replace the shelving entirely. Please ensure that the new shelving is smooth, durable, easily cleanable, and impervious to moisture.Previously: 1. There is a buildup of grease on the exterior of the exhaust hood filters. 2. The exhaust hood is leaking into a bucket on the ground and therefore is not being properly maintained. 3. The finishing on the shelving in the dry storage area is in disrepair and therefore the shelving is no longer easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Metal shavings were observed in the can opener, which could potentially physically contaminate food during subsequent usage.2. Debris was collecting on the top of the dishwasher, which could contaminate cleaned dishes and utensils. Corrective action: These pieces of equipment must be cleaned and sanitized on a regular basis as part of your general sanitation program.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Nov 28: 2025: The ice machine had not been cleaned at the time of the inspection, and a green slimy substance (potentially mold) was building up near the back of the cooler. The ice machine must be cleaned according to the manufacturer's instructions for use to prevent contamination of food or beverages.Previously: A substance (which appears to be mold) is accumulating in the ice machine.
- 23. Is the facility maintained in a clean and sanitary condition?
- Nov 28, 2025: The general sanitation of environmental surfaces was improved, however:1. There was still a buildup of grease on the walls, ceilings, and floors (particularly in hard-to-reach areas). There was also an accumulation of grease and debris noted around the grease trap located in the dishwashing area. 2. There was still debris hanging from the ceiling and elevated surfaces above food preparation areas.3. A written sanitation program/records still have not been developed. Corrective action: The above environmental surfaces need to be cleaned as part of your routine practices. Written sanitation procedures and records need to be developed in order to ensure that environmental cleaning and sanitation is done properly and at an acceptable frequency.Previously: 1. The walls, floors and ceilings in the cooking/frying area were coated with grease.2. Debris was hanging from the ceiling and other elevated surfaces above the food preparation area, which could result in food contamination.3.. The facility does not keep any written sanitation procedures or records to assist with maintaining the kitchen in a clean and sanitary condition.
- 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?
- Quats sanitizer spray in the front servery area registered at 400 ppm, which is considered too strong and may leave chemical residues on surfaces and utensils. Corrective action: Please ensure that your quats sanitizer spray is maintained at 200 ppm. If the solution is too strong, dilute it with water until the test strips register at 200 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- During the inspection, minimal handwashing by staff was observed. Handwashing is critical during food preparation to prevent cross-contamination (and foodborne illness as a result).Corrective action: It is recommended to have a discussion with staff regarding the importance of handwashing, as well as proper handwashing procedures and frequency. At the beginning of the inspection, a large bowl of lettuce was sitting in the handwashing sink and acting as an obstruction. Going forward, please ensure the handwashing sink is used exclusively for handwashing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. A bin containing raw fish had direct contact with a bowl of salad and was located above produce in the walk-in cooler. Corrective action: Raw meats must be stored separately from cooked or ready-to-eat foods (e.g. produce) or should be stored in a manner that reduces the risk of contamination (i.e., the raw meat is stored beneath cooked and ready-to-eat foods).2. Food items in the walk-in cooler were being stored without lids or protective covers. Corrective action: Food items must be covered during storage to protect them from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The bottom of prep table cooler located at the front of the kitchen measured at 11 degrees Celsius with a probe thermometer. The meat products that were thawing in this cooler (and still frozen at the time of the inspection) were moved into the walk-in cooler. Please avoid storing high-risk foods in this prep cooler until it is serviced and/or able to maintain a temperature of 4 degrees Celsius or less.2. Tubs of margarine were being stored at room temperature in the dry storage area; however, the manufacturer's label indicated that they need to be refrigerated at 2-12 degrees Celsius. The margarine was moved to the walk-in cooler during the inspection.
- 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 weatherstripping on the back receiving door was in disrepair such that there was noticeable light infiltration. This could permit the entry of pests directly into the kitchen, or may result in mold growth when a cold draft from outside meets the warm air in the kitchen.Corrective action: Repair or replace the weatherstripping on the back receiving door.
