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Mode Juice Co.

205A Carnegie Drive St. Albert AB T8N 5A9 · Food - General

6 inspections

  1. 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?
      • 1. Carpet flooring was noted in the back storage area. Please ensure that the floor is maintain of smooth, easy-to-clean and moisture resistant state. Please replace the carpet flooring.2. Water pressure and temperature were noted to be low in both hand washing sinks located in washrooms. Please increase the water temperature and pressure.
  2. 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?
      • 1. Holes were noted in one of the walls. Please seal all holes. 2. One of the floor tiles was noted to be damaged. Please repair or replace the damage tile.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counter.Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. These were moved 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 tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking the off, and between glove change. Please wash hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser located in the back prep area was noted to be empty.The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that all hand washing sinks are fully equipped with hand washing supplies 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?
      • 1. Holes were noted in one of the walls. Please seal all holes. 2. One of the floor tiles was noted to be damaged. Please repair or replace the damage tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and sanitize the facility and ensure it is maintained in a clean and sanitary manner.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of high temperature dishwasher was noted to be at 60 degrees C at plate level. Please repair the dishwasher and ensure it is capable of maintaining temperature at or above 72 degrees C at plate level.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cooler and dry storage area was noted in the back room. Nonfood related items were also observed in this area. The room was not locked.Food items must be stored in a separate area. Nonfood related items must not be stored with food items. The area must not be accessible by general public. All surfaces (walls, floor and ceiling) must be made of smooth, easy to clean and moisture resistant state.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of high temperature dishwasher was noted to be at 60 degrees C at plate level. Please repair the dishwasher and ensure it is capable of maintaining temperature at or above 72 degrees C at plate level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were noted to be expired. Please acquire quat test strips.