South Island Pie Co.
12415 107 Avenue NW Edmonton AB T5M 1Z2 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Discussed what sanitizer was used for food contact surfaces and the operator indicated the product was Fantastik. The label on the bottle indicated that it was not for food surfaces. Discussed chlorine solution preparation as bleach was readily available at the time.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was asked about the three step dishwashing method and it was incorrect. Ensure all reusable items are washed in hot soapy water, rinsed with hot water and sanitized in an approved sanitizer solution for 2 minutes before air drying. If using chlorine, ensure there is 100-200ppm concentration present for proper sanitizing. Use applicable test strips for verification. The two compartment sink had dish detergent and bleach.
- 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?
- Mouse droppings were observed in the following areas but not limited to: corner of floor by the concrete blocks and by the walk in cooler. Please repair any unwanted openings/cracks/gaps in the facility including the ceiling. Pest control monitoring needs to be completed frequently (ie. monthly) and recorded. Link to AHS pest control monitoring template will be sent to operator. Please record results.
- 20. Do food handlers at the facility have adequate food safety training?
- Main operator (in care and control) is required to have food safety training. Please submit a copy of the training certificate for review. Link to food safe training will be sent.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT solution was at 0ppm at the time and no test strips were present. Please ensure there are test strips available to verify concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?