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Spinnaker's Coffee Bar

109 - 5227 Lakeshore Drive Sylvan Lake AB T4S 1Y8 · Food - General

17 inspections

  1. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Five flats of brown eggs were observed with feathers on them in a few locations and debris on the shells. Operator could not produce a receipt for purchase from an approved source and the eggs were removed from the facility. Operator then indicated that the eggs were given to them by an unapproved source. No uninspected meats, eggs, poultry can be used or served in food prepared for the public. Food must come from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottle had no trace of chlorine in the solution. Ensure sanitizer is prepared daily, tested on a test strip and stored in a bucket that can hold the cleaning cloths between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Bean sprouts were being stored in water at 20 C. This environment can lead to contamination. Sprouts were discarded. 2. Operator was observed setting down food containers on a cutting board with blood on it that was in use for cutting raw meat. Items were discarded. Ensure sprouts are stored either in the fridge, or in ice water that is 4 C or colder. Sprouts kept at room temperature for 2 hours must be discarded.Ensure contaminated surfaces do not come in contact with ready to eat foods and contaminated surfaces are disinfected after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored uncovered on a shelf next to the dishwasher where it could be contaminated when loading the dishwasher. Ensure food is stored covered and kept out of the dishwashing area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings, empty drink containers were being stored on shelves in the dry storage room. Please ensure items are stored separately and the storage room is maintained in a manner that protects food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer could be located in one of the kitchen fridges or in the mini fridge in the front service area. Ensure all fridges are supplied with accurate indicating thermometers, temperatures are checked daily and documented.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There is a working dishwasher that had proper sanitizing cycle that reached 73 C at the dish level, but dishes were found to be drying on a drying rack next to the hand sink in the front service area. Dishes that are reusable between customers must be washed, rinsed and sanitized either in a commercial dishwasher or in a 3-compartment sink. No dishwashing is to take place in a hand sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Ongoing violation**Test strips for chlorine were present but the range was too high for use in a kitchen as they went from 1000 - 10000. Below 1000 on the chart there was no color detected. Please ensure test strips present can react at 100 - 200 ppm to be able to verify the concentration of sanitizer solutions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The front display cooler was only between 6.3 - 7.9 C and did not drop in temperature by end of the inspection. 2. Shelves in the kitchen and in the fridge were lined with cardboard. Cardboard cannot be washed and sanitized which can lead to contamination of food. Have the unit adjusted or repaired and ensure it is at or below 4 C before storing any foods that require refrigeration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel in the employee restroom was not in the dispenser. Please ensure all paper towels are stored in a dispenser to protect them from contamination.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was being prepared in the dishwashing area which exposes it to potential contamination from dirty dishes. Operator moved food and equipment during the inspection. Please ensure food is being prepared away from the dishwashing area. Space can be made on other counters in the kitchen to accommodate food prep (eg. remove shelving or remove lid of unused prep cooler and cover with a new countertop).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were observed set on food items in the storage room. Operator removed these items from the food area. Please ensure personal items are stored separately from food.
    • 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 chlorine were present but the range was too high for use in a kitchen as they went from 1000 - 10000. Below 1000 on the chart there was no color detected. Please ensure test strips present can react at 100 - 200 ppm to be able to verify the concentration of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front store area hand sink was filled with dirty glasses, making hand washing difficult. Sinks used for hand washing must be kept free and clear so staff can easily access them as needed. Glasses were removed. All sinks were supplied with soap and paper towel in dispensers. Ensure the hand sink remains empty. A bin for dirty glasses can provided for storage until washing.
  3. Demand Inspection

    1 infraction

    • 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?
      • This facility is operating without a valid food handling permit. Please obtain permit and ensure it is posted in a location visible to customers.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Update: This violation is still outstanding and requires one food handler to obtain a valid certificate immediately. One food handler certificate was outdated as it was from 2015 and the other was from a British Columbia course that is not from an approved Alberta course. Please have at least one person in the kitchen take an approved course within the next 3 weeks and provide a copy of the certificate once obtained.
  6. Monitoring Inspection

    2 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?
      • Jars of chili oil in the display cooler are being offered for sale but did not have any label affixed. Please ensure chili oil is labeled with at a minimum: 1. name and contact for the business2. ingredients3. storage instructions eg. "keep refrigerated"4. a best before or made on date
    • 20. Do food handlers at the facility have adequate food safety training?
      • One food handler certificate was outdated as it was from 2015 and the other was from a British Columbia course that is not from an approved Alberta course. Please have at least one person in the kitchen take an approved course within the next 3 weeks and provide a copy of the certificate once obtained.
  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • One food handler certificate was outdated as it was from 2015 and the other was from a British Columbia course that is not from an approved Alberta course. Please have at least one person in the kitchen take an approved course within the next 3 weeks and provide a copy of the certificate once obtained.
  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food and other items (eg. papers) are mixed in with food for public consumption in fridges, storage areas, etc. Please ensure all personal food and dishes are stored separately in labelled containers to prevent potential contamination of food for the restaurant and to differentiate items.
    • 20. Do food handlers at the facility have adequate food safety training?
      • One food handler certificate was outdated as it was from 2015 and the other was from a British Columbia course that is not from an approved Alberta course. Please have at least one person in the kitchen take an approved course within the next 3 weeks and provide a copy of the certificate once obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected: The dishwashing area has been completely organized, items not needed removed. No food was being placed in this area. The dry storage area organizing has been started. Please continue to clean and organize the remaining spaces: 1. The dry storage area has unnecessary items and personal food mixed in with food for public consumption. The storage area requires a deep clean and organization of all shelves. Remove unused items and separate personal belongings. 3. Inside the fryer has a thick build-up of grease. Please ensure the inside parts are cleaned and sanitized.
  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers of food (noodles and cooked beef) were being stored on the counter in close proximity to dishwashing and hand washing sinks and dirty dishes. Items were relocated. No food can be stored or processed in the dishwashing area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food and other items (eg. papers) are mixed in with food for public consumption in fridges, storage areas, etc. Please ensure all personal food and dishes are stored separately in labelled containers to prevent potential contamination of food for the restaurant and to differentiate items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen chicken was left to thaw on the counter at room temperature. Foods must be thawed in the sink under cold running water, in the fridge, or as part of the cooking process. Chicken was placed in the sink to thaw. Bacterial growth can occur on the surface of foods left to thaw at room temperature.2. Meat and noodles that had been cooling for almost 2 hours were left in warm broth/water and had not cooled to 20 C (meat was at 30 C). Noodles should be cooled under cold running water and placed in the fridge. Meat should be removed from broth and cooled in shallow containers to ensure it reaches 20 C within 2 hours. Foods must further cool to 4 C within 4 hours in the fridge.
    • 20. Do food handlers at the facility have adequate food safety training?
      • One food handler certificate was outdated as it was from 2015 and the other was from a British Columbia course that is not from an approved Alberta course. Please have at least one person in the kitchen take an approved course within the next 3 weeks and provide a copy of the certificate once obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The dishwashing area has unused equipment and food equipment in use in a small space where dirty dishes are often set before washing. The dishwashing area must be organized to accommodate separate space for dirty and clean dishes with no food being processed or stored in the area. Please remove all unused equipment and all food equipment (microwaves, kettles, etc) from this area and only store dishes and dishwashing related items in this space. 2. The dry storage area has unnecessary items and personal food mixed in with food for public consumption. A coat and purse were placed on the shelf in this area. The storage area requires a deep clean and organization of all shelves. Remove unused items and separate personal belongings. 3. Inside the fryer has a thick build-up of grease. Please ensure the inside parts are cleaned and sanitized.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in front counter chest freezer and stand-up freezer. Ensure to replace thermometer and to place it in a place where it is easy to find and view.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There were two propane powered cook tops in the kitchen set on a chair and table with towels beneath. Operator advised to remove these from use immediately. Stove tops have grease buildup and appeared to be well used. These stovetops pose a fire hazard and the fire department will be notified of their use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer has a buildup of ice and needs to be defrosted. Ice may not be potable and has the potential to contaminate food. Please defrost the chest freezer.
