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Ukrainian House - Production Kitchen

2 - 30 Chevigny Street St. Albert AB T8N 5A3 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • February 13, 2026: Operator was noted in violation of compliance letter during re-inspection, and additional sauerkraut had been produced. At this time, all sauerkraut was secured with tamper proof tape, and will not be released for sale until a sample is sent for food safety testing and written procedures have been received, reviewed and approved.January 14, 2026: Operator has been making sauerkraut and other fermented foods without any food safety records or an approved food safety plan. Until all procedures have been submitted for review and approved, Operator has been instructed per letter dated January 16th to cease all production and sale of these products.
    • 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 floors throughout are unfinished concrete are at not impervious-to-moisture.
  3. Risk Management Inspection

    2 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?
      • February 13, 2026: Operator was noted in violation of compliance letter during re-inspection, and additional sauerkraut had been produced. At this time, all sauerkraut was secured with tamper proof tape, and will not be released for sale until a sample is sent for food safety testing and written procedures have been received, reviewed and approved.January 14, 2026: Operator has been making sauerkraut and other fermented foods without any food safety records or an approved food safety plan. Until all procedures have been submitted for review and approved, Operator has been instructed per letter dated January 16th to cease all production and sale of these products.
    • 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 floors throughout are unfinished concrete are at not impervious-to-moisture.
  4. Demand Inspection

    2 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?
      • February 13, 2026: Operator was noted in violation of compliance letter during re-inspection, and additional sauerkraut had been produced. At this time, all sauerkraut was secured with tamper proof tape, and will not be released for sale until a sample is sent for food safety testing and written procedures have been received, reviewed and approved.January 14, 2026: Operator has been making sauerkraut and other fermented foods without any food safety records or an approved food safety plan. Until all procedures have been submitted for review and approved, Operator has been instructed per letter dated January 16th to cease all production and sale of these products.
    • 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 floors throughout are unfinished concrete are at not impervious-to-moisture.
  5. 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?
      • Operator has been making sauerkraut and other fermented foods without any food safety records or an approved food safety plan. Until all procedures have been submitted for review and approved, Operator has been instructed per letter dated January 16th to cease all production and sale of these products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items are being stored on the floor of the walk-in cooler. All items must be stored up and off the floor.
    • 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 floors throughout are unfinished concrete are at not impervious-to-moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the walk-in cooler has peeling edges, making it no longer smooth, impervious to moisture or easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Operator was leaving large Rubbermaid containers of sauerkraut liquid waste to rot and form mold uncovered and inside of the facility. Operator is also using a lace sieve contraption to filter this liquid from solid food waste. This contraption is not washable/being washed and was left covered only with a plastic bag to mold and rot. The smell was extremely strong. All of these waste items were immediately taken outside at the demand of the PHI to be properly disposed of. If the operator does not have time to deal with the food waste his processes are incurring, then he does not have time to process this amount of food.
  6. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were being stored on shelves above ready-to-eat foods in the walk-in cooler. Any tenant who is handling and storing raw meats will be required to store their food on bottom shelves to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large bucket of sauerkraut was fermenting in the room with the dishwashing sink. The product did not have a lid on top and there were fruit flies observed in the area. A cover was provided at the request of the PHI.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items are being stored on the floor of the walk-in cooler. All items must be stored up and off the floor.
    • 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 ceilings are constructed of plastic sheeting and are not finished. Ceilings must be smooth, impervious to moisture and easy to clean.
    • 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 floors throughout are unfinished concrete are at not impervious-to-moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the walk-in cooler has peeling edges, making it no longer smooth, impervious to moisture or easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two of the four walls in the facility are constructed of white plastic tarping. There are seams and torn areas. These are not suitable for surfaces and cannot be easily cleaned. Walls must be smooth, impervious-to-moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is leaking condensation and water onto the facility floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cabbage cutter, located in the room with dishwashing sinks, has unfinished wood as part of its construction and thus cannot be properly washed or sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a bucket of water which has drained into it from the steam oven. The bucket has not been cleaned or sanitized and appears to be growing mould.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times.
  8. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Rust was noted on walls, shelves and ceiling of the walk-in-cooler. Please remove the rust and paint all surfaces. 2. Bare wood shelves were noted in the dry storage area. Please paint all dry storage shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters at the time of inspection. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items were noted to be stored with food related items. Please ensure that nonfood related items are stored away from food related items. Please organize the area.
    • 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?
      • A weather strip was noted to be missing from facility's front door. Please install the missing weather strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Rust was noted on walls, shelves and ceiling of the walk-in-cooler. Please remove the rust and paint all surfaces. 2. Bare wood shelves were noted in the dry storage area. Please paint all dry storage shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state at all times.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required. Please clean the facility.