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Tahini and Doughbits

201 - 800 Yankee Boulevard SW Airdrie AB T4B 3Y2 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Dishwashing sink faucet was leaking. Repair2. Caulking around the dishwashing sink is damaged. Replace caulking.Update (May 21, 2026): Outstanding items have not been corrected. Repair areas listed above.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both hand washing stations in the front and in the back areas were missing paper towels. Staff placed new rolls of paper towels during the inspection. Ensure that all hand washing stations are supplied with soap and paper towels at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Dishwashing sink faucet was leaking. Repair2. Caulking around the dishwashing sink is damaged. Replace caulking.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle labeled sanitizer measured 0ppm chlorine. Ensure chlorine sanitizer is mixed to 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was being stored directly on ice in machine. This was corrected by removed scoop and placing on hook outside ice machine. Ensure scoops are not stored directly contacting food in order to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in hot holding unit had not been reheated to 74 degrees Celsius prior to placing in hot holding. Foods must be reheated to 74 degrees Celsius and then held above 60 degrees Celsius. Staff corrected this by reheating meat on grill and placing some foods back into fridge. Ensure hot holding unit is turned on and warm prior to placing hot food into it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips on-site for testing chlorine sanitizer. Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in corner of front service area was blocked by step ladder. Ensure hand sink is easy to access at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drain pipe of hand sink in back was leaking. The tap was also dripping. Repair hand sink so there are no leaks.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored directly in ice machine with handle contacting ice. Please store scoop outside machine to prevent contamination of ice.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared at the time of the inspection. The operator corrected this during the inspection and prepared a 100 ppm bleach solution as required.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle used for sanitizer was not properly labelled. The operator corrected this during the inspection and labelled the bottle appropriately indicating its contents.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food safe sanitizer was not available at time of inspection. Ensure sanitizer, such as a 100ppm chlorine solution is used for food contact surfaces.