Mountain House Bakery & Cake Art
101 - 5034 46 Street Sylvan Lake AB T4S 0H6 · Food - General
14 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 pest records available on site. Staff indicated a pest control company services the facility. Pest control records are to be taken monthly. Please provide a copy of the most recent pest control service report.
- 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
2 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?
- No pest records available on site. Staff indicated a pest control company services the facility. Pest control records are to be taken monthly. Please provide a copy of the most recent pest control service report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walls still damaged and require repair. **ongoing violation** from January 2025. The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Some damaged area on the right has been painted, but isn't smooth and washable.Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
- 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?
- Demand 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)?
- This violation was not observed at the time of the inspection.No test strips for checking the chlorine concentration. Only iodine test strips present, but iodine not the sanitizer in use. Some chlorine strips were provided. Please obtain more before running out.
- 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?
- Ants observed at the front door window and wall. Ant baits and stick traps placed around the area. No ants were observed on the tables or within the baked good items. Please ensure to monitor for pest activity and get rid of the ants.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- This violation was not observed at the time of the inspection.The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Some damaged area on the right has been painted, but isn't smooth and washable.Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips for checking the chlorine concentration. Only iodine test strips present, but iodine not the sanitizer in use. Some chlorine strips were provided. Please obtain more before running out.
- 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 wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Some damaged area on the right has been painted, but isn't smooth and washable.Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer concentration was only 50 ppm as the concentration wasn't being tested. Concentration was adjusted during inspection. Please ensure chlorine is mixed at 100 ppm and tested on a test strip.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips for checking the chlorine concentration. Only iodine test strips present, but iodine not the sanitizer in use. Some chlorine strips were provided. Please obtain more before running out.
- 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 wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Corrected: Photos show the shelves have been painted. 1. There are two wooden shelves in the back pizza prep room that are not sealed. Unsealed wood cannot be properly cleaned. Please have the shelving sealed or painted so the surfaces are smooth, non-absorbent and easily cleanable.2. The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Please properly repair the wall so it is smooth, non-absorbent and easily cleanable.
- 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
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. There are two wooden shelves in the back pizza prep room that are not sealed. Unsealed wood cannot be properly cleaned. Please have the shelving sealed or painted so the surfaces are smooth, non-absorbent and easily cleanable.2. The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Please properly repair the wall so it is smooth, non-absorbent and easily cleanable
- 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
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The larger display cooler was holding between 6- 11 C about one hour after a defrost cycle had completed. Items in the cooler included cream filled pastries that require refrigeration. Staff were advised to relocate the food into another cooler. All other coolers were below 4 C.Please have the unit repaired and able to hold 4 C before further use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff were not able to explain proper dishwashing procedures. Proper procedures were reviewed and sinks filled appropriately. Ensure dishwashing starts by removing debris, washing in the first sink in soapy water, rinsing in clean water in the second sink and sanitizing in the third sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the back area hand sink. Paper towel is required for proper hand washing. Staff replenished the towels during inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 1. Hot water ceased during inspection although no large quantities were being used. There was insufficient hot water at the taps in the facility. Heater was not providing enough hot water to operate the facility. Please ensure there is sufficient hot water in the facility for normal operations including hand and dishwashing.2. The washroom hand sink had very little water coming out from either the hot or cold, and the water was not under pressure. Insufficient water to wash hands can lead to cross-contamination and/or staff illness. Please have the sink taps repaired so there is sufficient hot and cold water under pressure at this tap.
- 20. Do food handlers at the facility have adequate food safety training?
- Update: No certificates for courses taken have been provided to date. If staff have completed a course, please forward their certificates for confirmation.Staff present lack food safety knowledge. Please have staff take the Food Safety Basics Course through AHS.
- 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 are two wooden shelves in the back pizza prep room that are not sealed. Unsealed wood cannot be properly cleaned. Please have the shelving sealed or painted so the surfaces are smooth, non-absorbent and easily cleanable.2. The wall on the left side of the hallway heading towards the back door is deeply gauged in several places. Please properly repair the wall so it is smooth, non-absorbent and easily cleanable
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean utensils were being stored in dirty bins and the clear bin beneath the island had crumbs and debris in it, along with utensils and containers. Staff began cleaning these during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Counters and baking trays were left dirty from previous use. Please ensure food contact surfaces are cleaned and sanitized as often as necessary to maintain in a sanitary manner, and ensure staff are leaving the facility clean at the end of each day's operation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Staff present lack food safety knowledge. Please have staff take the Food Safety Basics Course through AHS.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Opened food items are not being properly dated/labelled to know when they should be used by/discarded. Ensure open packages of items such as cheese, sandwich meat, etc are dated when opened so all staff know when they should be used by.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff present lack food safety knowledge. Please have staff take the Food Safety Basics Course through AHS.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared for use when food handling had been occurring. It was indicated that a cleaner and a bathroom disinfectant were being used on food contact surfaces. A bleach solution was prepared during the inspection. Sanitizers used on food contact surfaces must be safe for use on food contact surfaces. Sanitizer solution of bleach and water mixed at 100 ppm is required when food handling is occurring to sanitize food contact surfaces as needed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were observed wearing an apron outside during a break, returning to work without washing hands or changing the apron. Staff were observed sitting on food contact countertops and leaving personal belongings such as cell phones and drinks on counters amongst food items. Aprons should be removed when taking a break, using the washroom, taking out garbage, or changed after use. Hands must be washed between tasks and after breaks, washrooms, taking out garbage, etc. Personal belongings are to be stored separately from food and food contact surfaces.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Opened food items are not being properly dated/labelled to know when they should be used by/discarded. Ensure open packages of items such as cheese, sandwich meat, etc are dated when opened so all staff know when they should be used by.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. There were racks of baked items sitting directly on the floor. Food must be stored off the floor to allow for proper cleaning and to prevent contamination. This was corrected during inspection. 2. Several cases of food containers were being stored on the floor both in the back storage room and in the main kitchen area under the counter. Ensure all food and food containers are stored off the floor 6 inches in a sanitary manner.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the middle display case was between 7.9 - 10 C. Staff relocated items that require refrigeration to another unit. Store potentially hazardous foods under refrigeration at or below 4 C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Only iodine test strips were present for use, but iodine was not the sanitizer in use. Please ensure a test strip for bleach solution is provided to verify the concentration of sanitizer for both food contact surfaces and in the 3-compartment sanitizing sink.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff present lack food safety knowledge. Please have staff take the Food Safety Basics Course through AHS.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was no paper towel present in the facility to put in the staff washroom. Staff indicated they would obtain some immediately.A properly supplied hand sink is necessary to ensure thorough hand washing after using the washroom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions