T&D Market Fresh Foods - Food
107 1 Avenue E Oyen AB T0J 2J0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer initially tested at 0 ppm.*The operator immediately mixed a new batch of chlorine sanitizer.Please ensure the sanitizer is tested regularly to confirm it maintains an adequate concentration for effective use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- All cutting boards were not smooth, which can hinder effective cleaning and sanitizing.*Please resurface or replace all cutting boards to ensure they are smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in freezer floors are building up crumbs and grime; dirt build up on floors and walls.*Clean the dirt build up on the walls, floors and the floor in walk-in freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in freezer floors are building up crumbs and grime. *Clean floors in walk-in freezer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in freezer floors are building up crumbs and grime. Utensils in meat department such as knives left in walk-in cooler and a crowbar under the meat grinder are not cleaned, sanitized, and stored in a clean location. Dried and fresh meat debris is accumulating under and around the meat grinder on the stand, floor and plastic crates. *Clean floors in walk-in freezer. Clean and sanitize utensils after use and store them in a place protected from contamination. Clean and sanitize meat grinder, stand, crates and floor of walk-in cooler after grinding meat.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloths were left out on counters, and a sanitizer solution is not readily available. Cloths are not being immersed in bleach sanitizer between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cooked beef ribs were being packaged on a meat table that contained a piece of raw ground meat, debris from spices, and a knife with raw meat on it. Evidently, the table was not cleaned and sanitized after use with raw meat before using it for packaging cooked meat, which is a risk of cross-contamination.*Clean and sanitize any table and work surface used for food when changing tasks. Never prepare cooked food or produce on a surface contaminated by raw meat.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bagged, chopped lettuce section of the cooler measured 11 degrees Celsius. There is only a digital display to represent the temperature for the whole cooler unit and no temperature monitoring devices are available to monitor different sections. *Obtain a thermometer to monitor temperature in problem area of the cooler.*Cooler must operate at 4 degrees Celsius or less. Sliced, chopped produce and pre-washed leafy lettuce are potentially hazardous foods. Move lettuce to a cooler section and whole produce to this section if cooler does not recover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall in meat department behind cutting table contains a plastic film that is peeling. Plastic was probably intended as a protection to be removed after installation. Wearing plastic is now catching debris. Plastic can be peeled (may require a heat gun) to reveal the smooth, cleanable wall underneath.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in freezer floors are building up crumbs and grime. Utensils in meat department such as knives left in walk-in cooler and a crowbar on the floor are not cleaned, sanitized, and stored in a clean location. Plastic cover over meat storage rack is accumulating mildew and grime. Wall behind the garbage can is accumulating grime and Styrofoam meat trays and plastic meat bibs are dropped on the floor and not discarded. *Clean floors in walk-in freezer. Clean and sanitize utensils after use and store them in a place protected from contamination. Clean and sanitize plastic cover over meat storage rack. Thoroughly clean the wall behind the garbage can. Pick up and discard any food packaging materials that have touched the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- A few floor tiles are missing on the retail floor along cooler section and near a floor cover. Replace missing floor tile.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat cutting table edges contain a buildup. Ensure no area is missed when cleaning and sanitizing the cutting table.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sausage maker kept in the butcher department is not used. Remove unused equipment taking up space in the food facility. Other unused equipment appears to be stored around the corner of the meat department against the wall. Remove any unnecessary equipment. Burger making machine is bulky and taking up a lot of space near the hand sink. Discussed finding a more suitable place to store it to provide more convenient access to the sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Right (west) section of meat display cooler measured 9 to 13 degrees Celsius. Repair cooler to operate at 4 degrees Celsius or less. Have a means of monitoring different areas of the cooler for temperature such as an infrared temperature gun or extra thermometers placed in coolers. Owner committed to monitoring and maintaining temperature logs.
- 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?
- Gaps of light is showing on the edges and sides of the overhead door. Install weather strips to close up gaps around door where light enters and where pests can enter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back wall against the cutting table in the butcher department is covered in ductape along seams. Plastic and tape is used to cover areas that are difficult to clean. Ducttape catches food and bacteria and is not a suitable material for kitchens. Remove ducttape and repair wall to be cleanable. A few floor tiles are missing on the retail floor along cooler section and near a floor cover. Replace missing floor tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knife is stored in the walk-in cooler stuck in a cardboard box. Store knives and utensils in a clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Clean-in-place butcher equipment was not cleaned and sanitized after use. Bandsaw, meat grinder, meatslicer and cutting table and adjacent wall were left dirty with blood and meat debris. Clean and sanitize all meat cutting and slicing equipment after use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The 2 compartment sink is missing sink plugs and the space is very tight for dishwashing. Ensure all dishes and utensils are washed, rinsed and sanitized using bleach.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back wall against the cutting table in the butcher department is covered in ductape along seams. Plastic and tape is used to cover areas that are difficult to clean. Ducttape catches food and bacteria and is not a suitable material for kitchens. Remove ducttape. Ensure wall is maintained in a condition that renders it easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors and crevices of floors and around equipment are accumulating filth and grime. Thoroughly scrub clean and sanitize the entire butcher department and cooler shelves.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Clean-in-place butcher equipment was not cleaned and sanitized after use. Bandsaw, meat grinder, meatslicer and cutting table and adjacent wall were left dirty with blood and meat debris. Clean and sanitize all meat cutting and slicing equipment after use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Rolls of wax butcher paper are stored on the floor in the back. Discard wax paper rolls that are directly stored on the floor. A plastic bag containing butcher tray inserts are stored on the floor. Keep all food packaging stored off the floor and protected from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken drumsticks measured 47.7 degrees Celsius. Other hot food items had lost some heat and measured 55 to 60 degrees Celsius. Drumsticks removed. Hot case was increased in the temperature setting from 6 to 7.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bakery staff reported not using bleach to sanitize baking utensils and buckets after washing with detergent. The 2 compartment sink is missing sink plugs and the space is very tight for dishwashing. Ensure all dishes and utensils are washed, rinsed and sanitized using bleach.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back wall against the cutting table in the butcher department is covered in ductape along seams. Plastic and tape is used to cover areas that are difficult to clean. Ducttape catches food and bacteria and is not a suitable material for kitchens. Remove ducttape. Ensure wall is maintained in a condition that renders it easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Butcher knife left in walk-in cooler under meat grinder is wrapped in tape around the handle which is not cleanable. Discard and replace knife.
- 23. Is the facility maintained in a clean and sanitary condition?
- Butcher department is taking on grime, dust, garbage and debris in several places underneath shelves, behind boxes, on the floor, on counters, behind the scale and behind the mixer. Grime is building up on meat cutting equipment and on the scales. Walk-in cooler shelving is accumulating white grime. Floors and crevices of floors and around equipment are accumulating filth and grime. Thoroughly scrub clean and sanitize the entire butcher department and cooler shelves.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?