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strEATS

103 - 31 Westpark Boulevard Fort Saskatchewan AB T8L 4N2 · Food - General

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions measured 0 ppm QUAT Sanitizer.This was corrected by Preparing a new solution of QUAT sanitizer measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in room temperature water. This was corrected by storing utensils in ice water. Utensils being used are to be stored in the following ways:- Water with a constant temperature less than 4 degrees Celsius. - Water with a constant temperature greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowls was being used as a scoop and stored directly in bulk food items. The bowl was removed and a scoop with a handle was obtained.2. A nonfood grade container was being used to store lettuce. This was replaced with a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An open container of sauce stated, "Refrigerate after opening" and was being stored at room temperature. This was corrected by moving opened sauce to the refrigerator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter for chicken was in a frozen container adjacent to stove with a surface temperature of 11 degrees Celsius and internal temperature of 8 degrees Celsius. Ensure that high risk foods are stored at temperatures less than 4 degrees Celsius.Ice block container was changed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken and beef were present in the hot holder at 40-50 degrees Celsius.These items were reheated to 74 degrees Celsius and placed in hot holder. Ensure that hot holder is hot enough to maintain a temperature greater than 60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some containers were cracked and taped.Do not use broken or damaged equipment, containers and utensils.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk foods.Use a scoop with a handle and store in a way that protects bulk food from contamination.2. Non-food grade containers are being used to store bulk foods. Ensure all utensils, container and equipment are constructed of Food Grade material.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher measured a chlorine sanitizer residual of 0ppm after multiple cycles and priming. Operator to manually sanitize dishes in two compartments sink until dishwasher is producing chlorine residual of 100 ppm.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Cooler temperature observed to be at 11C (measured with a probe thermometer). High risk foods were moved during the inspection. Ensure cooler is not used for refrigeration of food items.
    • 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?
      • It appears that change in ownership has been done beginning of June. Ensure change in ownership inspection is completed prior to change.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Additional cleaning was observed to be needed in parts of the kitchen. Please send me pictures when work completed.