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Villa Maria

108 10 Avenue N Carstairs AB T0M 0N0 · Food - General

10 inspections

  1. Monitoring 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?
      • A section of the shelf below the espresso machine has a gap in between the front and side of the shelf.Seal or otherwise repair this gap to render the surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in the walk-in cooler has a build-up of debris. Clean indicated areas.
  2. Monitoring 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?
      • Ceiling tiles directly above the cooking line are missing. Staff advised that ceiling tiles are in the process of being replaced. Replace ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shelf on the cooking line adjacent to the walk-in cooler has an uncovered raw wood edge, creating a surface that would be difficult to properly clean. Cover, finish, or otherwise render this surface smooth and easy to clean.
  3. Monitoring Inspection

    4 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?
      • Ceiling tiles directly above the cooking line are missing. Staff advised that ceiling tiles are in the process of being replaced. Replace ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shelf on the cooking line adjacent to the walk-in cooler has an uncovered raw wood edge, creating a surface that would be difficult to properly clean. Cover, finish, or otherwise render this surface smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal wire utensils were identified onsite which are in a damaged condition, raising concerns of food contamination. Replace damaged metal wire utensils used in food preparation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the chest freezer in the kitchen has a buildup of food debris, as well as a small number of mouse droppingsThe shelving of the walk-in cooler has mould growth.Clean indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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 for chlorine sanitizer were not available onsite at the time of inspection. Acquire suitable chlorine test strips.*Small quantity of test strips provided onsite. Verify once new strips are received).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of debris was noted on shelving in the walk-in cooler. Clean indicated area.
  6. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected frozen meat product was identified onsite. Uninspected meat was removed during inspection. Ensure that any food not intended for public consumption is stored separately and clearly labeled to prevent potential contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of prepared chlorine sanitizer solution was measured at a concentration in excess of 200ppm. Concentration of chlorine solution was corrected to 100ppm during inspection.
    • 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 for chlorine sanitizer were not available onsite at the time of inspection. Acquire suitable chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden knife block was observed being used to stored knives. This storage method is unsuitable due to the difficulty of properly cleaning raw wood inserts. Knife block was removed during inspection. Advise suitable alternate means of knife storage that can be routinely cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of debris was noted on shelving in the walk-in cooler. Clean indicated area.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bowls stored on top of open inserts in prep cooler. Bowls were removed during the inspection. 2. A glass bottle was stored directly in ice used for customer drinks. Bottle was removed during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Chemical spray bottles were not labeled. COMPLETE THE FOLLOWING:1. Please label all spray bottles to indicate contents and ensure proper handling of chemicals.
  10. Monitoring Inspection

    0 infractions