The Broom Tree Cafe
5010 50 Street Lacombe AB T4L 1X9 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was measured to be 0 ppm. The solution was remade on site with the staff member.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips could not be located at the facility. Please ensure that valid bleach test strips are accessible to staff for checking sanitizer concentration.
- 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) Please replace or place covers on fluorescent tube lights in the back kitchen area.2) Please repair shelf with exposed particle board.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Hand wash sink is required in the upstairs baking/decorating prep area (and not in restroom).
- 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) Please replace or place covers on fluorescent tube lights in the back kitchen area.2) Please repair shelf with exposed particle board.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep station cooler was measured at 10C, asked to move potentially hazardous food items to a different cooler. Please ensure to not store high risk food unless the cooler has been fixed/repaired. Please ensure all the coolers are measured to be at or below 4C to prevent growth of unwanted bacteria.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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)?
- No quats test strips were available on-site. Bleach test strips available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?