The Lobster Mobsters
7 - 775 Sutherland Drive E Brooks AB T1R 0H4 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge that is occasionally used to store fresh seafood product is not equipped with a thermometer. Obtain a thermometer and leave it in the fridge to monitor refrigeration temperature.
- 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 table / counter used for repackaging and vacuum sealing product is a rough surface and not easily cleanable. Refinish table to be smooth, cleanable and impervious to moisture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer used to sanitize plastic bins that come into contact with frozen seafood product when weighing and repacking product is not a non-rinse sanitizer. The label describes having to rinse with water after sanitizing food equipment. Use a food-grade non-rinse sanitizer such as bleach prepared to 100 ppm or Quats prepared to 200 ppm to sanitize surfaces that come into contact with food and to sanitize bins.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge that is occasionally used to store fresh seafood product is not equipped with a thermometer. Obtain a thermometer and leave it in the fridge to monitor refrigeration temperature.
- 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 table / counter used for repackaging and vacuum sealing product is a rough surface and not easily cleanable. Refinish table to be smooth, cleanable and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?