Skip to content
Loading map…

The Salty Mare

108 Centre Street Duchess AB T0J 0Z0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle containing Mr. Clean solution is used as a sanitizer. Mr. Clean is not an approved non-rinse sanitizer solution. Use bleach (100 ppm) or Quats (200 ppm) for sanitizing counters, tables and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar fridge was not equipped with a thermometer to monitor fridge temperature (4 C or less). This was corrected during inspection.
    • 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 are not available. *Obtain bleach test strips to monitor bleach sanitizer concentration (100 ppm) used for sanitizing surfaces and manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel are not provided at the hand sink behind the coffee bar. Hand soap is not provided in the kitchen at the two-compartment sink. *Ensure bar hand sink is equipped with soap and paper towel, and provide hand soap at the kitchen sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen tap is loose. *Tighten or replace kitchen tap.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cloth towels are to be kept in a Sanitizing solution bucket when not in use.Use chlorine test strips to confirm 100 parts per million concentration. Mix 1/2 teaspoon of bleach per litre of water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The domestic dishwasher is National Sanitation Foundation (NSF) certified. Ensure the dishwasher sanitizing cycle reaches a temperature of 71 degrees C or higher.A waterproof min/max dishwasher thermometer should be used regularly to monitor the sanitizing temperature.
    • 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?
      • A proactive Do-It-Yourself pest control inspection form is to be completed monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife block is unable to be sanitized. Knifes are to be held in a holder that can be washed-rinsed-sanitized and air dried.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cloth towels are to be kept in a Sanitizing solution bucket when not in use.Use chlorine test strips to confirm 100 parts per million concentration. Mix 1/2 teaspoon of bleach per litre of water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The domestic dishwasher is National Sanitation Foundation (NSF) certified. Ensure the dishwasher sanitizing cycle reaches a temperature of 71 degrees C or higher.A waterproof min/max dishwasher thermometer should be used regularly to monitor the sanitizing temperature.
    • 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?
      • A proactive Do-It-Yourself pest control inspection form is to be completed monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife block is unable to be sanitized. Knifes are to be held in a holder that can be washed-rinsed-sanitized and air dried.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions