New Back 40 Foods - Food
610 1 Avenue W Foremost AB T0K 0X0 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- Quats sanitizer in spray bottles in the meat and bakery department were not labelled.Staff wrote on spray bottles with contents during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The shelf to the left of the walk-in cooler has stagnant water underneath it and is forming mold. Please ensure that this area is cleaned and monitored to prevent mold formation in the future.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No bleach available for use in the bakery department.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
- 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 and paper towel dispensers were empty. Staff refilled during inspection. Ensure paper towel is installed in dispenser. Hand washing and dish washing signage left with operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- The store does not have a cleaning schedule/checklist. A cleaning schedule template will be sent with this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- The shelf to the left of the walk-in cooler has stagnant water underneath it and is forming mold. Please ensure that this area is cleaned and monitored to prevent mold formation in the future.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- The facility did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- The store does not have a cleaning schedule/checklist.
- 23. Is the facility maintained in a clean and sanitary condition?
- The shelf to the left of the walk-in cooler has stagnant water underneath it and is forming mold. Please ensure that this area is cleaned and monitored to prevent mold formation in the future.
- 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
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A loose roll of paper towel was beside the sink in the bakery. Please obtain dispensers or roll-holders for the paper towel.
- 23. Is the facility maintained in a clean and sanitary condition?
- The store does not have a cleaning schedule/checklist.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors in the walk in freezer had a significant amount of ice build up. The ceiling in the walk in cooler had build up of dust.
- 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
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of some of the foods in the open display cooler in front of the meat department was measured at 10.4 degrees C. The operator advised the inspector that they would immediately move any high-risk foods (products requiring refrigeration) to the adjacent cooler. Please ensure that no high-risk food products are stored in this cooler until the unit is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A loose roll of paper towel was beside the sink in the washroom. A loose roll of paper towel was also beside the sink in the meat department. Please obtain dispensers or roll-holders for the paper towel.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An old Food Handling Permit (valid until 2022) was posted. Please display a current Food Handling Permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- The store does not have a cleaning schedule/checklist.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
9 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature on the top shelf of the open display cooler in front of the meat department was measured at 12 degrees C. The operator removed potentially high-risk food products from the shelf and relocated them to the lower shelves. Please ensure that no high-risk food products are stored on the top shelf of this cooler until the unit is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A loose roll of paper towel was beside the sink in the washroom. Please obtain a dispenser or roll-holder for the paper towel.
- 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 was not available at the multi-use sink in the produce area. The operator obtained a hand-pump dispenser and placed it at the sink during the inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A Food Handling Permit application has been submitted. The permit application is being processed.
- 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 warehouse/storage area is quite dark. Several of the bulbs in the overhead fixtures are burnt out. Please replace the bulbs and ensure that the lighting level in this area is sufficient.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Supports under the wrapping station in the meat department are made from stacks of unfinished plywood. Please cover/paint these supports or replace them with a material that is smooth, durable, and easily cleaned. The wall-mounted shelf in the meat department also needs to be refinished or repainted.
- 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 lights (fluorescent tube fixtures) in the meat department did not appear to be shatterproof. Operator advised inspector that they would cover or replace the fixtures or bulbs with a shatterproof light option.
- 23. Is the facility maintained in a clean and sanitary condition?
- The store does not have a cleaning schedule/checklist.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The store recently opened and does not have a valid food handling permit at this time. Please submit an application for a Food Handling Permit and prepare for an approval inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?