Tutti Frutti Breakfast & Lunch
350 - 220 Lakeland Drive Sherwood Park AB T8H 0N6 · Food - General
6 inspections
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 5/25/26 - Prep cooler with fruits continues to be in disrepair. Food is between 7-10C. All food stored below was removed. All food on prep top was placed under ice for busy surface. Discussed with staff that NO FOOD TO BE STORED IN THIS COOLER OVER NIGHT UNTIL IT IS CONFIRMED TO MAINTAIN 4C OR LOWER.'Prep cooler that is used for fruit and sauce storage continues to be a 7-10C. All fruit and sauces were moved into an alternative cooler. Ensure that cooler is at 4C or lower. Keep temperature records daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 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?
- Bacon is cooked and stored at room temp before putting in the fridge. Let operator know that bacon should be placed in cooler within 1-2 hours. Operator placed bacon in fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler that is used for fruit and sauce storage continues to be a 7-10C. All fruit and sauces were moved into an alternative cooler. Ensure that cooler is at 4C or lower. Keep temperature records daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked beans and cooked onions at room temperature 30C and sitting since this morning. All cooked beans and veggies must be at 60C or greater. Operator discarded products.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Pens and paper stored in slicer machine. Ensure that food equipment is stored in a clean manner.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer dispenser was dispenser a sanitizer solution with a QUAT residual less than 50 ppm.Staff are manually adjusting the concentration by adding concentrated QUAT sanitizer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cup was being used as a scoop and stored directly in bulk food items. Ensure that scoops have a handle and are stored in a way that protects bulk food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler that is used for fruit and sauce storage measured an ambient temperature of 10 degrees Celsius. Chicken batter and breading were moved to the prep cooler that was maintaining a temperature less than 4 degrees Celsius.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- No - operator is to ensure to keep pest control records available on-site for review.
- 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?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Some grey sludge was observed on the inside of the ice machine and along the door grooves. The ice was covered with a large metal pan to prevent contamination and the areas were cleaned immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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)?
- Test strips were not available to check sanitizer concentration. Obtain chlorine test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grey build up was observed inside the ice machine. Food debris and grease build up was observed under the cooking equipment. Deep clean the above mentioned areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?