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Walker Lake Meat Shop

5049 22 Avenue SW Edmonton AB T6X 2N4 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were observed not washing their hands before wearing gloves and before returning to food handling after incompatible activities. Education was provided. Handwashing must be performed at appropriate times and as frequently as needed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No scoops were provided for several bulk bins used for dispensing dry food. Staff members indicated that gloves are used to dispense spices. Please ensure scoops with handles are provided for all bulk food containers and stored upright to prevent handles from contacting food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several large boxes of raw fish were observed stored at room temperature and unattended, with temperatures measured between 5–9°C. The operator was instructed to relocate them to the cooler to maintain 4°C or below. Raw fish and meat awaiting preparation must always be brought out in small batches to prevent temperature abuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom handwashing sink lacked hand soap; the dispenser was refilled by the operator during the inspection. Handwashing sinks must be fully stocked with liquid soap and paper towels at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The band saw had an accumulation of debris. Please ensure machine is cleaned and sanitized every 2 hours it is in use. Please clean immediately after use.
  4. 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?
      • 1. Unfinished wood shelving noted. Wood has absorbed grease and cannot be cleaned.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple bins of Basa fish were observed thawing at room temperature. Thaw in cooler or under cold running water.
    • 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?
      • Multiple flies were noted on the 2-comp sink. Improved sanitation is require to avoid fly infestation.
    • 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. Unfinished wood shelving noted. Wood has absorbed grease and cannot be cleaned.