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The Stop Coffee House and Gathering Place

115 Government Road Diamond Valley AB T0L 0H0 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 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 not able to locate a functional probe thermometer at the time of inspection. - Functional probe thermometer is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was an exposed gap at the wall-floor joint under the dishwashing sink.- Ensure that the wall gaps are finished in a manner that makes it smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The large fan being used in the kitchen had an accumulation of dust.- Fan to be cleaned.
  3. Monitoring Inspection

    4 infractions

    • 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 not able to locate a functional probe thermometer at the time of inspection. - Functional probe thermometer is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the kitchen handwashing sink dispenser was not functional at the time of inspection.- Paper towel dispenser to be fixed or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was an exposed gap at the wall-floor joint under the dishwashing sink.- Ensure that the wall gaps are finished in a manner that makes it smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The large fan being used in the kitchen had an accumulation of dust.- Fan to be cleaned.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was an exposed gap at the wall-floor joint under the dishwashing sink.- Ensure that the wall gaps are finished in a manner that makes it smooth and easily cleanable.
  5. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The customer self-serve station is immediately adjacent to the dishwashing sinks and can be subject to cross-contamination.- Ensure that a sufficient barrier is installed between the dishwashing area and where the public will have access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was exposed gaps on the south wall around the window and on the window ledge.2) There was an exposed gap at the wall-floor joint under the dishwashing sink.- Ensure that the wall gaps are finished in a manner that makes it smooth and easily cleanable.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The white standing refrigeration unit by the back pantry did not contain a thermometer.2) The stainless-steel refrigeration unit at the coffee station with the instant pot did not contain a thermometer.- Ensure refrigeration units have functional thermometers.3) No functional probe thermometer was present onsite.- Ensure that a functional probe thermometer is present onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine sanitizer in use at this facility were not available onsite. Acquire suitable chlorine test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The customer self-serve station is immediately adjacent to the dishwashing sinks and can be subject to cross-contamination.- Ensure that a sufficient barrier is installed between the dishwashing area and where the public will have access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was exposed gaps on the south wall around the window and on the window ledge.2) There was an exposed gap at the wall-floor joint under the dishwashing sink.- Ensure that the wall gaps are finished in a manner that makes it smooth and easily cleanable.
  7. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Staff indicated that baked goods being sold at this facility were being sourced from "Burnt Toast Bakery". This facility is not permitted as a food facility and does not have approval from AHS as a commercial food source. Cease all sale of foods supplied from unapproved sources and remove all unapproved food product from this facility. Ensure that all food sold at this facility is supplied from an approved source. Provide invoices or other acceptable proof of suppliers of food not made onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemicals in use at this facility were not labeled.Ensure that sanitizer and other chemicals used in this facility are correctly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An outdoor refrigerator containing milk did not contain a display thermometer or other means of verifying temperature. Ensure that all coolers containing perishable foods have an accurate thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine sanitizer in use at this facility were not available onsite. Acquire suitable chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink available for handwashing did not have available liquid hand soap in a suitable dispenser in its vicinity. Hand soap was provided in this area during inspection.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • This facility is actively undergoing major renovations and changes to food handling operations. No floor plans regarding these changes have been received by the district health inspector. Provide detailed floor plans for the final layout of this facility to ensure it meets AHS requirements.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer was not labeled at the time of inspection.- Corrected. Ensure all chemical containers are labeled to reflect the identity of contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both refrigeration units were missing thermometers to monitor internal temperatures.- Ensure that refrigeration units are equipped with functional thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No drain plugs were available for the 3-compartment sink for dishwashing.- Ensure that at least 2 drain plugs are available to wash equipment using the 2-compartment sink method. 2)There was no means to air dry dishes at the 3-compartment sink. - Ensure that an air drying rack/area is installed or made available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the 3-compartment sink was not operational at the time of inspection.- Dispenser to be functional.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in care and control of the food establishment presented proof of food safety training meeting section 31 of the food regulation. - Ensure someone in care and control of the food handling has food safety training.
  10. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both refrigeration units were missing thermometers to monitor internal temperatures.- Ensure that refrigeration units are equipped with functional thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No drain plugs were available for the 3-compartment sink for dishwashing.- Ensure that at least 2 drain plugs are available to wash equipment using the 2-compartment sink method. 2)There was no means to air dry dishes at the 3-compartment sink. - Ensure that an air drying rack/area is installed or made available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the 3-compartment sink was not operational at the time of inspection.- Dispenser to be functional.