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Turkish Coffee House

50 - 24 Perron Street St. Albert AB T8N 1E7 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Food safety records were not being kept. Template was left onsite and completed at the time of inspection with the required information. A blank template will be sent in the e-mail with this report. Ensure records are completed daily.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was a concern with the prep cooler. The lowest it got during the inspection was 9C. The unit was not maintaining 4C or colder temperatures. They had just had the unit repaired (reported thermostat replaced as it had frozen the vegetables). Discussed moving the perishables to other working units or putting ice in containers in the unit to assist it in maintaining safe temperatures until the unit is repaired. They planned on calling the report person right away.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were not in a sanitizer solution. Discussed that before opening the sanitizer solution is to be made up and ready with cleaning cloths in it. Staff reported that they had made the sanitizer solution but there was no measurable chlorine present.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Hand washing/hand hygiene was not observed. Discussed that before putting on gloves, hand hygiene was to be completed.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Discussed that the bleach source bottle was unacceptable (there were components that were not checked for food safety. the source bottle had other additives in it (fabric guard, colour safe etc) that was not acceptable for food grade sanitizers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Frequency of testing was insufficient (the concentration was <10ppm and not the 100ppm required) in the cleaning cloth bucket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Opening procedures should be documented to ensure required actions are completed before the facility is open (IE making/checking sanitizer solution)