Tutti Frutti Breakfast & Lunch TTF565
200 - 10 McKenney Avenue St. Albert AB T8N 5S8 · Food - General
10 inspections
- Monitoring Inspection
6 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?
- ***Discussed tracking and recording the sanitizer solution concentrations and the dishwasher final rinse temperature. Information provided and records were set up.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***There were used tools stored in dirty water by the orange juicer. Discussed acceptable storage of the tools if they were not going to be cleaned and sanitized between uses. They could be stored in a sanitizer solution or in an ice bath. The ice bath was set up during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***Discussed that the dishes were not being allowed to air dry prior to them being stacked up. This trapped water and could allow bacterial or mould growth. Discussed options prior to stacking the containers that would allow air drying.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***There was a concern with the state of many of the inserts. They had uncleanable surfaces with tape present after dishwashing. Tape is unable to be effectively cleaned and sanitized and be removed prior to dishwashing (picture taken).
- 20. Do food handlers at the facility have adequate food safety training?
- ***Review of the hot holding temperature records suggest that staff appeared to be unaware of the safe hot holding temperatures. Discussed the temperature log for the hot holding of the Hollandaise sauce (recorded at 135). There was no indication of corrective action or re-checking the product to ensure it was being maintained at a safe 60C (140F) temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The canopy cleaning through to the roof was overdue, last cleaned in Feb 2026, next cleaning was to be done Aug 10, 2026. Operator reported that it had been booked for next week.
- 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?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***the sanitizer concentration was not being maintained at an effective 200ppm.Staff changed the sanitizer solutions adn the fresh sanitizer had a 200ppm concentration. Discussed that the solution does get used up with use and over time. The solution must be changed often enough to maintain the effective concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***REPEAT: Cleaning cloths were being left on the counters and not stored in a sanitizer solution. Staff corrected upon request.***Cleaning cloths were being left on the counters and not stored in sanitizer solutions between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Sanitizer concentrations in the sanitizer buckets was 50ppm to 100ppm. An effective concentration of 200ppm is to be maintained in the sanitizer buckets.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***The door separating the non food area of the utility room and the food area in the kitchen was open. Ensure that the door providing separation between the food and non food area of the facility is closed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Staff indicated they did not have access to the sanitizer test strips. Ensure sanitizer test strips are available and staff check the sanitizer concentration regularly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was a leak under the dishwashing sink. Discussed with staff who indicated that the plumber had already been contacted.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Sanitizer solutions were 0ppm and less than 50ppm of Quat solution. Corrected during the inspection, new solutions were made up by the staff that were and effective concentration of 200ppm Quat solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Cleaning cloths were being left on the counters and not stored in sanitizer solutions between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***the door between the food area of the kitchen and the non-food area was not being closed. Corrected upon request.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***There were no paper towels in the dispenser for the hand sink closest to the orange juicer. They were stocked upon request.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was inadequate hot water available in the women's washroom for hand washing.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Facility was not built to the plans provided. Discussed that if the plans are changed an updated copy is to be provided to the district Public Health Inspector. - Education provided.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***There were wet sponges in a container without sanitizer present. This can allow the growth of bacteria that will be spread when they are used. Ensure all reusable cloths and sponges are stored in an effective sanitizer solution. Written procedure was received following the inspection.
- 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?
- ***The temperature logs were not onsite for review. There was perishable foods present in the coolers and temperature records were not onsite. Copy of the temperature logs were received following the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There was no separation between the utility room and the kitchen. The utility room was not finished to an acceptable standard for a food area and there was no separation. Picture of the new door separating the utility room from the kitchen was received following the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was no warm running water present at the public woman's washroom. Ensure there is adequate warm running water present at the sink. Picture received of the water temperature being 102.2 at the faucet following the inspection.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Facility was not built to the plans provided. Discussed that if the plans are changed an updated copy is to be provided to the district Public Health Inspector. - Education provided.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions