The Alley YMM
8528 Manning Avenue Fort McMurray AB T9H 5G2 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher chlorine sanitizer concentration was measured below 50ppm. This was corrected immediately. Manager contacted the dishwasher technician and sanitizer concentration was tested at 100ppm after repairs were made.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in freezer floor was dirty with debris and accumulated dust. The shelves were disorganized with empty cardboard boxes. - Clean the walk-in freezer floors and organize the shelves.The floors inside the walk-in keg cooler and under the dry storage shelving were unclean with debris. - Clean the floors in both areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizing solution in a pail at the food prep area was measured at 0 ppm. Sanitizing solution was discarded and a new one was made up. The new solution was measured at 200 ppm.Use Quat sanitizing solution at 200ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine sanitizer concentration was measured at 0ppm. The solution was measured at 100ppm after another run.Ensure dishwasher sanitizing system is functioning adequately. Chlorine solution should be measured at 100ppm at a temperature of 13°C or above.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation exhaust system was not operating properly at the time of inspection.There were fans set up around the kitchen providing air flow. Repair exhaust system immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in freezer floor was dirty with debris and accumulated dust. The shelves were disorganized with empty cardboard boxes. - Clean the walk-in freezer floors and organize the shelves.The floors inside the walk-in keg cooler and under the dry storage shelving were unclean with debris. - Clean the floors in both areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Test strips for measuring the Quat solution surface sanitizer concentration was damaged. - Replace test strips.- Test strips for measuring the dishwasher chlorine sanitizer concentration were provided.
- 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
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy prepared that day and kept in hot holding was measured at 56C. Temperature of the hot holding was turned up to 60C during inspection.- Ensure hot holding unit is maintained at 60C and above when in use for keeping foods hot.Pre-portioned pizza cheese in food inserts in the prep cooler were measured at 8C. Kitchen staff removed the top level of cheese portions and transferred it the walk-in cooler. Internal temperature of the remaining cheese portions was measured at 4C and below.- Store food below the prep cooler insert line to maintain food temperatures at 4C or below.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for measuring the dishwasher chlorine sanitizer concentration were damaged. Replace test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Glass door surface and handle of the condiment cooler was dirty with food stains.Clean and sanitize cooler surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris were observed in the following areas in the kitchen:- under the pizza sauce rack in the back storage area- under the meat racks in the walk-in cooler- under the chemical sanitizer storage areaClean the above areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled cleaning clothes were stored on the food preparation table in the kitchen.Store cleaning cloths in a sanitizing solution between uses.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips used for measuring Iodine solution in the glass washer were not available.- Provide iodine sanitizer test strips.Chlorine test strips were expired. - Replace with up-to-date chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Aluminum threshold at the back exterior door was loose and unstable. Replace or repair door threshold.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food spills and debris was observed on floor under the racks in the walk-in drinks cooler and dry foods storage area.Clean the floor area under the racks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops with no handles left in bulk (flour) ingredients bins.Scoops with handles can be left in bins, with the handles upright and not touching ingredients.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test strips had expired on Feb 1, 2024.Provide a new chlorine test strip.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel by the staff washroom hand sink was stored on the handrail. Replace paper towel in dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was found in the flour bin and a shot glass was found in the yeast container in the kitchen area. Operator removed the bowl and shot glass from the containers at time of inspection.Use appropriate scoops with handles. Store scoops outside of the food product containers or with the handles sticking out from the food product when inside the container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in the hot holding unit was measured at 52C. Operator raised the temperature of the hot holding unit, and the internal temperature of gravy was measured at 60C.Operator was instructed to ensure the hot holding unit is turned on prior to storing gravy in the unit. High risk foods like gravy must be held hot at 60C at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Glass dishwasher machine iodine testing kit was missing.Ensure testing strips and kits are available and used for every sanitizer solution in the facility.
- 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 hand sink tap in the kitchen has a consistent leak.Repair the tap leak and ensure all plumbing are maintained in good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Wiping cloth was near the bulk supply of single use containers. Operator removed the wiping cloth during inspection. Store wiping cloths separate from food items/food containers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?