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Wild Rose Catering and Co.

8115 Franklin Avenue Fort McMurray AB T9H 2H7 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • 2-Ventilation hood did not have any record of cleaning. Provide this office with service report.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Lid of the dry food container in the dry storage room was noted borken posing injury hazard during food handling. Replace the lid and ensure all food containers are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-Ventilation hood did not have any record of cleaning. Provide this office with service report.
    • 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 few taps were noted being leaking around the facility. Repair required. Ensure all plumbing is in good repair.
  4. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator at the front serving lane was noted being wearing gloves without prior washing hands. Operator was educated onsite and advised to wash hands before wearing gloved. Operator followed the instructions.Ensure handwashing is required before wearing and after removing the gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Lid of the dry food container in the dry storage room was noted borken posing injury hazard during food handling. Replace the lid and ensure all food containers are in good repair.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several dry‑goods containers were noted to have disposable utensils instead of proper scoops. In a few containers, the scoop handles were in contact with the food. The operator removed the disposable utensils and corrected the scoop storage during the inspection. Proper procedures and the use of appropriate scoops with handles were reviewed with the operator at that time.Ensure adequate scoops are provided and stored properly to prevent contamination of food items in the containers.
    • 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 dispenser at the hand sink located in the dishwashing 3- compartment sink area was broken. The paper towels roll was stored on the wet surface of sink. Operator remove the paper towel and places on paper towel stand.Ensure paper towels are stored in a way to prevent splashes and contamination.
    • 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 few taps were noted being leaking around the facility. Repair required. Ensure all plumbing is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-Ventilation hood did not have any record of cleaning. Provide this office with service report.
  5. Risk Management Inspection

    2 infractions

    • 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 hot water at sink located by the beverage counter on one end. Faucet at centrally located sink was out of order. Third sink was not operational as its water supplies were turned off. Repair required.Ensure hand sinks are operational all the times
    • 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- Facet of the hand sink/utility sink located in the middle of the service line was noted in disrepair. PHI was unable to switch from cold water to hot water. The faucet head came off. Repair/replacement is required.Ensure all hand sinks are in good repair.2-Ventilation hood did not have any record of cleaning. Provide this office with service report.
  6. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was noted being out of order at the hand sink located in beverage dispenser's area. There was no soap available at the sink. Ensure hand sink is adequately supplied with hot/cold water, liquid soap, and paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink located by the door of the sink from the service line was closed. Water supplies were turned off. Repair required.Ensure hand sinks are operational all the times
    • 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- Facet of the hand sink/utility sink located in the middle of the service line was noted in disrepair. PHI was unable to switch from cold water to hot water. The faucet head came off. Repair/replacement is required.Ensure all hand sinks are in good repair.2-Ventilation hood did not have any record of cleaning. Provide this office with service report.
  7. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located near the beverage dispenser was not accessible due to a large container placed beside it, obstructing access to the soap dispenser. The container was removed during the inspection.Ensure the hand sink remains fully accessible and properly stocked at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was noted being out of order at the hand sink located in beverage dispenser's area. There was no soap available at the sink. Ensure hand sink is adequately supplied with hot/cold water, liquid soap, and paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink located by the door of the sink from the service line was closed. Water supplies were turned off. Repair required.Ensure hand sinks are operational all the times
    • 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- Facet of the hand sink/utility sink located in the middle of the service line was noted in disrepair. PHI was unable to switch from cold water to hot water. The faucet head came off. Repair/replacement is required.Ensure all hand sinks are in good repair.2-Ventilation hood did not have any record of cleaning. Provide this office with service report.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inadequate utensils were noted in dry food containers. A disposable container was noted in the floor container. The utensil was removed during inspection.Ensure scoops with handles are provided for bins and scoops are properly stored to prevent direct contact between handle and foods.
  9. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were available onsite to review. Temperature of coolers and freezer were not recorded on the day of inspection.Ensure ambient temperature of all coolers and freezer are recorded twice a day and temperature logs are maintained and available for review during inspection onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In walk in freezer, Foods on the shelves under the condensers were observed covered with frozen melted ice. Operator was advised to discarded foods covered with ice do not store foods under the ventilation
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer spray bottle was noted in serving area without label. Operater failed to identify its contents. The bottle was labelled during inspection onsite.Ensure all chemical containing bottles/containers are adequately labeled to indicate their contents correctly.
    • 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?
      • No pest control record was available for review during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hand sink located in the front serving area was restricted. Items were stored by the hand sink.Remove the items from the sink area and ensure the hand sink is adequately supplied and available for use all the times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a drain cover missing from the floor in the front serving area. The hole was covered with duct tape. Remove the duct tape and replace with the drain cover. Floor must be cleanable and wipeable all the time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Condensation observed in the walk in freezer. Repair.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Kitchen was under renovation without prior approval from EPH. Submit plans to the undersigned for review. Once construction completed do not use area until inspected by a public health inspector.Manager reportedly reduced the menu items, and contained the area under construction from the operational area of the kitchen.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of bottled drinks were stored on the floor walk-in drink cooler. Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal food items were stored on top of food utensils and on food preparation surfaces in the kitchen. Items were removed during inspection.Store personal items separate from food handling or food storage areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training with the staff present during inspection.Ensure all staff in care and control of food handling on a regular basis have completed an approved food safety training program.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and debris accumulating in the oil drain/filter compartment under the deep fryers.Clean the deep fryer surfaces and compartment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the fry station prep cooler was insanitary with food debris.Clean and sanitize cooler surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area underneath the deep fryers and behind the grill station in the kitchen were covered in food debris and grease. Clean the floor around the kitchen, including hard to reach areas.