Sherwood Park Bakery
969 Ordze Road Sherwood Park AB T8A 4L7 · Food - General
7 inspections
- Monitoring Inspection
2 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?
- No recent food safety records were available for review. An AHS template for food safety checklist was provided to operator via email.
- 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 were found to be expired (Expiration date: May 2026). Operator was advised to obtain new one.
- 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
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No prepared sanitizer solution was observed at the time of inspection.2. Used wet cleaning cloths were not being stored in a sanitizer solution. A cleaning cloth was observed on the kitchen counter.The operator prepared a 100ppm chlorine sanitizer solution during inspection and stored the cloth. Please ensure an approved sanitizer solution is prepared daily for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A three-compartment sink was present in the kitchen. This was the only sink in the kitchen. One was located in the bathroom and one in the front serving area. The three-compartment sink should have soap and paper towel in dispensers or an addition of a handwashing station in another location. A handwashing station is required in the kitchen. Staff reported they use the bathroom hand sink for handwashing.April 23, 2024: Paper towel and soap dispensers were still not observed at one compartment of the 3-compartment sink in the kitchen. No additional handwashing sink was installed in the kitchen area as an alternative.Sept 06, 2024: Paper towel and soap dispensers were still not observed at one compartment of the 3-compartment sink in the kitchen. No additional handwashing sink was installed in the kitchen area as an alternative.** Please note that this is an on-going violation and must be corrected immediately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No prepared sanitizer solution was observed at the time of inspection.2. Used wet cleaning cloths were observed on the kitchen counter at the time of inspection.The PHI assisted the operator in preparing a 100ppm chlorine sanitizer solution during inspection. Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use. Obtain the required chlorine test strips to measure the sanitizer concentration. 100ppm chlorine solution must be maintained at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available. Obtain chlorine sanitizer test strips. April 23, 2024: The required test strips were still not observed at the time of inspection. Note that this is an ongoing violation and must be corrected immediately.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A three-compartment sink was present in the kitchen. This was the only sink in the kitchen. One was located in the bathroom and one in the front serving area. The three-compartment sink should have soap and paper towel in dispensers or an addition of a handwashing station in another location. A handwashing station is required in the kitchen. Staff reported they use the bathroom hand sink for handwashing.April 23, 2024: Paper towel and soap dispensers were still not observed at one compartment of the 3-compartment sink in the kitchen. No additional handwashing sink was installed in the kitchen area as an alternative.
- 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 tiles at a corner and in front of the oven was in disrepair. The tiles were either missing or damaged. Repair or replace the floor tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some equipment in the kitchen area requires deep cleaning. Old dirt and debris were observed on the bread roller, scale and dividing cutter. Please clean and sanitize these equipment's and ensure all equipment at the facility are maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust on the ceiling and ceiling fan vent. - Clean areas noted. April 23, 2024: Dust and debris accumulation were still observed on the ceiling tiles, light covers and vents in the kitchen area. Please clean the ceiling tiles, light covers and all vents in the kitchen area. Ensure these areas are included on your cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Upon arrival a sanitizer solution was not available.A 100 ppm solution of chlorine sanitizer was prepared.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple bags of flour were stored on the floor. Ensure all food items are stored off the ground at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available. Obtain chlorine sanitizer test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A three-compartment sink was present in the kitchen. This was the only sink in the kitchen. One was located in the bathroom and one in the front serving area. The three-compartment sink should have soap and paper towel in dispensers or an addition of a handwashing station in another location. A handwashing station is required in the kitchen. Staff reported they use the bathroom hand sink for handwashing.
- 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 records were not available upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust on the ceiling and ceiling fan vent. - Clean areas noted.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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?
- Corrected.
- 15. Is the facility free of a pest infestation?
- Corrected.
- 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?
- Corrected.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Corrected.
- 23. Is the facility maintained in a clean and sanitary condition?
- Corrected.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?