Waamo Business Centre
1 - 328 7 Street E Brooks AB T1R 1B3 · Food - General
13 inspections
- Risk Management 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?
- Ceiling tiles are damaged or missing in the kitchen. The partition wall between the store and butcher department is partially demolished on the top. A sheet of particleboard was cut and screwed over the existing wall, which also is not a complete finish. There should be no edges or groves in the wall to catch food debris. *Install ceiling tile.*Repair wall to be finished, and complete with baseboard along the bottom.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management 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?
- Ceiling tiles are damaged or missing in the kitchen. The partition wall between the store and butcher department is partially demolished on the top. A sheet of particleboard was cut and screwed over the existing wall, which also is not a complete finish. There should be no edges or groves in the wall to catch food debris. *Install ceiling tile.*Repair wall to be finished, and complete with baseboard along the bottom.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility’s bleach sanitizer tested at 0 ppm, and the operator did not have bleach available to prepare a new solution immediately.Please mix a new bleach solution at a concentration of 100 ppm and ensure sanitizer is always available in the facility to properly clean and sanitize all food contact surfaces.
- 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 are damaged or missing in the kitchen. The partition wall between the store and butcher department is partially demolished on the top. A sheet of particleboard was cut and screwed over the existing wall, which also is not a complete finish. There should be no edges or groves in the wall to catch food debris. *Install ceiling tile.*Repair wall to be finished, and complete with baseboard along the bottom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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?
- The back door weatherstripping is not making a complete seal and is allowing light to enter.*Repair weather strip so no light or pests can enter.
- 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 are damaged or missing in the kitchen. The partition wall between the store and butcher department is partially demolished on the top. A sheet of particleboard was cut and screwed over the existing wall, which also is not a complete finish. There should be no edges or groves in the wall to catch food debris. *Install ceiling tile.*Repair wall to be finished, and complete with baseboard along the bottom.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- The back door weatherstripping is not making a complete seal and is allowing light to enter.*Repair weather strip so no light or pests can enter.
- 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 are damaged or missing in the kitchen. The partition wall between the store and butcher department is partially demolished on the top and on the bottom, exposing metal framing, studs, wiring and outlets. *Install ceiling tile.*Repair wall to be finished.
- 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
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer bottle was not labeled. *Ensure chemical bottles are labeled with the chemical contained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel available at the 3 compartment sink that was used for hand washing. *Ensure sink is equipped with paper towel at all times.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water at the three-compartment sink is coming out at 44 degrees Celsius. Manual dishwashing requires minimum 45 degree Celsius hot water in the sink to dissolve fats and grease.*Adjust hot water temperature up by a few degrees on the hot water tank.
- 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?
- The back door weatherstripping is not making a complete seal and is allowing light to enter.*Repair weather strip so no light or pests can enter.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat grinder was placed on the floor under the 3 compartment sink. The operator explained that the meat grinder was broken. There was another broken equipment stored in the food handling area. *Remove broken equipment from the food preparation area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The high touch surfaces of the cooler doors were not in sanitary condition.*Clean and sanitizer high touch surfaces more frequently.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management 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?
- A piece of baseboard against the wall is missing. Install baseboard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Worker described using soapy water to clean meat equipment. Bleach sanitizer solution is not readily available. There are no clean cloths available or a spray bottle designated for sanitizing to sanitize clean-in-place surfaces and equipment. Obtain clean cloths and a bucket or prepare a sanitizer spray bottle with 100-200 ppm bleach.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bathrooms in the back shop bay are not stocked with soap and paper towel. Supply soap and paper towel at the three-compartment sink and bathroom hand sinks.
- 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 piece of baseboard against the wall is missing. Install baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bathrooms are not clean and tidy. Clean bathrooms in the shop bay attached to the food establishment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Worker described using soapy water to clean meat equipment. Bleach sanitizer solution is not readily available. There are no clean cloths available or a spray bottle designated for sanitizing to sanitize clean-in-place surfaces and equipment. Obtain clean cloths and a bucket or prepare a sanitizer spray bottle with 100-200 ppm bleach.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel is not available in the meat department for washing hands. Bathrooms in the back shop bay are not stocked with soap and paper towel. Supply soap and paper towel at the three-compartment sink and bathroom hand sinks.
- 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 piece of baseboard against the wall is missing. Install baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bathrooms are not clean and tidy. Clean bathrooms in the shop bay attached to the food establishment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing a blue solution is not labelled. Cleaner agent is unknown. Ensure all chemicals are labelled and prepare and use chemicals according to their labelled instructions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sink plugs are missing. Obtain sink plugs so the sinks can be filled for washing and sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available to check sanitizer concentration. Purchase test strips for sanitizer used.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit is not displayed. Print and display food handling permit on a wall in public view.
- 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 piece of baseboard against the wall is missing. Install baseboard.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing a blue solution is not labelled. Cleaner agent is unknown. Ensure all chemicals are labelled and prepare and use chemicals according to their labelled instructions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sink plugs are missing. Obtain sink plugs so the sinks can be filled for washing and sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available to check sanitizer concentration. Purchase test strips for sanitizer used.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit is not displayed. Print and display food handling permit on a wall in public view.
- 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 piece of baseboard against the wall is missing. Install baseboard.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing a blue solution is not labelled. Cleaner agent is unknown. Ensure all chemicals are labelled and prepare and use chemicals according to their labelled instructions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer is not available for dishwashing. Sink plugs are missing. Obtain a food-grade sanitizer such as bleach or quats for sanitizing equipment used in meat cutting. Obtain sink plugs so the sinks can be filled for washing and sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available to check sanitizer concentration. Purchase test strips for sanitizer used.
- 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 number of flies are present in the back of the food establishment, meat department. Apply fly controls such as fly stickers over non food-handling areas to control flies.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit is not displayed. Print and display food handling permit on a wall in public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An area of flooring under three compartment sink is missing. A piece of baseboard against the wall is missing. Electrical plate cover is missing on the wall. Repair floor and install electrical plate cover.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing a blue solution is not labelled. Cleaner agent is unknown. Ensure all chemicals are labelled and prepare and use chemicals according to their labelled instructions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer is not available for dishwashing. Sink plugs are missing. Obtain a food-grade sanitizer such as bleach or quats for sanitizing equipment used in meat cutting. Obtain sink plugs so the sinks can be filled for washing and sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available to check sanitizer concentration. Purchase test strips for sanitizer used.
- 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 number of flies are present in the back of the food establishment, meat department. Apply fly controls such as fly stickers over non food-handling areas to control flies.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit is not displayed. Print and display food handling permit on a wall in public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An area of flooring under three compartment sink is missing. A piece of baseboard against the wall is missing. Electrical plate cover is missing on the wall. Repair floor and install electrical plate cover.
- 09. Are chemicals stored and handled in a safe manner?