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Nutter's Bulk & Natural Foods - Food

4810 50 Avenue Olds AB T4H 1P8 · Food - General

Official record from Alberta →

Inspection summary

Nutter's Bulk & Natural Foods - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 25, 2024. The most recent inspection, on November 19, 2024, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times on October 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer available. Purchase a sanitizer solution and ensure that sanitizer is available.2. There were no sanitizer test strips. Purchase and make available sanitizer test strips.3. Alcohol hand sanitizer is not approved as a surface sanitizer. Do not use hand sanitizer to sanitize surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Proper 3 sink dishwashing was not being followed. No sanitizing step was being used. Sanitizer was added to the soap and washing step. Dishwashing must follow a 3-step process: Wash-Rinse-Sanitize.2. There was no sanitizer available. Purchase a suitable sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the dishwash sanitizer were not available. Purchase and make available sanitizer test strips.

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