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Sal's Famous Barrhead

5323 50 Street Barrhead AB T7N 1P3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wiping cloth used in the main prep area is not stored in a sanitizer solution. Cloths shall be stored in a sanitizer solution to ensure cross contamination does not occur, and the area wiped is sanitized. A sanitizer pail shall be placed in the prep area for the cloth to be stored in.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing bucket by the ice cream machine did not have a sanitizer residue. The operator changed the solution at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The pizza coverings (wax boards) have a buildup of grease. Action shall be taken to clean/sanitize the covering after each use.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of the facility does not have a valid food safe certificate. Please ensure a person in care and control of the facility is certified in Food Safety Training. A list of approved courses will be sent with this report.
  5. Initial Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink is not draining properly. Action shall be taken to unclog the drain to the hand sink to allow for proper handwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water supply was shut off due to a broken seal at the 3-compartment sink. The hot water can be turn on enough to fill the wash sinks and prevent a large spray. The operator indicated that the issue will be addressed on Sept 24/25
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of the facility does not have a valid food safe certificate. Please ensure a person in care and control of the facility is certified in Food Safety Training. A list of approved courses will be sent with this report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Measuring cups are being stored in sauces in the Walk-in cooler, with their handles in the sauce. Handles shall not be touching the food items. The measuring cups shall be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat slicer has food debris present on the back of the blade and food debris on the base. Action shall be taken clean the meat slicer. If the meat slicer is not used often, consider covering the meat slicer to prevent cross contamination.