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St. Albert Farmers' Market

5 Ste. Anne Street St. Albert AB T8N 3Z9 · Food - Farmers' Market

5 inspections

  1. Demand Inspection

    6 infractions

    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lifestyle Expo: - Mama Ramen: was sampling broth from an insulated dispenser, however internal temperature was less than 60 C, and operator did not have a thermometer or a means to reheat to 74C. Instructed to no longer sample.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lifestyle Expo: - Crooked Creek Salsa: salsa containers are clearly marked "refrigerate after opening", and thus are not shelf stable. Once opened for samples, jars must be stored on ice to maintain 4C or colder at all times OR time stamped to show when opened and any remainder disposed of once 2 hours has passed.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -).Taste Buds: hot holding was only 40 C. Must be 60 C+.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Lifestyle Expo: - Twisted Charcuterie: Handwashing reservoir was >20L.- Jerky Jerky: Handwashing reservoir was >20L.- Velvet Sweets: Needs hand sanitizer.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Mama Ramen: handwashing water supply is less than 20L and is not insulated.Mama Tong: improper handwashing station set up.Annie and Artie: handwashing water supply is less than 20L and not insulated.
    • 14. Is the market maintained in a clean and sanitary condition?
      • Malaysian Curry Puffs: requires test stripsPearson's Berry Farm: requires test stripsAnnie and Artie: test strips expired
  2. Risk Management Inspection

    4 infractions

    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -).Taste Buds: hot holding was only 40 C. Must be 60 C+.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Mama Ramen: handwashing water supply is less than 20L and is not insulated.Mama Tong: improper handwashing station set up.Annie and Artie: handwashing water supply is less than 20L and not insulated.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Lifestyle Expo: - Twisted Charcuterie: Handwashing reservoir was >20L.
    • 14. Is the market maintained in a clean and sanitary condition?
      • Malaysian Curry Puffs: requires test stripsPearson's Berry Farm: requires test stripsAnnie and Artie: test strips expired
  3. Monitoring Inspection

    3 infractions

    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -).Taste Buds: hot holding was only 40 C. Must be 60 C+.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Mama Ramen: handwashing water supply is less than 20L and is not insulated.Mama Tong: improper handwashing station set up.Annie and Artie: handwashing water supply is less than 20L and not insulated.
    • 14. Is the market maintained in a clean and sanitary condition?
      • Malaysian Curry Puffs: requires test stripsPearson's Berry Farm: requires test stripsAnnie and Artie: test strips expired
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Hand hygiene was not being performed in between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks. 2. Food handlers were unaware of glove policy. Please ensure that gloves must be discarded after each use and in between tasks. Hands must be washed before putting gloves on and after taking them off. Gloves must be changed in between tasks and hands must be washed.
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Extra utensils for food processing purposes were not observed. Dishwashing provisions were not available. Please bring extra utensils or have dishwashing provisions.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • 1. Grocery bags were being used. Grocery bags are made of nonfood grade material and must not be used for food storage purposes. Please acquire food grade bags to store food items. 2. Nonfood related items were observed to be stored with food related items.Please organize the area and do not store food items with nonfood related items.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot holdings were noted at 37 degrees C. All high-risk food items must be stored at or above 60 degrees C. Please increase the hot holding unit temperature. 2. Cold holdings were noted to be above 4 degrees C. All cold holding units must be kept at or below 4 degrees C. Please ensure that all coolers have extra ice packs. 3. High risk food items were stored at room temperature for more than two hours. Please be advised that all high-risk food items must only be stored at room temperature for two hours and must be discarded afterwards. All high-risk items must be stored either below 4 degrees C or above 60 degrees C.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing supplies were not observed. Please ensure that hand washing supplies (hand washing soap and paper towel) are available.
    • 11. Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (Critical)?
      • A surface sanitizer was not observed or were not at appropriate concentration. Test strips were also not available. Please ensure that one of the approved surface sanitizers is present in vendor booth. Following are the approved sanitizing solutions: a bleach solution at 100 ppm, a quaternary ammonium solution at 200 ppm, an Iodine solution at 12.5 – 25 ppm.