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Stacked Pancake & Breakfast House

170 - 2797 Main Street SW Airdrie AB T4B 3S6 · Food - General

4 inspections

  1. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the hollandaise sauce was 53-55 degrees Celsius. This was discarded during the inspection. DO THE FOLLOWING:1. Ensure that high risk items are kept at 60 degrees Celsius or at or below 4 degrees Celsius to prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizer test strips were expired. DO THE FOLLOWING:1. Ensure that new test strips are acquired.
    • 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?
      • Permit posted expired in October 2025. DO THE FOLLOWING:1. Ensure that a copy of the updated permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ceiling vents had dust built up. DO THE FOLLOWING:1. Ensure the vents are cleaned to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area under the deep fryer/grill had debris and grease built up. 2. Area under the prep cooler had debris 3. Area under the dishwasher had grease4. Area under the shelves in the freezer had debris DO THE FOLLOWING:1. Clean the following areas and ensure that hard to reach areas are cleaned routinely.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler crack a raw egg and then rinse their hands in the dishwashing sink without using soap and drying hands with paper towel. Discussed proper food handling and handwashing procedures with them, and they washed their hands at the handwash station afterwards.2. Observed food handler wearing a watch while preparing food. Discussed with staff that watches should be removed before working with food, as food handlers must be able to wash their hands and up to their wrists.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Leftover food debris noted on the meat slicer.COMPLETE THE FOLLOWING:1. Ensure the meat slicer is cleaned and sanitized more thoroughly to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of refundables stored next to boxes of crepe mix and to go containers in the back area. COMPLETE THE FOLLOWING:1. Store refundables in an area that is separate from any customer items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The waterproof probe thermometer did not have a maximum temperature function.COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is reaching a minimum temperature of 71*C during the cycle for adequate sanitizing of dishes. Include temperature check in log.
  4. Initial Inspection

    0 infractions