Timber Coffee Company
2 - 4425 50 Street Sylvan Lake AB T4S 1J9 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwash sink in the preparation area was observed discharging wastewater into a bucket, which is a non‑compliant plumbing setup. Under Alberta’s Food Regulation (AR 31/2006), all plumbing fixtures in a food establishment must be connected to a lawful and properly functioning sewage disposal system. The sink must be permanently plumbed to an approved drain.**Discussed designating an existing, plumbed kitchen sink for use as a handwash sink with the manager.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 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?
- Please post permit, unable to locate permit at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Violation CorrectedPrevious ViolationPlease clean cold air intake vents in kitchen and dining area, minor accumulation of dust and grease debris observed.
- 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?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Please label all sanitizer bottles to prevent potential cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please clean cold air intake vents in kitchen and dining area, minor accumulation of dust and grease debris observed.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator was using D-10 Quat based sanitizer, sanitizer was inactive. Please ensure daily testing is being done on sanitizer solution to see if sanitizer is at the proper concentration. CDI- Operator throughout old d-10 and using a bleach sanitizer at 100ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Operator mentioned, hand sink is not operational for a few weeks now, a plumber is scheduled to come in. Please ensure hand sink is reparied in a timely manor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please clean cold air intake vents in kitchen and dining area, large accumulation of dust and grease debris observed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?