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Westman's Barbershop & Espresso

104 - 10408 67 Avenue Grande Prairie AB T8W 0K8 · Food - General

2 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lysol is being used for food contact surfaces.Ensure to use a food safe sanitizer for food contact surfaces and sanitizing dishes. Use one of the following:-Bleach sanitizer at a concentration of 100 ppm to 200 ppm. To mix a bleach sanitizer: mix 1/2 tsp of bleach in 1 L of water. -QUAT Sanitizer at a concentration of 200 ppm to 400 ppm. To mix a QUAT sanitizer: as per manufacturer's instructions. - Iodine sanitizer at a concentration of 12.5 ppm to 25 ppm.To mix iodine sanitizer: as per manufacturer's instructions.Test with a test strip.Staff mixed bleach sanitizer at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes are not sanitized with a food safe sanitizer after being washed. Ensure dishes are washed using the two-compartment sink method:In the first sink:- Wash with soap and water.-Rinse. In the second: -Fill the sink with a food safe sanitizer. -Test the concentration with a test strip.-Soak dishes for two minutes in food safe sanitizer.Onsite consult provided by the Public Health Inspector.Staff filled one of the compartments of the two-compartment sink with bleach.
    • 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?
      • At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility shall perform the following, namely:1. Ensure a pest control plan / records are made available for review for this facility.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lysol is being used for food contact surfaces.Ensure to use a food safe sanitizer for food contact surfaces and sanitizing dishes. Use one of the following:-Bleach sanitizer at a concentration of 100 ppm to 200 ppm. To mix a bleach sanitizer: mix 1/2 tsp of bleach in 1 L of water. -QUAT Sanitizer at a concentration of 200 ppm to 400 ppm. To mix a QUAT sanitizer: as per manufacturer's instructions. - Iodine sanitizer at a concentration of 12.5 ppm to 25 ppm.To mix iodine sanitizer: as per manufacturer's instructions.Test with a test strip.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes are not sanitized with a food safe sanitizer after being washed. Ensure dishes are washed using the two-compartment sink method:In the first sink:- Wash with soap and water.-Rinse. In the second: -Fill the sink with a food safe sanitizer. -Test the concentration with a test strip.-Soak dishes for two minutes in food safe sanitizer.Onsite consult provided by the Public Health Inspector.
    • 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?
      • At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility shall perform the following, namely:1. Ensure a pest control plan / records are made available for review for this facility.