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Pasta Kulture

105 - 4910 55A Street Wetaskiwin AB T9A 2R7 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen meat was stored directly on the floor in the walk‑in freezer. All food items must be stored at least 6 inches off the floor to prevent contamination.Corrected during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After priming the tubes, the chlorine chemical sanitizer residual detected during the final rinse cycle of the low‑temperature sanitizing dishwasher was 0 ppm, instead of the required 50–100 ppm.Action Required:Please repair the dishwasher to ensure it consistently delivers 100 ppm chlorine in the final rinse cycle at all times. In the meantime, please use the two‑compartment sink for manual dishwashing. Once the dishwasher has been repaired, provide documentation confirming that the unit has been properly serviced, as this is a repeated and ongoing issue that must be addressed appropriately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The beef gravy warmer hot‑holding unit has calcium deposits at the base. Please clean it now and ensure it is cleaned on a regular basis.Corrected during inspection.
  3. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • It was observed that half a can of 2% milk was past its best before date (August 22, 2025).Corrective Action:The deficiency was addressed with the operator. Expired can of milk was discarded at the time of inspection.Recommendations:Ensure that best before dates are checked routinely. All food items stored, processed, or provided for public consumption must be wholesome, uncontaminated and fit for human consumption at all times
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:The scoop handle was found submerged in a dry food item.Action Required:Please ensure scoops are stored properly in dry storage containers with the handle positioned outside of the food to prevent contamination from bare hands.Proper scooping methods were reviewed during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After priming the tubes, the chlorine chemical sanitizer residual detected during the final rinse cycle of the low-temperature sanitizing dishwasher was 0 ppm, instead of the required 50–100 ppm.Action Required: Please repair the dishwasher to ensure it consistently delivers 100 ppm chlorine in the final rinse cycle at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not100 ppm as required. Facility will use dishwasher to wash and will sanitize in a separate basin until dishwasher is fixed.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple of cleaning cloths were observed sitting on the counter. Later in the inspection, a staff member moved them to the sanitizer bucket. Please ensure cleaning cloths are always stored submerged in the sanitizer.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring 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 paint of the ceiling in the walk-in freezer is starting to deteriorate (it is flaking and chipping in some areas).- Please ensure the ceiling in the walk-in freezer is free from flaking material.