Skip to content
Loading map…

Musko Eats

10326 102 Avenue Grande Prairie AB T8V 1C3 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 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?
      • Temperature logs are not available for recording temperatures.Ensure daily temperature logs are kept for all refrigeration units.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not in good repair. Water is leaking and dishwasher could not be tested. Ensure dishwasher is repaired and temperature of final rinse water at the dish is at 71 Deg C or hotter.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available to verify sanitizer concentration. Ensure QUAT sanitizer test papers are available on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is not operating properly.Ensure paper towel dispenser is either repaired or replaced.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements have not been met. Ensure staff working at the facility has completed the Alberta approved food safety training course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented, and cleaning logs are not available.Ensure cleaning schedule is implemented and daily, weekly and monthly cleaning logs are kept.
  3. Initial Inspection

    7 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?
      • Temperature logs are not available for recording temperatures.Ensure daily temperature logs are kept for all refrigeration units.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not in good repair. Water is leaking and dishwasher could not be tested. Ensure dishwasher is repaired and temperature of final rinse water at the dish is at 71 Deg C or hotter.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available to verify sanitizer concentration. Ensure QUAT sanitizer test papers are available on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is not operating properly.Ensure paper towel dispenser is either repaired or replaced.
    • 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?
      • Landlord has pest control services provided by a third party according to the operator.Provide copies of last month's pest control report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements have not been met. Ensure staff working at the facility has completed the Alberta approved food safety training course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented, and cleaning logs are not available.Ensure cleaning schedule is implemented and daily, weekly and monthly cleaning logs are kept.