Pi Mart - Food Store
70 - 10014 104 Street NW Edmonton AB T5J0Z1 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The pies in the hot holding unit were below 60C using an infra-red thermometer, the lower unit of the unit was above 60C, food was moved to the lower unit and temperature in the dial was adjusted to 140F.Ensure a thermometer is provided in the hot holding unit and maintain temperature at a minimum of 60C/140F before storing food in it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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?
- Expired permit was posted .
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There is no sanitizer available to manually clean and sanitize dishes in a 2-compartment sink.Acquire an approved sanitizer for manual dishwashing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Croissants were stored in a black garbage bag inside a chest freezer.Use food grade packaging materials to store and handle food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes are not being clean and sanitized properly using a 2-compartment sink. The dishwashing sink was very dirty and filled with items that were not in use.Remove all items blocking access to the 2-compartment. Follow the proper steps of manual dishwashing (wash, rinse and sanitize) daily when cleaning utensils and equipment.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There is inadequate hot water at the facility. The hot water temperature measured with a probe thermometer was 24C.A service request has been made to fix the hot water issue.
- 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?
- No pest records available during inspection.Maintain pest records onsite and make them available during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written sanitation program available.Develop a written sanitation program for the food premise.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- No pest records available during inspection.Maintain pest records onsite and make them available during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written sanitation program available.Develop a written sanitation program for the food premise.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strip available.Acquire test strips for measuring sanitizer concentration.
- 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?
- No pest records available during inspection.Maintain pest records onsite and make them available during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written sanitation program available.Develop a written sanitation program for the food premise.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?