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Tags Food & Gas - Food

100 Street Sexsmith AB T0H 3C0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. The new pizza hot-holding device was not above 60c/140F. The food product was recently inserted into this appliance.3. There was no thermometer inside the new pizza hot-holding appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the pizza hot-holding unit is at or above 60c/140F inside.****THE TEMPERATURE WITHIN THIS APPLIANCE WAS INCREASED DURING INSPECTION.2. Ensure a heat-stable thermometer is obtained and inserted inside this appliance to verify the correct temperature is being achieved.
    • 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 appears to be a pest entry point between both south doors (leading directly to the exterior). The operator has indicated that a quote / work order has already been generated to have this issue addressed. The owner / operator of this facility is requested to conduct the following, namely:1. Contact the acting AHS Executive Officer once this issue has been fully addressed.****AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING. THE OWNER / OPERATOR HAS REQUESTED 30 DAYS TO HAVE THIS ITEM COMPLETED. THIS REQUEST HAS BEEN GRANTED.
  3. Monitoring Inspection

    1 infraction

    • 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 appears to be a pest entry point between both south doors (leading directly to the exterior). The operator has indicated that a quote / work order has already been generated to have this issue addressed. The owner / operator of this facility is requested to conduct the following, namely:1. Contact the acting AHS Executive Officer once this issue has been fully addresed.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • At time of inspection:1. Various pre-made sandwiches were found to be available inside a refrigeration appliance but were past their respective expiry.The owner / operator of this facility is requested to conduct the following, namely:1. Go through both refrigeration units (offering these pre-packaged sandwiches) and remove / discard / place in a box for a credit to the manufacturer. ******ALL AFFECTED SANDWICHES WERE REMOVED DURING INSPECTION.It is strongly recommended that the sandwich delivery employee go through these products and not your own employees.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1 All hot-holding temperatures noted were at or above 60 Degrees Centigrade – SATISFACTORY.2. The sandwich display cooler measured a temperature of approximately 16.3 Degrees Centigrade. Various high risk food items were being stored inside this appliance. The owner / operator of this facility is requested to conduct the following, namely:1. Discard all high-risk foods being stored inside this appliance.2. Contact a qualified refrigeration technician to inspect this appliance and make any necessary repairs to ensure a temperature of 4 Degrees Centigrade (or 40F) or less is maintained.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. An air conditioner is situated in front of the main hand wash sink in the ice cream shack. This is considered an obstruction to convenient handwashing and therefore must be immediately addressed.The owner / operator of this facility is requested to conduct the following, namely:1. Immediately remove the air conditioner and locate in a different location so that the main hand sink is not obstructed.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. THE AIR CONDITIONING UNIT MUST BE REMOVED FROM THIS LOCATION. HANDSINKS ARE NOT PERMITTED TO BE OBSTRUCTED IN ANY WAY.
    • 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?
      • A hole is noted in the screen of the window in the ice cream shack. Please repair the screen to prevent the entry of pests. Please have the screen fixed by next spring.******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. ONE OF TWO WINDOWS APPEAR TO CONTAIN A SCREEN. THE OPERATOR INDICATED THAT WORK IS UNDERWAY TO ADDRESS THIS ISSUE.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any owners / operators (who have care and control of this food facility) certified with Alberta-approved Food Safe Training. One employee appeared to contain a certificate but that employee is not the person who has full care and control of this commercial food establishment.The owner / operator of this facility is requested to conduct the following, namely:1. Provide evidence that at least one (1) owner / operator has Alberta-approved Food Safety training or2. Register for the next available Alberta-approved Food Safety training course. Once certified - ensure a copy of the new certificate is submitted to the acting inspector for verification.******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.