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Stopover Cafe

2 - 4922 51 Avenue Leduc AB T9E 6X2 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottles were not labelled. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen ham out at room temperature. This was corrected during the inspection.
    • 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?
      • Flies were observed in the kitchen during the inspection. Fly strips had been placed throughout the facility; however, many were saturated with flies and required replacement. Operators were advised to change out the fly strips regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of dust on the ceiling tiles around the vents. There was food debris accumulating under the shelves in the hard to reach areas.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the food preparation counter. The staff removed the cloths during inspection. 2. No sanitizer solution was prepared for use at the time of inspection. The staff prepared a bucket of 200ppm Quat sanitizer solution and had fresh cleaning cloths stored in it.Ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dry garlic ribs were left open in the walk-in freezer. The staff covered the food during inspection. Ensure food items at the facility are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling procedure was observed. Cooked beef pot pie mix in a large pot was being cooled at room temperature; the mix was cooked just before inspection time. The staff stated that the soup will be moved into the cooler to continue cooling. The staff was advised to reduce the mix into smaller portions to facilitate faster cooling. Note that cooked food must be cooled from 60C to 20C or less within 2 hours and from 20C to 4C or less within 4 hours.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food and food related materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above kitchen floor so that kitchen floor under the shelves can be monitored for cleanliness and insect pest activities.