Sally's Kitchen
4936 50 Street Alix AB T0C 0B0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no prepared sanitizing solution at the start of inspection.Sanitizer solution measured at 100 ppm (chlorine) was made during the inspection.If reusable cloths are used for wiping surfaces, store them in sanitizer bucket after each use.**Resource will be shared for use of wiping cloths**
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Scoops were stored in contact with food in storage containers.Concerns were discussed with staff.Make sure to store scoops outside the food containers or if stored inside the containers use handled scoops and handles must be sticking out of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Following conditions were observed about thawing and cooling of foods.1) Meat was observed thawing at the room temperature in the kitchen area.2) Container of gravy and mashed potato was observed to be cooling at room temperature.Discussed the appropriate cooling and thawing practices with staff.Food may be thawed:i) under refrigeration at 4 C (40 For less)ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); andiv) by microwaving.Good food cooling procedures involve: quickly reducing food temperature by using methods like ice-water baths, blast chillers, or splitting food into smaller portions in shallow pans.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Pan was observed in the handwashing sink.Discussed that handwashing sink should always be available and accessible for handwashing.Violation was corrected during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The flooring outside the walk-in cooler and in the back of the house was not smooth. Please ensure that all flooring in these areas is completely smooth, non-absorbent, and easy to clean, as this is crucial for maintaining proper sanitation and safety standards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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?
- A gap was observed on the back door. Please ensure to seal/weatherstrip the door to prevent potential pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The flooring outside the walk-in cooler and in the back of the house was not smooth. Please ensure that all flooring in these areas is completely smooth, non-absorbent, and easy to clean, as this is crucial for maintaining proper sanitation and safety standards.
- 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
3 infractions
- 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?
- A gap was observed on the back door. Please ensure to seal/weatherstrip the door to prevent potential pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The flooring outside the walk-in cooler and in the back of the house was not smooth. Please ensure that all flooring in these areas is completely smooth, non-absorbent, and easy to clean, as this is crucial for maintaining proper sanitation and safety standards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build up was observed behind and in-between appliances. Please ensure to clean the implicated area to prevent further accumulation.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Food bags and boxes were stored on the ground. Please ensure all the food bags and boxes are stored at least 6 inches from the ground.
- 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 does not have a valid food handling permit on display.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation system have accumulation of dust and debris.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The meat slicer has accumulation of dust and debris.- Please ensure that the meat slicer is thoroughly cleaned and sanitized. Please follow the manufacturer's instructions to thoroughly clean the meat slicer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was not operating, and the operator indicated that they are waiting for the part to come in and until then they are sanitizing the dishes in the sink. Please ensure to sanitize the dishes in the two compartment sink with chlorine sanitizer at 100ppm concentration. Iodine based glasswasher was now dispensing sanitizer at 12.5ppm. Please wash/rinse the dishes in the dishwasher and sanitize them in the sink at appropriate concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was not measured to be above 71C. Please ensure to sanitize the dishes in the two compartment sink with chlorine sanitizer at 100ppm conc. Iodine based glasswasher was not dispensing sanitizer. Please ensure to sanitize the glassware in the two compartments sink with chlorine (100ppm) or iodine (12.5-25ppm).Please wash/rinse the dishes in the dishwasher and sanitize them in the sink at appropriate concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available on-site. Please ensure to have iodine and chlorine test strips.
- 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?
- No pest control checklist was available on-site. Please ensure to monitor the facility routinely to prevent potential pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing ceilings at the prep station area. Please ensure to ceilings are properly covered and smooth.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust and grease build up in hard-to-reach areas, in-between appliances, on the walls and ceilings. Please ensure to clean in order to prevent further build up.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?