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Today's Sweet Cakery

4931 50 Street Stettler AB T0C 2L2 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white top-mount refrigerator was measuring slightly high at the time of the inspection (7.9C) and was not equipped with a thermometer inside. Please ensure the unit is equipped with a functional thermometer and adjusted so it is able to maintain below 4C. If the unit is unable to maintain proper temperatures, please ensure all high-risk foods are transferred to a working cooler until repaired.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white top-mount refrigerator was measuring slightly high at the time of the inspection (7.9C) and was not equipped with a thermometer inside. Please ensure the unit is equipped with a functional thermometer and adjusted so it is able to maintain below 4C. If the unit is unable to maintain proper temperatures, please ensure all high-risk foods are transferred to a working cooler until repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods are prepared and transported from the Sylvan Lake location ~2x/week and without temperature control during transport. Temperature checks are not conducted before/after transport. Please ensure foods are transported below 4C (or below -18C for frozen foods) (eg. in coolers). Time/temperature logs should be completed both prior to leaving and upon arrival to the Stettler location (including corrective actions as needed).Transportation in coolers and steps for documentation were discussed with manager via phone after the inspection. Time/Temp Log for Food Transport template provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure the hand sink remains unobstructed and clear of dishes to maintain accessibility (please use only the dishwashing sinks for dishware). Corrected during the inspection.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please let me know if you have purchased the chlorine test strips for testing the sanitizer concentration. Kust send me a picture of the container so i know yu have purchased them.