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The Cheesecake Cafe

60 - 96 Campsite Road Spruce Grove AB T7X 4J3 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures were being recorded for fridges. These recorded temperatures were too high, and no action was being taken. Several coolers were too warm. Please make these colder and if monitoring shows high temperatures, then action should be taken. All coolers should be equipped with a working thermometer.
    • 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?
      • -Pest control monitoring and documentation is required. At least monthly should be done. Here's an example checklist that our office provides.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures were being recorded for fridges. These recorded temperatures were too high, and no action was being taken. Several coolers were too warm. Please make these colder and if monitoring shows high temperatures, then action should be taken. All coolers should be equipped with a working thermometer.
    • 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?
      • -Pest control monitoring and documentation is required. At least monthly should be done. Here's an example checklist that our office provides.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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?
      • Monthly pest monitoring records were not available. Ensure pest monitoring is completed monthly. Pest monitoring template was sent to operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soda spillage was observed on the ceiling in the dry storage room. Some beer spillage was observed in the walk-in cooler. Clean the above mentioned areas.
  6. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood cleaning was observed to be due May 2024. Schedule an exhaust hood cleaning with a service professional.
    • 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 ceiling vent cover was missing in the dishwasher area. Replace the missing ceiling vent cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soda spillage was observed on the ceiling in the dry storage room. Clean the mentioned area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on multiple counters in the facility (including food preparation areas). The facility uses sanitizer solution in spray bottles and was advised to implement single use wiping if the facility will continue using spray bottles or ensure used cleaning cloths are stored in a bucket of sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A kitchen staff had a cleaning cloth re-used for wiping hands and drying hands after handwashing hanging on a work apron,The staff advised to stop this practice, implement proper handwashing and use paper towels to dry hands after handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two white chopping boards at the cooking line/kitchen area were not smooth and easy the clean. The boards were pitted with lots of grooves.Please resurface or replace the chopping boards.