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Villa Marie - First Floor Food

10 Carrington Drive Red Deer AB T4P 0S3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses a lactic acid-based surface sanitizer.Product tested on household and in the main kitchen as the kitchen makes this sanitizer for all the household kitchens.Product tested on the household and in the main kitchen were found to have zero ppm lactic acid in the spray bottles.Product tested in the kitchen, directly from the dispenser was appropriate.>1800Facility will use a different sanitizer until eco lab can repair the sanitizer dispenser.Commercial Food-Contact Sanitizer: like Ecolab Sink & Surface Cleaner Sanitizer specify a lactic acid range of 704 – 1,875 ppm.Accel Intervention wipes as backup for when there are issues with the lactic acid dispenser.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses a lactic acid-based surface sanitizer.Product tested on household and in the main kitchen as the kitchen makes this sanitizer for all kitchens.Product tested on the household was found to have zero ppm lactic acid in the spray bottles.Product tested in the kitchen has zero ppm.Facility will use a different sanitizer until eco lab can repair the sanitizer dispenser.Commercial Food-Contact Sanitizer: like Ecolab Sink & Surface Cleaner Sanitizer specify a lactic acid range of 704 – 1,875 ppm.Accel Intervention wipes as backup for when there are issues with the lactic acid dispenser.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fridge in dining area was recorded holding temperatures at 10.2C.Staff was notified and instructed to transfer dairy products into fridge that can hold temperatures at 4C or below. 2. A plate of omelets was covered and placed on a hot holding unit inside the cottage area of the first floor. The temperature of the omelet was recorded using an infrared thermometer and recorded at 46.1C. Please ensure that food items are heated up to an internal temperature of 74C before being placed on a heat holding unit that can maintain the internal temperature of the food at 60C or above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage to walls, exposing drywall in the bistro area was observed.Please repair the wall to create a smooth and even surface for cleaning.
  6. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Kitchen has a UV Fly stickytrap on wall, but an ice machine with a hold holding unit stored on top was next to the fly trap (less than 1 foot away).Please either move the fly trap to an area well away from food service area, and all food products, including ice, or move the ice machine and Soup Hot Holding unit over, so there is sufficient separation from the fly trap to eliminate the potential of fly debris from contaminating any food products.-Please replace the sticky trap where flies have accumulated inside the device, with fresh sticky paper, and regularly check and replace it as needed to prevent excessive fly buildup.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage seen while inspecting this facility. Damage seen to cupboards and drawers near dishwasher.Repair and painting required where damage has occurred to doors, door frames and drywall.The sewer drain located outside the main kitchen, in the shipping and receiving area, near the elevator, emits a strong odor indicative of biofouling. Please ensure the drain line is thoroughly cleaned and inspected to address any underlying issues.
  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage seen while inspecting this facility. Damage seen to cupboards and drawers near dishwasher.Repair and painting required where damage has occurred to doors, door frames and drywall.