Perogy on a Fork
5208 Railway Avenue Glendon AB T0A 1P0 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 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 control monitoring records were not up to date at the time of inspection.The facility must conduct monthly pest monitoring and document all findings to help prevent pest infestation. Records should clearly indicate inspection dates, observations, and any corrective actions taken when pest activity is identified.A pest monitoring checklist will be sent via email along with the inspection report for documentation and ongoing use.
- 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 ventilation hood is due for scheduled service and maintenance in March 2026.Ensure the ventilation hood is serviced and maintained in accordance with the manufacturer’s specifications and established maintenance schedule to ensure proper operation and to prevent potential fire hazards.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloth observed on the sanitizer spray bottle.Always ensure that used wiping cloths are returned to sanitizer bucket solution to destroy dangerous bacteria prior to it being reused.This was corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was at 50ppm chlorine. The sanitizer solutions were replaced and 100ppm chlorine solution was achieved.This was corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy under hot holding was observed at 45C.Operator indicated that it was brought out over 2hours ago.Operator was instructed to discard gravy due to potential contamination by dangerous microorganisms.Operator obliged - Please ensure that high risk food items are stored at right temperature. Items at hot holding should be at no less than 60C to prevent bacterial contamination.Corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions