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The Cafe on Main

10105 101 Avenue Lac La Biche AB T0A 2C2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Toilet paper was not in dispensers in the two washrooms.Ensure toilet paper is in a dispenser.Paper towel was not in a dispenser in one of the washrooms.Ensure paper towel is in a dispenser.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.Cloths were placed in a solution of 100 ppm bleach during inspection.Ensure used cleaning cloths are stored in a sanitizing solution when not in active use to help prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup in hot holding measured 42C.Temperature was turned up during inspection and soup was held above 60C.Ensure food items in hot holding measure 60C or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler measured 10.2C during inspection.Milk in the cooler was on ice.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler measured 13.4C during inspection.High risk products were not stored in the cooler.Do not use the cooler for high risk products until it is capable of maintaining a temperature of 4C.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket in the front area measured approximately 50ppm chlorine and was cloudy.Ensure chlorine sanitizer is maintained at 100-200 ppm.A new 200 ppm chlorine sanitizer solution was prepared during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler measured 11.3C during inspection.Iced coffee that was reported to have been in the cooler for 3 days measured 9.2C.Iced coffee was discarded.Milk had recently been placed in the cooler and was moved to the back cooler during inspection.Do not use the cooler for high risk items until it is capable of maintaining a temperature of 4C or less.Ice may be used to keep temperature at 4C or less provided the level of ice is equal to the level of food product.
  6. Risk Management Inspection

    0 infractions