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Toast Breakfast & Lunch

168 - 270 Baseline Road Sherwood Park AB T8H 1R4 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to store foods are not constructed of food grade material.All utensils, equipment, and containers are to be constructed of food grade materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food prep cooler station kept open, reading 17C respectively. Keep closed between use to keep perishable food products at proper temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large stack of eggs was being kept at room temperature without any time monitoring. To keep high risk foods at room temperature active time monitoring is required. The food items, if unused, cannot return to the refrigerator and must be discarded after two hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Housekeeping required:Ice machine area, under dishwashing area, sticker from shelving in prep area
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • cleaning cloths not stored in sanitizer solution. No sanitizer solution available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to store foods are not constructed of food grade material.All utensils, equipment, and containers are to be constructed of food grade materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large stack of eggs was being kept at room temperature without any time monitoring. To keep high risk foods at room temperature active time monitoring is required. The food items, if unused, cannot return to the refrigerator and must be discarded after two hours.Meat products being improperly. Move meat products to cooler for proper thawing.Hot holding: hot holder reading 50C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of meat products.Frozen meat laid on cart to thaw in room temperature, moved to cooler for proper thawing.Improper hot holding of food. Hot holder measuring at 55 degrees, hot holder turned up to 60 degrees.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station has no paper towel.
    • 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 available upon request. Pest control monitoring devices were not observed in the food facility. Provide the last three months of pest control records to the Inspector.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in the bulk foods. Use a scoop with a handle and store in a way that protects food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to store foods are not constructed of food grade material.All utensils, equipment, and containers are to be constructed of food grade materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large stack of eggs was being kept at room temperature without any time monitoring. To keep high risk foods at room temperature active time monitoring is required. The food items, if unused, cannot return to the refrigerator and must be discarded after two hours.
    • 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 available upon request. Pest control monitoring devices were not observed in the food facility. Provide the last three months of pest control records to the Inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The plastic wrap was still on one of the refrigerators and ice machine. Remove the plastic wrap so that the equipment is easy to clean.
  4. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to store foods are not constructed of food grade material.All utensils, equipment, and containers are to be constructed of food grade materials.
    • 09. Are chemicals stored and handled in a safe manner?
      • The Bleach being used contained fabric protection.Operator was requested to obtain household beach with no additional additives or chemicals.New Chlorine was obtained before inspector left.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked breakfast sausages were not being properly hot help.They were stored in a gap between the stove and the wall.High Risks foods are to be kept above 60 degrees Celsius, or greater than 4 degrees Celsius. Temperature must be controllable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were being stored at room temperature without active time monitoring, or temperature control.The internal temperature of the eggs was 24 degrees Celsius. Three flats of eggs were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantities of food were being cooled without active temperature control or time monitoring.Cool foods safely by:• Dividing food into smaller portions or pieces. Large food items take longer to cool.• Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand.• Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled. Do not stack the pans, so that cold air can move freely around them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was being thawed at room temperature.The food was moved to the cooler once noted.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at either of the hand sinks in the kitchen. Paper towel must be available at all hand sinks, and in dispenser so that rolls do not need to be handled when drying hands.
    • 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 available upon request. Provide the last three months of pest control records to the Inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A spatula being used had a melted handle.Once a utensil, equipment, or container is no longer in a condition that renders it easy to clean and sanitize it is to be removed from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the fan cover. Clean area noted above.2. The plastic wrap was still on one of the refrigerators and ice machine. Remove the plastic wrap so that the equipment is easy to clean.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple of cleaning cloths were stored outside of a sanitizer bucket on the counter. The cleaning cloths were immediately moved and stored in sanitizer solution.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were not available to use in the kitchen and several cleaning cloths were left out on the counters. A new sanitizer solution was prepared immediately measuring 100ppm chlorine and all cleaning cloths were stored in the sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pile of bacon was cooling in a metal deep tray. The bacon was separated into smaller portions to allow for quicker cooling upon request.