- 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. There is a buildup of grease on the exterior of the exhaust hood filters. Corrective action: Exhaust hood filters should be cleaned on a weekly basis, not monthly (as was indicated by the operator). 2. The exhaust hood is leaking into a bucket on the ground and therefore is not being properly maintained. Corrective action: Please have the exhaust hood serviced and repaired as needed.3. The finishing on the shelving in the dry storage area is in disrepair and therefore the shelving is no longer easily cleanable.Corrective action: Please paint and/or seal the shelving to render it smooth, durable, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A substance (which appears to be mold) is accumulating in the ice machine.Corrective action: The ice machine should be cleaned with a soapy water solution to remove the substance. Going forward, the ice machine should be cleaned regularly according to the manufacturer's instructions for use.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The walls, floors and ceilings in the cooking/frying area were coated with grease.2. Debris was hanging from the ceiling and other elevated surfaces above the food preparation area, which could result in food contamination.3.. The facility does not keep any written sanitation procedures or records to assist with maintaining the kitchen in a clean and sanitary condition.Corrective action: Written sanitation procedures and records need to be developed in order to ensure that environmental cleaning and sanitation is done properly and at an acceptable frequency.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sealed raw meat stored above ready to eat foods in the walk-in freezer.Raw meats should always be stored at the bottom of the shelves.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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?
- Cutting boards beside the prep coolers have deep grooves and is improperly finished.Please ensure the cutting board is resurfaced, cleaned and sanitized on both sides.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sealed raw meat was placed above produce and ready to eat foods in the walk-in cooler.Staff moved raw meat on the bottom of the shelving rack.
- 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?
- No evidence of pests. Pest control checklist was not present at the time of inspection.Operator aware, here's the link to the checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf . Please ensure pest control checklist is maintained monthly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cutting boards beside the prep coolers have deep grooves and is improperly finished.Please ensure the cutting board is resurfaced, cleaned and sanitized on both sides.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen scrapes were left uncovered close to food materials. Please ensure that you cover the binsPlease work on the general sanitation of the facility
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers in the rice and flour bags were observed being stored in the bags with the sides that were touched by staff's hands in contact with the rice and flour. Please use scoops with a handle and store them in such a way that the high-touch surface of the scoop does not contact the food.
- 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 were not being maintained. An AHS pest control checklist was provided to the operator. Please ensure the pest control checklist is filled out once a month and available for review upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the deep fryer and stove has an accumulation of grease and food debris. Please ensure these areas are cleaned regularly to prevent this accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Multiple handles or door-tops to coolers and freezers such as the bottom door to the white standing freezer in the kitchen, or the cooler door handles on the cooking line are visibly dirty with an accumulation of grime and dirt. Please ensure these high-touch areas are cleaned and sanitized regularly to prevent the transfer of bacteria from the handles to food being subsequently touched while preparing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of flour and a bag of rice were observed being stored on the floor and open. Please ensure dry goods are stored in pest-resistant containers with a tight-fitting lids once they have been opened. All foods are also required to be stored at least 6 inches off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers in the rice and flour bags were observed being stored in the bags with the sides that were touched by staff's hands in contact with the rice and flour. Please use scoops with a handle and store them in such a way that the high-touch surface of the scoop does not contact the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl of batter was being stored on top of an insert of flour on the cooking line. Upon request, the operator was requested to move the bowl. Bowls should not be stored directly on top of food to prevent the transfer of potential bacteria on the bottom of the bowl into the food below.
- 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 were not being maintained. An AHS pest control checklist was provided to the operator. Please ensure the pest control checklist is filled out once a month and available for review upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the deep fryer and stove has an accumulation of grease and food debris. Please ensure these areas are cleaned regularly to prevent this accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Multiple handles or door-tops to coolers and freezers such as the bottom door to the white standing freezer in the kitchen, or the cooler door handles on the cooking line are visibly dirty with an accumulation of grime and dirt. Please ensure these high-touch areas are cleaned and sanitized regularly to prevent the transfer of bacteria from the handles to food being subsequently touched while preparing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of onions was stored directly on the floor in the dry storage area. This was moved to a shelf during the inspection.All other food is stored above the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?