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Prairie Cottage Bake Shop

206 2 Avenue W Brooks AB T1R 1B4 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Food was stored on the bottom shelf of the chemical storage area. The operator immediately removed the food from that shelf and placed it in the designated food storage area.* Please ensure that food is always stored separately from chemicals.
  2. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Lysol disinfectant wipes are supplied at the till to wipe hands with prior to dispensing donuts in the donut box. Sanitizer wipes are designed for sanitizing pre-cleaned environmental surfaces. Implement hand hygiene practice using hand sanitizer liquid containing 70% isorpropyl alcohol or washing hands at the sink.
    • 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 is not posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter next to the large compartment sink is water damaged and porous on the edge abutting the sink. The counter on the other side of the sink is swelling between the counter seams. *Counters and work surfaces must be maintained smooth and easy to clean. Replace countertops.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed no hand hygiene practices being performed between the use of the till and opening boxes for packaging donuts. Hands make contact with the inside of the box when unfolding and making the box.*Implement a policy where staff are performing hand hygiene (washing hands or using hand sanitizer) after touching the till to handling food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were missing in the small cooler top and bottom section. There were extra thermometers in another cooler that were moved and placed in the coolers without.
    • 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 is not posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter next to the large compartment sink is water damaged and porous on the edge abutting the sink. The counter on the other side of the sink is swelling between the counter seams. *Counters and work surfaces must be maintained smooth and easy to clean. Replace countertops.
  4. 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?
      • Counter next to the large compartment sink is water damaged and porous on the edge abutting the sink. A wet towel is placed between the space of the large sink and two compartment sink where water drips when transferring dishes. Discussed designing a drip tray over this space to direct water into the sink to prevent water damage to this counter. *Counters and work surfaces must be maintained smooth and easy to clean. Replace countertop.
  5. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A reusable towel is being used to dry hands. Towels become wet and hold bacteria. Use paper towel to dry hands.