Over the Hill Farm Market
519 2 Street Brooks AB T1R 0E8 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine concentration in the 3 compartment sink was at 50ppm. The operator increased the concentration to 100ppm as instructed. Manual dishwashing procedures were explained to the operator.
- 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 cement floor has cracks and the paint is chipping off the floor in the meat processing area. Maintain the kitchen floor in good repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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 cement floor has cracks and the paint is chipping off the floor in the meat processing area. Maintain the kitchen floor in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The beef patties are partially cooked, and hot held at a temperature of 49°C, which is below the required minimum of 60°C for cooked foods. The operator cooked the patties.Mushroom sauce is on the kitchen counter and not refrigerated. The operator put the sauce on ice. Maintain high risk food at temperature of 4°C or lower.
- 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 cement floor has cracks and the paint is chipping off the floor in the meat processing area. Maintain the kitchen floor in good repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer strength is too dilute at the automated dispenser in the meat cutting room. Re-calibrate dispenser to 200 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed kitchen worker wiping their hands with crumbs on a moist wiping cloth and on a cloth attached to their apron instead of washing hands and using paper towel. Moist towel and cloths become a reservoir for bacteria. Educated kitchen workers on proper hand hygiene. Reusable towels were removed from use.
- 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 was empty at the hand sink. Paper towel was refilled.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottles containing isopropyl alcohol were used to sanitize tables and food preparation counters. Alcohol is not an approved sanitizer because the concentration cannot be verified using test strips. Sanitizers were dumped and replaced with bleach prepared to 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions