The Blasters Ice Cream and Cakes
723 - 811 75 Street SW Edmonton AB T6X 3H7 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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)?
- The facility was not washing and sanitizing dishes appropriately. Dishes were not being washed using dishsoap. Facility was not using water warm enough to remove grease. Facility was not sanitizing dishes.Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and warm waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
- 23. Is the facility maintained in a clean and sanitary condition?
- sanitation is poor throughout the facility.hand prints are building up on doors.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available or in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Heavily soiled wiping cloths are in use and are being left on counters and in sink. Rags must be laundered when dirty.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Single use packaging, including plastic cake covers were being reused. The covers were heavily soiled.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff were handling commercial food and eating their lunch on the same surface. Personal items, including a cell phone were on the same food contact surface as cakes for commercial use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility was not washing and sanitizing dishes appropriately. Dishes were not being washed using dishsoap. Facility was not using water warm enough to remove grease. Facility was not sanitizing dishes.Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and warm waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
- 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 soap dispensers had dried up residue of soap that did not feed. Hand soap was not available. Paper towel was not available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
- 23. Is the facility maintained in a clean and sanitary condition?
- sanitation is poor throughout the facility.hand prints are building up on doors.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Heavily soiled wiping cloths are in use and are being left on counters and in sink. Rags must be laundered when dirty.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available or in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Single use packaging, including plastic cake covers were being reused. The covers were heavily soiled.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff were handling commercial food and eating their lunch on the same surface. Personal items, including a cell phone were on the same food contact surface as cakes for commercial use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility was not washing and sanitizing dishes appropriately. Dishes were not being washed using dishsoap. Facility was not using water warm enough to remove grease. Facility was not sanitizing dishes.Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and warm waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
- 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 soap dispensers had dried up residue of soap that did not feed. Hand soap was not available. Paper towel was not available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
- 23. Is the facility maintained in a clean and sanitary condition?
- sanitation is poor throughout the facility.hand prints are building up on doors.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions