Promise Provision Inc. - Food
441 3 Avenue NW McLennan AB T0H 2L0 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- 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?
- Pest control records were not available onsite. **Ensure pest control records are available at all times for review. Note: Pest control checklist was sent to the operator.
- 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
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?
- The current food handling permit was sent to the operator at the time of the inspection, who then printed and posted the permit.Ensure that the current food handling permit is continuously posted in a location that is visible to the public.
- 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?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solution available in the sink at the time of the inspection was tested to be 50 ppm at the time of the inspection.The solution was adjusted to be 100-200 ppm by the Inspector.Ensure that mixed sanitizer solutions are tested to confirm that they are of an appropriate concentration before use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The kitchen's mixed sanitizer solution was too strongly and bleached the sanitizer test strip.The new chlorine sanitizer solution was mixed at the time of the inspection to 100-200 ppm.Ensure that the sanitizer solution is appropriately mixed prior to use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, coffee creamer that requires refrigeration was noted to be stored on the counter of the coffee station. The creamer was noted to be 10 degrees Celsius.The coffee creamer was relocated to a refrigerator at the time of the inspection.Ensure that foods which require refrigeration are kept at 4 degrees Celsius or less.
- 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?
- The facility was conducting extensive food handling at the time of the inspection. Soups are made from basic ingredients, cooked, hot held, and then may be cooled and frozen for sale to the public.The current food handling permit indicates that the facility is limited to intermediate food handling only.The permit restrictions will be updated to reflect the change in the food handling complexity.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The facility requires sanitizer test strips to confirm the concentration of mixed solutions.Until the test strips are received, sanitizer solutions will be made according to the provided "how to make an approved sanitizer solution" information poster.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial 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)?
- The facility requires sanitizer test strips to confirm the concentration of mixed solutions.Until the test strips are received, sanitizer solutions will be made according to the provided "how to make an approved sanitizer solution" information poster.
- 20. Do food handlers at the facility have adequate food safety training?
- The operators of the facility were currently taking a food safety course at the time of the inspection. The facility had reached out to the inspector prior to the inspection to confirm that the course was approved in Alberta. Ensure that the inspector is provided with a copy of the certificate to verify course completion.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At the time of the inspection, the electrical outlets had not yet been finished and provided with proper face plates to protect the drywall material surrounding them.Ensure that construction is fully complete in the kitchen and that all surfaces are smooth, non-absorbent and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?