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Yaremie Farms Custom

560044 Range Road 165 Andrew AB T0B 0C0 · Food - General

Official record from Alberta →

Inspection summary

Yaremie Farms Custom has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on March 11, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on March 11, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 11, 2025. For example: 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 13, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Prior to the handsink being operational a bucket in the two compartment with bleach added was being used to wash hands. The solution had 0ppm of chlorine.Do not use this method to wash hands. The solution will have high amount of bacteria present and the chlorine available will quickly be used up, All hand washing is to occur at the hand sink using soap and paper towels, Violation corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water to the handsink was turned off. Corrected during the inspection.Prior to processing ensure the handsink is fully operational.
    • 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?
      • Monthly water samples are not being submitted monthly. Start sampling monthly and put the access #9602616 in the appropriate place on the lab requisition.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available sanitizing solution. Prior to beginning food handling ensure that a chlorine solution of 100ppm is available. Unlabelled chemicals. Ensure all chemicals used in the facility are labelled.
    • 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 was blocked. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple personal items stored in back walk in freezer, back chest freezer. To the point that the walk in overflowed from the shelves. I'm okay with some personal items beintg stored as long as:1) It is stored seperately and easily identifable from meat processing items.2) It allows for proper storage and use of your storage space. For example no over stuffed walk ins where there are items on the floor.3) No unapproved items that would not your allowed to use or sell from an approved food establishment. Examples: farm eggs, home canned goods, etc.

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