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Stacked Pancake & Breakfast House

102 - 10210 111 Street Grande Prairie AB T8V 7L3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat (including raw shell eggs) were not properly stored inside the main walk-in cooler. Be advised that all raw meats (including raw shell eggs) must be kept on its own shelf or on the lowest shelf within any applicable refrigeration units. Be advised that there did not appear to be any raw meat juices dripping onto ready-cooked / ready-to-consume foods being stored below.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw shell eggs are stored on their own shelf (or on the lowest shelf - separate from any ready-cooked or ready-to-consume foods.2. DO NOT store raw meat / raw shell eggs above any fresh produce - such as fresh fruit.***THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Various chemicals / chemical spray bottles / buckets did not contain a label to identify the active ingredients within each container. Be advised that ALL chemicals / chemical spray bottles/buckets must contain a label that identifies the active ingredients within each container.The owner / operator of this facility is requested to conduct the following, namely:1. Gather all chemical spray bottles / buckets and ensure they all contain labels.
    • 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?
      • At time of inspection:1. There were no pest control records available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a manual copy of all pest control records / inspection reports are kept in a binder so that they can be reviewed during future inspections.
    • 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?
      • At time of inspection:1. A valid food handling permit was not posted within this commercial food establishment.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a valid food handling permit is posted in a location easily visible to all patrons.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There were no manual copies of any Alberta-approved food safety training certificates. Be advised that all Alberta-approved food safety training certificates must be kept in a binder so that they can be reviewed during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all Alberta-approved food safety training certificates are kept on-site in a binder so that they can be reviewed during future inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The meat slicer (found next to the walk-in cooler) was not found to be in a clean and sanitary condition. Various food particles were found within the blade and underneath the blade cover.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the entire meat slicer is fully cleaned and sanitized.2. As discussed, purchase / place a clean plastic bag (or equivalent cover) over this piece of equipment (only when this equipment is cleaned / sanitized and thus ready for service).
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright freezer temperature was at -2 Deg C. Frozen food inside the freezer was starting to thaw. Temperature was adjusted during inspection and freezer temperature reached -15.6 Deg C. Operator was reminded that food must not be ordered until facility is approved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washrooms are dirty due to construction. Ensure washrooms are cleaned.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bins were not set up in the washrooms, kitchen and at all the hand washing sinks. Ensure adequate number of garbage bins are available on site for use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Kitchen is missing a hand washing sink. Floor plan was modified during plan approval process however the contractor was going by the old floor plans and forgot to install the sink. Ensure the required handwashing sink is installed. Approval will be pending until hand washing sink is installed.