Supplement World
1107 - 2800 Main Street SE Airdrie AB T4B 3G2 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available to test the concentration of the sanitizer. DO THE FOLLOWING:1. Obtain chlorine test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available to test the concentration of the sanitizer. DO THE FOLLOWING:1. Obtain chlorine test strips.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- There was no water available at the hand sink in the bathroom. Plumber had been contacted to fix the issue. DO THE FOLLOWING:1. Ensure that hot and cold running water is provided for handwashing in the bathroom.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer cloth was observed on the counter. This was corrected during the inspection.DO THE FOLLOWING:1. Keep sanitizer cloths in the sanitizer bucket at all times when not in use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available to test the concentration of the sanitizer. DO THE FOLLOWING:1. Obtain chlorine test strips.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- There was no water available at the hand sink in the bathroom. Plumber had been contacted to fix the issue. DO THE FOLLOWING:1. Ensure that hot and cold running water is provided for handwashing in the bathroom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer available in fridge where pumpkin puree was stored. Please obtain thermometer and use to monitor temperature of fridge.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain test strips for sanitizer (chlorine or quats depending on sanitizer chosen).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food safe sanitizer available at time of inspection. Ensure a 100ppm chlorine solution or a 200ppm quats solution is available for sanitizing surfaces and equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer available in fridge where pumpkin puree was stored. Please obtain thermometer and use to monitor temperature of fridge.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain test strips for sanitizer (chlorine or quats depending on sanitizer chosen).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food safe sanitizer available at time of inspection. Ensure a 100ppm chlorine solution or a 200ppm quats solution is available for sanitizing surfaces and equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer available in fridge where pumpkin puree was stored. Please obtain thermometer and use to monitor temperature of fridge.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain test strips for sanitizer (chlorine or quats depending on sanitizer chosen).
- 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?
- Facility was operating without a valid food handling permit. A permit should have been obtained prior to beginning operation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?