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Pocket Heart Cafe

10015 Centennial Drive - Bay 3 Fort McMurray AB T9H 1X8 · Food - General

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat surface was peeling and becoming uncleanable. Replace floor mats.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean chopping boards were stored on the drying rack beside non-food equipment including first aid kits.- Store food utensils separately from non-food contact equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic tub containing clean teacups were stored on the floor under the soup table in the service area. - Store all food equipment at least 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat surface was peeling and becoming uncleanable. Replace floor mats.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bins used for drying utensils was dirty and scratched on surfaces. Clean and sanitize thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the white cooler shelving units were unclean. Thoroughly clean and sanitize cooler surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the 3-compartment sink was insanitary with debris.- Clean floor area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the baking cooling rack, under the table with soup hot holding units and between the stove and oven unit.Accumulated debris observed on the floor under the drying table opposite the sinks.- Clean floor surfaces under these areas.Debris observed on the lower shelving of the baking table.- Clean shelving surface.
  4. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat surface was peeling and becoming uncleanable. Replace floor mats.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic tub containing clean teacups were stored on the floor under the soup table in the service area. - Store all food equipment at least 6 inches off the floor.Clean chopping boards were stored on the drying rack beside non-food equipment including first aid kits.- Store food utensils separately from non-food contact equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the 3-compartment sink was insanitary with debris.- Clean floor area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the baking cooling rack, under the table with soup hot holding units and between the stove and oven unit.Accumulated debris observed on the floor under the drying table opposite the sinks.- Clean floor surfaces under these areas.Debris observed on the lower shelving of the baking table.- Clean shelving surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food storage area was cluttered with several items not used for food service. Cleaning equipment including brooms were stored in food storage area. Separate non-food items from food storage area. Declutter storage area to ensure easy access and facilitate cleaning.
  5. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A block of hard cheese and cream cheese past their best before dates were observed inside the white refrigerator.Foods were removed from the refrigerator during inspection. Regularly monitor foods for best before and expiration dates
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat surface was peeling and becoming uncleanable. Replace floor mats.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic tub containing clean teacups were stored on the floor under the soup table in the service area. - Store all food equipment at least 6 inches off the floor.Clean chopping boards were stored on the drying rack beside non-food equipment including first aid kits.- Store food utensils separately from non-food contact equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the 3-compartment sink was insanitary with debris.- Clean floor area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the baking cooling rack, under the table with soup hot holding units and between the stove and oven unit.Accumulated debris observed on the floor under the drying table opposite the sinks.- Clean floor surfaces under these areas.Debris observed on the lower shelving of the baking table.- Clean shelving surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food storage area was cluttered with several items not used for food service. Cleaning equipment including brooms were stored in food storage area. Separate non-food items from food storage area. Declutter storage area to ensure easy access and facilitate cleaning.
  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat protective surface was peeling and becoming uncleanable. Replace floor mats.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the 3-compartment sink was insanitary with debris.Clean floor area thoroughly.
  7. 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?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat protective surface was peeling and becoming uncleanable. Replace floor mats.
  8. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat protective surface was peeling and becoming uncleanable. Replace floor mats.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris observed on the floor surfaces under the 3-compartment sinks. Clean area thoroughly and other hard to reach corners around the premises.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in sanitizing pail used for cleaning food contacts surfaces was measured below 50ppm.Solution was changed. Chlorine sanitizer must be used between 100 to 200ppm. Measure concentration of sanitizing solution to ensure effectiveness prior to use. Mix new solution if previous was used for cleaning heavy food debris or oils.
  10. Monitoring Inspection

    0 infractions

  11. 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?
      • There was an odor from the grease interceptor under the three-compartment sink. Arrange a professional to clean-out the grease interceptor as soon as possible. Clean interceptors more frequently and repair or replace the seals and any malfunctioning parts.
  12. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was an odor from the grease interceptor under the three-compartment sink. Arrange a professional to clean-out the grease interceptor as soon as possible. Clean interceptors more frequently and repair or replace the seals and any malfunctioning parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces including shelving and storage compartments of the Frigidaire cooler was dirty with debris.Clean and sanitize surfaces of all food storage units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the hand washing sink in the washroom was dirty with stains. Scrub sink surface thoroughly and disinfect.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the 3- compartment sink was dirty with debris.Clean floor area.
  13. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food products including 2% milk and oat beverage were past their best before dates. Both products were discarded by the operator during the inspection. Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was an odor from the grease interceptor under the three-compartment sink. Arrange a professional to clean-out the grease interceptor as soon as possible. Clean interceptors more frequently and repair or replace the seals and any malfunctioning parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces including shelving and storage compartments of the Frigidaire cooler was dirty with debris.Clean and sanitize surfaces of all food storage units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the hand washing sink in the washroom was dirty with stains. Scrub sink surface thoroughly and disinfect.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the 3- compartment sink was dirty with debris.Clean floor area.
  14. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Grocery bag containing canned foods was stored on the floor in the dry storage area. Operator moved foods off from the floor and placed the cans on the designated shelving, when instructed to do so. Store all food items at least 6 inches off the floor, to facilitate cleaning and prevent pest harbourage.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    6 infractions

    • 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?
      • Food handling permit was not displayed visibly in facility. An operator must ensure that the permit visibly displayed in a conspicuous place where it may be easily seen by persons served.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall underneath the hand sink.Repair wall to ensure effective cleaning and to prevent potential pest intrusion.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Toaster oven used for baking was dirty with food debris.Surfaces and bottom of the refrigerator was dirty with food spill.- Clean and sanitize the equipment thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor around the kitchen were dirty with food spills and dust.Clean and sanitize flours thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The equipment and utensil storage area and rack used for drying clean dishes were disorganized. Reorganize this area so that the storage will flow from dirty to clean dishes. Move food items to a separate storage rack.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Recyclable materials were accumulating in dishwashing area by the stairs going upstairs. Operator indicated these materials will be removed by the end of the day.Remove all waste, and recyclable materials daily to minimize creating conditions that attract or harbor pests.