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Waters Edge Development - Community Kitchen

35 - 55101 Ste. Anne Trail Lac Ste Anne County AB T0E 1A1 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There was a jar of Zucchini Salsa in one of the refrigerators that appeared to be homemade. The label only indicated a common name and year (2022).Please remove this product from the facility as the product is not from an approved source. A commercial food establishment must obtain all food that is liable under law to inspection by the Government of Canada or Alberta or by an agency of either from a source that is subject to inspection by that entity.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a spray bottle of bleach solution (properly labelled to indicate the contents); however, the sprayer nozzle was not functioning properly. Please ensure that an adequate sanitizer is available and that the spray bottle is able to properly function. The AHS document "How to Mix an Approved Sanitizing Solution" will be provided by email and the operator may choose any of the approved methods listed for sanitizing the food contact surfaces in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are needed in the refrigerator and freezer units so that the facility can monitor the temperature of these cold holding units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Proper test strips are needed to test the concentrations of sanitizer solutions for surface sanitization and dishwashing. The facility had bleach available but may be considering switching to a different approved sanitizer. Appropriate test strips should be available, as necessary, for any sanitizer solutions mixed on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A pump style soap dispenser was present, but the paper towel dispenser was empty. Please ensure that paper towel is available in the proper dispenser.
    • 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?
      • This facility has not yet applied for a food handling permit. Please note that a permit is required for this facility. The permit application must be submitted, and the facility must receive written approval to operate prior to hosting events or serving food from the kitchen.