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Ms B's Family Restaurant

8550 Franklin Avenue Fort McMurray AB T9H 2J4 · Food - General

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A container of sour cream and whipping cream were past their best before dates. Both products were discarded by the food handler during the inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-outmethod to ensure food safety.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser in the staff washroom was empty. A staff member filled the dispenser with soap during inspection.Ensure hand washing sinks are provided with required handwashing supplies, including soap, paper towels, and garbage bins.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of fries were stored on top of packaged raw meat in the chest freezers.Store raw meats separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were stored in contact with foods on the storage rack.Store personal belongings separately from foods and food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the butter and cheese prep line cooler were above 4 degrees Celsius. The cooler was not adequately maintaining the temperature. Repair the cooler as quickly as possible. Ensure high risk foods are stored under 4 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall surface behind the hot holding unit was unclean with food spills from the foods in the hot holding.Clean the wall surface.
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in the prep line freezer were uncovered. This was corrected during the inspection. Ensure foods are properly covered during storage.
  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the men's washroom was empty.Soap was provided in the dispenser during inspection. Ensure washrooms are regularly maintained with hand washing supplies.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food items were stored with foods provided to restaurant patrons in the glass door cooler and standing freezer.Food items were removed during inspection.Store personal food items separately from foods for public consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hollandaise sauce in hot holding was measured at 41C. Food handler reheated the sauce and placed it back in the hot holding unit.Ensure high risk foods are preheated to 74C before hot holding at 60C. Check food internal temperature during hot holding to ensure temperature is maintained at 60C.
  9. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic storage containers with foods were stored on the floor of the walk-in cooler. Containers were moved off the floor at the time of inspection. Store all foods at least 6 inches off the floor in the walk-in cooler and freezers.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food handler was observed wiping food contact surfaces with only water and a wet cloth. Food handler did not know how to prepare a surface sanitizer solution.A chlorine sanitizer solution was prepared during inspection and measured at 100 ppm. Food contact surfaces must be sanitized regularly to reduce the risk of food becoming contaminated with microorganisms when in contact with the or surface.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was not wearing a hair cover to ensure that food is not contaminated by hair.Food handlers involved in food preparation or entering a food preparation or storage area should wear hair restraints such as clean hats or a hair net.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Alfredo sauce in food container was stored uncovered in the two-door reach-in cooler. Sauce container was covered during inspection. Cover foods during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two crates of shelled eggs were stored on the line prep cooler at room temperature. Internal temperature was measured at 27C.Food handlers were unsure how long the eggs had been out of the cooler. Eggs were discarded during inspection.Store perishable foods away from the temperature danger zone (4C to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sliced cheese in the prep line cooler measured at 18C.2) Single serve milkettes in several bowls were stored on the dining room tables. Internal temperature was measured at 14C. Milkettes were moved into the cooler.Store perishable foods at 4C or less under refrigeration. Cover refrigeration units when not in use. Store perishable milk products out of danger zone (between 4-60C).
    • 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 soap in the men's washroom dispenser.Ensure hand washing supplies are provided at hand sinks at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were insanitary and require cleaning:- the guards on the fry warmer equipment in the kitchen was covered in grease and oil- the top surface of the ice machine and dishwasher was dirty with debris and accumulated dust - the floor surface of the dessert display cooler had dirty with debris- shelves and surfaces of the one door reach-in freezer was dirty with food debrisClean and sanitize food equipment surfaces.