Wildroots
150 - 15 Perron Street St. Albert AB T8N 1E5 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
11 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- ***Food sources could not be confirmed for all products present. There were unlabeled mason jars (some with jelly and some with liquids stored in the dry storage area). There was no indication of the source.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***There were cloths laid out around the kitchen that were soiled and created unclean areas.Used cleaning cloths are to be put in for laundering or stored in a sanitizer solution between uses.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ***glove procedures were discussed when staff were observed putting on gloves without washing their hands. Staff went and washed hands after discussion.
- 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?
- ***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained. They were last done August 2025.
- 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?
- ***Staff left perishable crabcake tray and bowl on the counter when doing another activity (handling cabbage). Discussed that if a second activity had to be done the perishable products should be put back in the cooler. Staff returned to preparing the cakes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***There were perishable foods being left out at room temperature (butter container, chopped onions and eggs). All were moved to the cooler during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
- 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?
- ***Pest control records were not being maintained. Discussed that the pest control records were to be completed monthly and kept onsite for review.
- 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 plumbing cross connection observed where the drain for the ice machine was sitting in the basin. This could allow dirty water to backflow into the hose to the equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There were cloths laid out around the kitchen that were soiled and created unclean areas.Cloth towels are not a cleanable surface for storing clean pots and bowls. Coffee cups were also stored on cloth towels. Ensure food contact surfaces can be maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There were areas of the facility that could not be checked as there was an accumulation of items that were not stored in a manner that allowed for cleaning and observation of the area (under the stairs)
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 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?
- ***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained.
- 09. Are chemicals stored and handled in a safe manner?
- ***Chemical containers/buckets and spray bottles are to be clearly and accurately labeled as to their contents.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Chlorine test strips present appeared to have been contaminated and may not be providing accurate readings. Ensure effective test strips are available for checking the sanitizer concentration.
- 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?
- ***Pest control records were not being maintained.Discussed that the check was to be done and recorded monthly and available for review.
- 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?
- ***The Food Handling Permit was not posted where the public could see it.
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***The cleaning cloths were not being stored in a sanitizing solution. Soapy water was replaced with an effective sanitizing solution. Discussed that between uses the cleaning cloths were to be stored in a sanitizing solution to reduce the chance of bacterial contamination by the cleaning cloth.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***the sanitizer solutions were not being maintained at an effective concentration. Corrected during the inspection. Staff made up an effective sanitizing solution.
- 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?
- ***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained.
- 09. Are chemicals stored and handled in a safe manner?
- ***Chlorine concentration in the spray bottle was much greater than the 100ppm food safe concentration. (bleached the test papers to white). Staff diluted the sanitizer concentration down to an effective level.
- 09. Are chemicals stored and handled in a safe manner?
- ***Chemical containers/buckets and spray bottles are to be clearly and accurately labeled as to their contents.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Chlorine test strips present appeared to have been contaminated and may not be providing accurate readings. Ensure effective test strips are available for checking the sanitizer concentration.
- 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?
- ***Pest control records were not being maintained.Discussed that the check was to be done and recorded monthly and available for review.
- 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?
- ***The Food Handling Permit was not posted where the public could see it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions