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Tammy's Place

13920 99 Street Grande Prairie AB T8V 7W3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0ppm - operator tried to prime the dishwasher but the sanitizer would not dispense. Facility has a 2-compartment sink for manual dishwashing, temporarily. ** Ensure dishwasher is repaired.
    • 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?
      • The back door is missing a piece of weather stripping on the bottom leaving a gap where pests can enter ** Ensure proper weather/pest proofing of back door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The left side of the counter where the hand sink is located is composed of exposed wood. ** Ensure wood is finished to provide a smooth and easy to clean surface
  3. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being maintained ** Ensure temperature logs are maintained daily
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were observed stored in a drawer cooler operating at a minimum temperature of 8C.The food items had been recently placed in the cooler. When checked with a disinfected probe thermometer, product temperatures measured 4.5C.Items were removed to the walk-in cooler during the inspection ** Ensure drawer cooler is serviced and high risk foods are stored at a temperature no greater then 4C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0ppm - operator tried to prime the dishwasher but the sanitizer would not dispense. Facility has a 2-compartment sink for manual dishwashing, temporarily. ** Ensure dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the bar is not supplied with paper towel** Ensure all handwashing sinks are adequately supplied with soap and paper towel at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food debris noted in the handwashing sink located along the far east wall.** Ensure hand washing sinks are dedicated for hand washing only and not for discarding food.
    • 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?
      • The back door is missing a piece of weather stripping on the bottom leaving a gap where pests can enter ** Ensure proper weather/pest proofing of back door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The left side of the counter where the hand sink is located is composed of exposed wood. ** Ensure wood is finished to provide a smooth and easy to clean surface
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the kitchen were noted unsanitary and require attention including but not limited to:- high touch surfaces such as hand sink faucet handles- inside cooler units- underneath hard to reach areas
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink against the back wall was not easily accessible due to the 3 door prep cooler being in the way** Ensure hand washing stations are easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The far right compartment of the 3 door prep cooler reached a minimum temperature of 5.9C.Food on the far right of the cooler were moved** Ensure cooler is repaired and capable of maintaining a temperature of 4C or below
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom vents for the stand-up freezer and 3 door prep cooler were noted in an insanitary condition** Ensure noted areas are cleaned and maintained in a sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The belt clip for the baby changing station in the men's washroom was noted broken** Ensure belt clip is replaced and deemed functional