  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in front counter chest freezer and stand-up freezer. Ensure to replace thermometer and to place it in a place where it is easy to find and view.
    • 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 handling permit posted on the wall observed expired September 30, 2022.
  13. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Follow the clean-in place method (wash, rinse, sanitize, and air dry in place) for ice machine and include on regular cleaning schedule.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in front counter chest freezer and stand-up freezer. Ensure to replace thermometer and to place it in a place where it is easy to find and view.
    • 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 handling permit posted on the wall observed expired September 30, 2022.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • All fans (ceiling fans, and portable room fans) and shelving across chest freezer observed dusty and requiring deep clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cups and mugs observed stored on cloths and cardboard. Replace cloth and cardboard with a smooth, non-porous and easy to clean/sanitize material.
  14. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Follow the clean-in place method (wash, rinse, sanitize, and air dry in place) for ice machine and include on regular cleaning schedule.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncooked beef (personal food) wrapped in plastic observed stored on top of packages of wonton wrappers and pop in the small freezer at the front counter. Ensure raw meats are stored separate from ready to eat food.2. Chest freezer in the kitchen observed with uncooked meat mixed/uncooked chicken and beef with ready to eat food/food that do not require a high cook temperature.2. Personal items observed stored with food for sale. Ensure to designate separate storage for personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in front counter chest freezer and stand-up freezer. Ensure to replace thermometer and to place it in a place where it is easy to find and view.
    • 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 handling permit posted on the wall observed expired September 30, 2022.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • All fans (ceiling fans, and portable room fans) and shelving across chest freezer observed dusty and requiring deep clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cups and mugs observed stored on cloths and cardboard. Replace cloth and cardboard with a smooth, non-porous and easy to clean/sanitize material.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update: Two paper towel dispensers have been ordered, but not yet arrived. Please ensure dispenser in kitchen is replaced once received. The paper towel dispenser at the kitchen hand sink was missing a cover, broken and had dust buildup on it. Have the dispenser replaced with a working dispenser.
  17. 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?
      • Packaged items were not dated to ensure proper rotation. Ensure when repackaging food items (eg. raw meat pieces), that they are dated so they can be used in a proper rotation of first-in, first-out.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Spring rolls were observed in the chest freezer being stored in cloth bags, allowing them to potentially be contaminated by items above or around them, as the bags are absorbent and porous. 2. cleaning cloths were used to cover containers of noodles 3. containers of shrimp were not covered Ensure all food is stored in a manner that protects it from contamination. Cloth bags are not a protective barrier and cannot be washed. Food must be stored covered in food grade containers that protect the food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers in the display cooler in the store front areaGlass fridge in kitchen had a thermometer that was not accurate. Please ensure both cooler units have accurate indicating thermometers in them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff present were unaware of how to operate the dishwasher. Later it was indicated that detergent and bleach were added manually to each cycle. Staff must be aware of how to operate the dishwasher, and detergent and sanitizer should not be mixed. Detergent should be pumped in and sanitizing should occur separately after washing. Ensure the dishwasher has detergent, then sanitizer and all staff are trained in how to start it, use it and test the sanitizing cycle.
    • 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 kitchen hand sink was missing a cover, broken and had dust buildup on it. Have the dispenser replaced with a working dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Door frame and light switch of employee washroom was black with dirt. 2. Several cases of food containers and food related items were being stored in the dining area where customers can access them and on top of a high chair.Clean the door frame and light switch and store items off the ground, away from public access and in a sanitary manner in storage areas only.