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SIGIS Muriel Martin - Food

110 Deer Ridge Drive St. Albert AB T8N 5Z3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 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?
      • ***Food safety records were not being maintained. Template for cooler temperature and sanitizer concentration records was left onsite. Copy will also be sent with this report. Please label and make relevant to this facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***The source bottle of sanitizer being used was adulterated. Food-safe bleach is not to have additives, no fabric guard, no lemon scent, no colour protection, no splashless etc.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***chemical containers were not labeled as to their contents. Discussed options for ensuring accurate labels are on the buckets.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Clean/sanitized equipment was observed on cloth towels. Discussed that cloth towels were not clean sanitary surfaces. The counters or drain trays can be maintained in a clean and sanitary condition.
    • 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 paper towels present for drying hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Utensil storage in the room was discussed. The mouth ends of the utensils were facing up. Staff in the room put on gloves and turned the utensils over so the handles were ***Utensil storage in the room was discussed. The mouth ends of the utensils were facing up. Staff in the room put on gloves and turned the utensils over so the handles were available for holding. for holding.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was a sanitizer solution present. The concentration was inadequate for effective sanitizing. the concentration was <50ppm Hydrogen peroxide.Later in the inspection kitchen staff made a new effective solution and checked with the test strips.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the two Oxivir sanitizer solutions had a low concentration. The operator prepared a new solution. Hydrogen Peroxide was measured at 2000-3000 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of Oxivir solution wasn't being measured at specific intervals. Please ensure that the sanitizer solution is frequently measured and verified.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The coldest refrigerator temperature was 9C during the inspection. Perishable foods are to be stored at 4C or colder. Discussed and the control may have been bumped or the refrigerator may not be working. Staff was asked to check and correct and ensure perishable foods are kept at 4C or colder.
    • 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 not located at the time of inspection. Discussed the importance of having and using the test strips to ensure effective sanitizer concentrations are maintained.
    • 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?
      • ***Ensure the pest control records are completed monthly, retained and available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***There was no certificate for the required food safety training. Many of the staff had the home study course