Potato Corner
2127 - 9713 Hardin Street Fort McMurray AB T9H 1L2 · Food - General
16 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Weekley cleaning schedule was reviewed onsite.Daily, monthly cleaning schedules were not available for review during inspection. Ensure the daily, weekly and monthly cleaning schedules are developed, available in the facility ang being followed to keep facility in a clean and sanitary condition.Facility was in a clean and sanitary condition at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were observed being passed their expiration date. Obtain sanitizer test strips with valid expiration date.
- 23. Is the facility maintained in a clean and sanitary condition?
- Weekley cleaning schedule was reviewed onsite.Daily, monthly cleaning schedules were not available for review during inspection. Ensure the daily, weekly and monthly cleaning schedules are developed, available in the facility ang being followed to keep facility in a clean and sanitary condition.Facility was in a clean and sanitary condition at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were observed being passed their expiration date. Obtain sanitizer test strips with valid expiration date.
- 23. Is the facility maintained in a clean and sanitary condition?
- Daily, weekly, monthly cleaning schedules were not available for review during inspection. Ensure the daily, weekly and monthly cleaning schedules are developed, available in the facility ang being followed to keep facility in a clean and sanitary condition.Facility was in a clean and sanitary condition at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water tap was noted being turned off. The cold water tap was also producing hot water with temperature 45 degrees Celsius. There was no cold water available at the hand sink.Investigate and repair.Ensure hand sinks are operational all the time.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No cold water supply was observed at the facility. Both the hot and cold water taps at the dishwashing and hand sinks were dispensing hot water only. Repairs are required.Please investigate and resolve the issue.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water leakage observed around the grease trap. Investigate and fix it.Ensure all plumbing is in good repair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water tap was noted being turned off. The cold water tap was also producing hot water with temperature 45 degrees Celsius. There was no cold water available at the hand sink.Investigate and repair.Ensure hand sinks are operational all the time.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No cold water supply was observed at the facility. Both the hot and cold water taps at the dishwashing and hand sinks were dispensing hot water only. Repairs are required.Please investigate and resolve the issue.
- 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 observed with invalid dates. Post a valid food handling permit in the facility.Ensure a valid food handling permit is posted in the facility where it is visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water leakage observed around the grease trap. Investigate and fix it.Ensure all plumbing is in good repair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water tap was noted being turned off. The cold water tap was also producing hot water with temperature 45 degrees Celsius. There was no cold water available at the hand sink.Investigate and repair.Ensure hand sinks are operational all the time.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No cold water supply was observed at the facility. Both the hot and cold water taps at the dishwashing and hand sinks were dispensing hot water only. Repairs are required.Please investigate and resolve the issue.
- 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 observed with invalid dates. Post a valid food handling permit in the facility.Ensure a valid food handling permit is posted in the facility where it is visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water leakage observed around the grease trap. Investigate and fix it.Ensure all plumbing is in good repair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning wiping cloth was noted being stored on the counter. Cleaning cloth was stored in the sanitizer solution during inspection onsite.Ensure cleaning cloths are stored in the sanitizer solution in between uses.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Dishes used to receive fries and fried chicken from the fryer were reportedly not being cleaned all day. Operator was advised to replace or clean and sanitize the dishes and tongs every two hours.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the potato fries fryer was reportedly out of order. Repair required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple high-risk food items, including a milk jug, was observed stored inside the ice-making machine. No food items are to be stored in the ice-making machine while it is in operation. Ensure that these food items are moved to a separate storage space.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwash station had no paper towel for drying hands. Staff replaced the empty paper towel roll with a new one during the inspection. Ensure that staff have access to a fully stocked handwash station during food preparation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot water provided at the handwash station. The hot water faucet turned but no water came out from it. Ensure that staff have access to a working handwashing station to promote handwashing, and good hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot water provided at the handwash station. The hot water faucet turned but no water came out from it. Ensure that staff have access to a working handwashing station to promote handwashing, and good hand hygiene.
- 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 a piece of cardboard used as a shelf covering. The shelf in question was the black shelf located in the middle of the facility in front of the syrup prep cooler. The piece of cardboard will need to be removed as it cannot be cleaned and disinfected. Ensure that all shelf surfaces are made of a material that is smooth, non-absorbent, and easily cleanable.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
0 infractions