Reddi Mart - Food
203 10 Street Hines Creek AB T0H 2A0 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs are not kept for refrigeration units and hot holding units.Ensure temperature logs are kept for all refrigeration units that store perishable & high risk food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At the time of inspection:The kitchen was not in use and cooking operations were temporarily discontinued.Since it was not in use, the area was not maintained in a sanitary manner.Operator must ensure that before resuming food preparation:All three compartments of the sink, counters, and equipment are scrubbed with soap and water,Rinsed with clean water, andSanitized with a chlorine solution at 100 ppm.To sanitize:Fill all three sink compartments with water, add chlorine to achieve 100 ppm, and allow a contact time of at least 2 minutes before use.
- 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 monitoring program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept. AHS monthly pest control checklist will be provided.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At the time of inspection:The walk-in cooler was not operational.Ensure all equipment is functional and maintained on a regular basis for safe food storage and operation.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs are not kept for refrigeration units and hot holding units.Ensure temperature logs are kept for all refrigeration units that store perishable & high risk food items.
- 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 monitoring program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept. AHS monthly pest control checklist will be provided.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements still need to be met. The owner has food safety training, but the owner is based in Edmonton. The staff who is is primarily available at the store requires food safety training.Ensure an Alberta approved food safety course is completed within 2 weeks. Online courses are available and a list will be provided.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule has not been implemented and cleaning logs are not kept.Ensure cleaning schedule is implemented and cleaning logs are kept.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
8 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs are not kept for refrigeration units and hot holding units.Ensure temperature logs are kept for all refrigeration units that store perishable & high risk food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer is not available to verify food safety temperatures.Ensure a probe thermometer is available on site.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit is not equipped with a thermometer to monitor temperature. Ensure hot holding unit is equipped with a thermometer to monitor temperature.
- 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 monitoring program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept. AHS monthly pest control checklist will be provided.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements still need to be met. The owner has food safety training, but the owner is based in Edmonton. The staff who is is primarily available at the store requires food safety training.Ensure an Alberta approved food safety course is completed within 2 weeks. Online courses are available and a list will be provided.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hot holding unit's sliding door doesn't close properly which can make the food
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Floor of the walk in cooler and prep area is dirty. Ensure walk in cooler and prep area floor is cleaned and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule has not been implemented and cleaning logs are not kept.Ensure cleaning schedule is implemented and cleaning logs are kept.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?