Reid's Eatery
Undetermined Buffalo Lake Metis Settlement AB · Food - Special Event
Inspection summary
Reid's Eatery has been inspected once by Alberta Health Services (Environmental Public Health), on May 25, 2024. The most recent inspection, on May 25, 2024, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on May 25, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 2 times on May 25, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items, including leftover pancakes, buns and cheese were not covered.Ensure all food is covered to prevent contamination.Food items were covered during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked beans measured 53C.Operator was instructed to serve the beans within 2 hours and discard any remaining.Food being hot held must be maintained at 60C or greater.
- 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 handwashing setup present.A temporary handwashing setup is required for handwashing in the booth.A temporary handwashing setup can consist of a camping jug with a spout, a bucket beneath the spout to catch the water, and soap and paper towel.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?