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Tribal Connection Market

41 Mcrae Street Okotoks AB T1S 1A7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer was measured at 100 ppm concentration. **Ensure QUATs sanitizer is maintained between 200-400 ppm concentration. ***CORRECTED DURING THE INSPECTION. FOLLOW MANUFACTURER'S INSTRUCTION TO OBTAIN CORRECT CONCENTRATION.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach water sanitizer bottle was not labelled. **Label. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Missing chlorine test strips. **Obtain 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?
      • Dish detergent was used as hand soap.**Ensure hand soap is available and in a pump dispenser.
    • 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 finish on the flooring behind the front counter was worn exposing the building material underneath. **Refinish this area. Ensure the finish is smooth and water resistant.**OUTSTANDING.
  3. 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?
      • The finish on the flooring behind the front counter was worn exposing the building material underneath. **Refinish this area. Ensure the finish is smooth and water resistant.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution was above the concentration of 100ppm. **Ensure the bleach sanitizer solution is maintained at a food safe concentration of 100 ppm. Mix 1/2 to 1 teaspoon of unscented household bleach to 1 litre of water.***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese was observed to be stored above the insert container in the sandwich station. Temperature measure was approximately 8 degrees Celsius. **Do not overfill the insert containers so that perishable food items can be maintained at 4 degrees Celsius or colder.***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the residential fridge located in the basement. **Obtain thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dedicated handwashing sink blocked with dishes at the time of the inspection. **Ensure the handwashing compartment sink is clear at all times. ***CORRECTED DURING THE INSPECTION.
    • 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 finish on the flooring behind the front counter was worn exposing the building material underneath. **Refinish this area. Ensure the finish is smooth and water resistant.
  5. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizer and disinfectant solutions (quats and diluted bleach, respectively) were not labeled with their contents. Bottles were labeled during inspection.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration in the compartment sink was measured at a concentration of less than 100ppm. Sanitizer solution was corrected to 200ppm during inspection. Ensure that an accurate concentration of sanitizer is poured prior to use.