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The Mash

830 - 860 St. Albert Trail St. Albert AB T8N 7V2 · Food - General

4 inspections

  1. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***There were no food safety records maintained onsite and available for review. there were no temperature logs or sanitizer concentration records present. Example template will be provided with this report.
    • 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?
      • ***REPEAT concern. There were no pest control records available onsite for review. Staff reported that there is a company that comes out.Pest control records were not observed. The operator could not locate the records during inspection. Please note that pest control records must be kept and made available for review during inspections.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***The manager onsite did not have his food safety training certificate. List of approved courses will be sent with this report.
    • 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 shelving in the dry storage area was unfinished and rough, not easily cleaned. Unfinished wood is not acceptable in the food area.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer solution was made up upon request (they had just opened and were doing food handling at this time).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were on the counter and not stored in a sanitizer solution. Staff moved the cloth from the counter to the shelving unit. Discussed that between uses, the cleaning cloths were to be stored in an effective sanitizer solution.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***There were no food safety records maintained onsite and available for review. there were no temperature logs or sanitizer concentration records present. Example template will be provided with this report.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Sanitizer spray bottle for the front was not labeled as to the contents. Staff identified it as sanitizer and labeled it during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable butter based spread being left out at room temperature. Discussed with staff that the spreads were to be temperature controlled (stored in a cooler or an ice bath).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There was no measurable sanitizer in the rinse water for the dishwasher. The pump appeared to be effective. Staff went to another location to get some sanitizer concentrate during the inspection.Single service customer plates and flatware were onsite before the end of the inspection.Dishwasher repair appointment had been set up for Tuesday afternoon.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Staff were unaware of the location for the lactic acid sanitizer test strips. They were located following the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***there were no chlorine or iodine sanitizer test strips available for staff to check the various sanitizer concentrations. The facility uses iodine, chlorine and Lactic Acid based sanitizers. Chlorine and iodine sanitizer test strips were brought back during the inspection. Interpretation guides are also required.
    • 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?
      • ***REPEAT concern. There were no pest control records available onsite for review. Staff reported that there is a company that comes out.Pest control records were not observed. The operator could not locate the records during inspection. Please note that pest control records must be kept and made available for review during inspections.
    • 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?
      • ***Flying insects were observed in the facility. Ensure vermin are eliminated.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***The manager onsite did not have his food safety training certificate. List of approved courses will be sent with this report.
    • 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 shelving in the dry storage area was unfinished and rough, not easily cleaned. Unfinished wood is not acceptable in the food area.
  3. Monitoring Inspection

    1 infraction

    • 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 records were not observed. The operator could not locate the records during inspection. Please note that pest control records must be kept and made available for review during inspections.
  4. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not observed.Please monitor and record daily temperature (twice daily recommended) for coolers and freezers. A template will be sent with this report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A dill pickle bucket was left open inside the walk-in cooler. The staff present covered the bucket during inspection.Please ensure food items in the facility are always covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food items were stored on the floor inside the walk-in cooler. The staff indicated that the supplies were just received.Please move the boxes to the shelf and ensure food items are always stored at least 6 inches above the floor.
    • 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 records were not observed. The operator could not locate the records during inspection. Please note that pest control records must be kept and made available for review during inspections.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted.Please ensure a valid permit is posted at the conspicuous location in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils such as whisks, insert covers and dressing bottles were stored in unclean containers/bowls.Please wash and sanitize the storage containers including all utensils stored in them.