The Sandwich Stop Nobleford
147 King Street Nobleford AB T0L 1S0 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the refrigerator in the kitchen was measured at 11°C. Please ensure that the temperature is maintained at 4 °C or lower at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The scoop handle in the bag of flour was observed to be touching the food. The operator removed the scoop to mitigate the risk of cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the refrigerator in the kitchen was measured at 13 °C. Please ensure that the temperature is maintained at 4 °C or lower at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There were high-risk food items being stored above low-risk food items in the standing cooler. Operator immediately moved the food items to adequate positions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels stocked at the handwashing station.Operator immediately restocked the paper towels.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach spray measured >200 ppm chlorine and was diluted during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were eggs out at room temperature. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions