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Snac Jerky

6 - 11110 88 Avenue Fort Saskatchewan AB T8L 3K8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach solution used to create sanitizer solution is lemon scented. Please obtain non-scented bleach.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the hand sink.Ensure that single use paper towel is available, do not use hand towels for hand drying.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution measured a chlorine residual greater than 200 ppm.The solution was diluted to 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach solution used to create sanitizer solution is lemon scented. Please obtain non-scented bleach.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover of the walk-in cooler.Please clean and sanitize area noted.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in spray bottles at the facility was too strong. The solutions bleach out test strips. The operator reduced the concentration to between 100ppm-200ppm during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no light inside the walk-in cooler. Please replace the burnt-out light or install another source of lighting for the cooler, to facilitate proper cleaning.
  6. Risk Management Inspection

    1 infraction

    • 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 are not being maintained. AHS pest control checklist was provided at the last inspection.Ensure pest monitoring checklist is completed at least once a month and keep records on site.
  7. Monitoring Inspection

    2 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 paper towel dispenser at the handwashing sink was empty.Ensure paper towel is provided at the handwashing sink.
    • 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 are not being maintained. AHS pest control checklist was provided at the last inspection.Ensure pest monitoring checklist is completed at least once a month and keep records on site.