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Snack Shack

202 2 Avenue NW Manning AB T0H 2M0 · Food - General

1 inspection

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the gravy in hot holding unit was too low - 56 degrees Celsius. Food in hot holding mut be kept at or above 60 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips expired in May 2025.New test strips must be obtained and used. Sanitizer solution must be tested regularly and the sanitizer concentration recorded.
    • 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?
      • Even when pests are not evident a pest monitoring program is required. Develop and maintain a pest monitoring program. A sample monitoring sheet will be provided with this report. June 9, 2026 - Pest monitoring records last completed in February 2026. - Ants and flies noted during the inspection. - Gaps around the rear screen door.Contacting a qualified pest control operator may be required if the pests cannot be controlled.
    • 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. Tap at the three-compartment sink is dripping. Manager indicated that the plumber has been called. 2. Shelf above the ice cream cooler has an unfinished edge. This prevents proper cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back dry goods storage area has areas of stock and boxes that are interfering with cleaning and debris noted under and behind equipment. Reorganization of areas to allow for cleaning and sanitation is required. Written sanitation records do not include daily tasks and all areas. Written procedures and records must be updated to include all areas, equipment, and sanitation tasks.