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Mother

606 18 Avenue Nisku AB T9E 7V8 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The food handler in front of the stove had no sanitizer solution at his station. Throughout the inspection, the cook was observed using dry cleaning cloths to clean the prep table. Worth noting is that this cook was processing some sort of meat pie. This was addressed with the facility manager.- Other food processing stations in the facility had sanitizer solutions and the cloths were stored in sanitizer solutions between use.ACTION REQUIRED:1) Have a discussion with the staff about the use of cleaning cloths2) All cleaning cloths shall be stored in sanitizer solution between use. Food contact surfaces shall be regularly cleaned and sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** The cook processing some sort of meat pie was observed touching his phone multiple times while processing food and at no point in time was he observed to perform hand hygiene. This was brought to the attention of the manager to educate the staff on proper hand hygiene and the use of phone during food preparation.Such practices may result in cross contamination of food.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **A non-food grade "Sink & Surface cleaner Sanitizer" was being used for sanitizing dishes and food contact surfaces. The instructions for use clearly stated that the sanitizer should not be on food contact surfaces. Chlorine sanitizer was available on site. ACTION REQUIRED:1) Disconnect the "Sink and Surface Cleaner Sanitizer" from the two compartments sink to prevent further use of the sanitizer.2) Switch to chlorine sanitizer for sanitizing dishes and food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **The dishwasher was not operational at the time of the inspection. The operator stated that they are still waiting for the part they ordered to arrive.** Improper manual dishwashing procedure in a two-compartment sink was observed. The operator was sanitizing the dishes by spraying them with the "Sink and Surface Cleaner Sanitizer." The operator was educated on the proper two compartment sink procedures.FURTHER ACTION REQUIRED1) Spraying is not a proper way of sanitizing dishes. The dishes MUST be fully submerged in the sanitizer solution for 2 minutes.2) The proper way to wash dishes in a two-compartment sink is to wash and rinse in the first sink, and then sanitize in the second sink.3) Repair the dishwasher.A poster for a two compartment sink method is attached to this report for reference.
  5. Demand Inspection

    0 infractions