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1902 Lakeshore Drive Cold Lake AB T9M 1A4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available for use on food contact surfaces in the preparation and service areas. Without a properly mixed and tested sanitizer, bacteria and viruses can remain on surfaces, increasing the risk of foodborne illness. Please ensure an approved sanitizer is prepared and readily available at the correct concentration for use on all food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Prepackaged chips and candy were stored in cardboard boxes on the floor under a table. Storing food directly on the floor increases the risk of contamination and pest activity. Please store all food items at least 15 cm (6 inches) off the floor on clean shelving or racks.2. Ice cream cones were left uncovered. Uncovered food items can easily become contaminated by dust, pests, or handling. Please keep ice cream cones in a covered, protected container when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Ice cream scoops were not being washed due to the lack of running water. Scoops that are not regularly cleaned and sanitized can accumulate bacteria and other contaminants, which can be transferred to food products. Please establish a process for cleaning and sanitizing scoops regularly using potable water and sanitizer.2. The sanitizer product in use for the container where ice cream scoops are stored between uses could not be confirmed, and there were no test strips or procedures in place to verify sanitizer strength. The operator was unsure which product was being used, and tests showed zero lactic acid or quaternary ammonium compounds present, with no chlorine test strips available to confirm sodium hypochlorite. Lactic acid-based cleaners and sanitizers are not acceptable for use in this operation, as they require a rinse step and there is currently no running water to allow for proper rinsing. For scoop storage containers, only quaternary ammonium compounds (quats) or sodium hypochlorite (chlorine) may be used for sanitizing without a rinse step, provided they are mixed and maintained at the correct concentration. Please confirm the sanitizer product, obtain the correct test strips, and ensure staff are trained on proper use and testing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no running potable water available at the sink for handwashing or utensil washing. Without running water, staff cannot properly wash hands or utensils, increasing the risk of contamination and foodborne illness. Please ensure continuous potable running water is available at all times for handwashing and utensil washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Greywater from utensil rinsing was being disposed of directly on the ground. Dumping wastewater in this way can attract pests, contaminate the surrounding environment, and create a public health hazard. Please collect all greywater in a suitable container and dispose of it through an approved sewage or wastewater disposal system.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions