Top Shelf Development Inc.
254 Gregoire Drive Fort McMurray AB T9H 4K6 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available during the inspection. The bottle of sanitizer was tested using the public health inspector's test strips and the concentration was 200ppm. Manager obtained a new and non-expired test strips. Ensure that the sanitizer specific test strips are available to monitor and verify the minimum sanitizer concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops for protein powders were observed stored inside the containers with the scoop handles directly in contact with the food item. Scoops were removed from the container and placed in a designated container.Ensure that all utensils are stored in a manner to prevent cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge was not equipped with an internal thermometer.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hand sink and dishwasher sink did not have a supply of hot water. The maximum hot water temperature measured was 16.1C. All handwashing and dishwashing sinks must have a supply of hot and cold running water for adequate hand washing and dishwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hand washing sink drain was not connected to the plumbing system. Ensure that the sink drainage is connected to the plumbing system.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Initial Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A one-compartment sink was installed for dishwashing and handwashing at the food preparation section. Number of sinks installed is inadequate for minimal food handling and handwashing.Minimum of a 2-compartment sink is required for minimal food handling / preparation of smoothie and low risk foods.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood surfacing around the storage cabinet structure installed in the food preparation area. Spaces for the storage shelves were not yet completed. Shelving and storage cabinets must be constructed of durable, non-absorbent and easily cleanable material. Install adequate shelving in the storage area to ensure that all foods and food equipment may be stored off the floor at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring around the food preparation area was unfinished, exposing cemented surfacing.Floor in food preparation areas should be smooth, durable, non-porous and easily cleanable, and non-slip.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions