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Premium Sausage

141 Mildred Street Seven Persons AB T0K 1Z0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are expired. Please ensure testing equipment is up-to-date.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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?
      • Some mouse droppings were noted in a cupboard in the upstairs kitchen. Discussed taking precautions when cleaning up droppings.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of bleach in the catering kitchen was unlabeled. The operator labelled the bottle during the inspection. Please continue to ensure all chemical containers are labelled.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some cardboard boxes containing meat/ingredients were stored directly on the floor in walk-in freezer #1. The operator advised the inspector that they had recently received the food and would place it on shelving or pallets promptly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of sausage in the "sausage on a bun" hot holding cabinet was measured at 54.0 degrees C. The operator adjusted the setting, and the temperature was then measured at 61.4 degrees C. Please continue to ensure that the temperature of food in hot holding is maintained at 60 degrees C or higher.