Skip to content
Loading map…

Slice Up

125 - 9914 King Street Fort McMurray AB t9h 5a8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Pest control monitoring is not done consistently, and record was not available for review. Ensure monthly pest control monitoring is sone consistently and record is available for review during re-inspection.
    • 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?
      • Food permit was not posted in the facility. Ensure valid food permit is posted in the facility visible to public.
  3. 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?
      • Pest control monitoring is not done consistently, and record was not available for review. Ensure monthly pest control monitoring is sone consistently and record is available for review during re-inspection.
    • 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?
      • Food permit was not posted in the facility. Ensure valid food permit is posted in the facility visible to public.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was noted without label to indicate its contents. Label the bottle to indicate its contents adequately to allow its use safely.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizers were not available. Obtain test strips for chlorine and quats and ensure concentration is monitored consistently.
    • 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 monitoring is not done consistently, and record was not available for review. Ensure monthly pest control monitoring is sone consistently and record is available for review during re-inspection.
    • 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?
      • Food permit was not posted in the facility. Ensure valid food permit is posted in the facility visible to public.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    5 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?
      • Temperature log was not observed onsite. Use provided template to develop temperature log sheet.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerators and prop cooler are not equipped iwth functional thermometers. Install thermometers in all refrigerator and coolers to monitor temperature at which foods are stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Faucets of the hand washing sinks located one in the prep cooler other by the dough maker were not in good repair. Water splashed during turning on the faucet creating wet areas in the kitchen that could lead to trip and fall. Fix the hand sink faucets and ensure these are in good repair and fully functional.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1-Ceiling of the walk-in cooler was in disrepair. One ceiling panel was hanging down. Secure the panel and ensure ceiling is in good repair.2-Ventilation hood required professional cleaning. Have professional cleaning of exhaust system done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1-Curtains at the door of the walk-in cooler was sticky and unsanitary. Clean the curtain and maintain in a clean and sanitary manner.2-Written daily, weekly and monthly cleaning schedules were not available for review. Complete the said procedures to maintain the facility in a clean and sanitary condition.