Nampa Sunrise Cafe Ltd.
9902 102 Avenue Nampa AB T0H 2R0 · Food - General
7 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer spray bottle in the service area had a concentration of chlorine of 10 ppm. The chlorine concentration should be at least 100 ppm. staff must be instructed to check the concentration daily and adjust as required. Written records of sanitizer concentration are recommended.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop left in the dry pancake mix with handle in contact with the mix. This is a cross-contamination concern. Ensure all staff know how to properly store utensils.
- 09. Are chemicals stored and handled in a safe manner?
- Spray container with bleach solution in the service area was not labeled. This was corrected during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chest freezer near the dishwasher has a damaged top and seal. The plastic on the inside is broken. The freezer lid must be repaired or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease trap access near the dishwash sinks has a buildup of dirt and debris. This could attract pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soap and chlorine bleach were being mixed in buckets with wiping cloths. This makes the soap and the chlorine sanitizer less effective. Cleaning of surfaces must be done properly - wash with soap, rinse with clean water and then sanitize.
- 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?
- Food portioned and prepared in the facility in stored in the coolers and freezers were not dated. Food prepared or portioned in the facility should be dated either with a prepared on or use by date.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ice cream pails are being used to store bulk goods such as icing sugar, brown sugar, flour, rice, peas, croutons, etc. These containers are not designed for re-use and might allow for cross contamination of the food products. Replace the containers with appropriate food grade re-useable containers or leave the food products in the original packaging.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle that was reported to contain a chlorine bleach solution was not labeled. Ensure all chemical containers are labeled to indicate contents.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen exhaust ventilation system certificate indicates that the system is due for service April 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written sanitation procedures and records were available for review. Sanitation procedures and records must be available for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning record sheet was not dated.Please ensure that the records have a date on them indicating the time period the work was performed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pepsi cooler temperature is too warm. Cooler temperature must keep food below 4.0 Celsius.Do not store high risk foods, such as dairy, in this cooler until it can maintain the correct temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning records were not available for review.Written cleaning records must be available for review .
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial 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)?
- Sanitizer test strips are expired. Obtain test strips for the sanitizer you will use on site. A document showing how to mis an approved sanitizer will be provided with this 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?
- Pest monitoring checklists are complete but there are no monitoring devices. Even when pests are not evident, pest monitoring traps are required. Place monitoring devices near the exterior door and food storage areas within the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are several small patches of damaged drywall around the double sinks, and drywall missing below the electrical panel. These must be patched and sealed to prevent moisture absorbtion.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?