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Sheila Gaudet Home Business

10401 Churchill Drive Lac La Biche AB T0A 2C0 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Margarine requiring storage between 3C and 8C was found at room temperature.Ensure label directions for food storage are followed.Margarine was placed into smaller containers and put in the fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 04/2025.Obtain current test strips.Test strips must be capable of measuring 100-200 ppm chlorine and be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days test concentration each day prior to use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was dried food debris on the mixer guard.Ensure the mixer guard is thoroughly cleaned and sanitized after each use.Mixer guard was cleaned shortly after inspection and pictures sent to confirm.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The glass cannisters on the top shelf above the sink did not have lids.Ensure all food storage containers have lids to help prevent contamination.Saran wrap or tinfoil are acceptable as lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Margarine specifying to keep at refrigerator temperatures was stored at room temperature.Margarine was moved to the fridge during inspection.Follow label directions for storage.Margarine may be brought to room temperature for use in baking.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Bleach solution had soap in it.Do not add soap to bleach.Mix 1/2 tsp of bleach per 1L of water only.Solution was discarded, container rinsed, and a 200 ppm solution of bleach prepared.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was dried food debris on the mixer guard.Clean the mixer guard. Ensure the mixer guard is thoroughly cleaned and sanitized after each use.