Yellow Red Deer - Food
F - 5101 76 Street Red Deer AB T4P 2J4 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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?
- Operator reported that pest control monitoring and checks are conducted by the facility.No pest control records were complete or available for review at the time of inspection.---The operator was emailed a pest control record template.---Please ensure pest control template is printed and records are completed monthly with records stored and maintained on site.
- 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 facility’s food handling permit was printed but not posted at the time of inspection.The operator promptly posted the permit beside the till, on the back of a sign, in a conspicuous location where it is easily visible to customers.
- 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?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizer solution was observed at the time of inspection.A 100 ppm chlorine solution was prepared during the visit and verified with the operator using chlorine test strips. The operator had test strips available on-site.Please ensure that a sanitizer solution is always prepared and readily available in all required areas during operation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution bucket with submerged cloth measured at 25ppm chlorine.Discussed with operator that chlorine levels will reduce as the solution is used and as it is exposed to their air. Solutions in buckets should be changed every 2 hours.Operator remade solution - 100ppm.Spray bottle solution measured at 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 19: No food is being kept in the prep cooler. However, the prep cooler has not been repaired or replaced.ACTION: Repair or replace the prep cooler so that it can maintain 4C or less at all times.Previously:June 5: No food is being kept in the prep cooler. Technician is pending. Discussed with operator potentially removing this prep cooler and using the one in the back storage area as long as it can maintain 4C or less.The prep cooler was measured at 7-9C on top and 4-5C on bottom. Operator noted that a service technician had come to repair the unit. The unit should be capable of maintaining 4C or less at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- June 19: Operator noted that an employee who is regularly on-site when the manager is not on-site will be completing a recognized food safety training certificate course.ACTION: Please send evidence to PHI showing that a regular food handler has been enrolled in and completed a Food Safety Certificate course.https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 5: No food is being kept in the prep cooler. Technician is pending. Discussed with operator potentially removing this prep cooler and using the one in the back storage area as long as it can maintain 4C or less.The prep cooler was measured at 7-9C on top and 4-5C on bottom. Operator noted that a service technician had come to repair the unit. The unit should be capable of maintaining 4C or less at all times.ACTION:Repair or replace the prep cooler so that it can maintain 4C or less at all times.Please store food in the bottom of the prep cooler when food preparation is not occurring.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- June 5: Quats test strips on-site do not measure chlorine concentration. Discussed the appropriate test strips with new operator.May 19: Test strips are still not on site. Operator arranged a plan to acquire them within 1-2 days.May 16: Test strips have been ordered but have not yet arrived.Previously:No test strips available on-site to measured concentration of sanitize solution when dishwashing.ACTION:Acquire test strips to measure the concentration of the sanitizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The moveable counter was not obstructing the hand sink, however, the hand sink was not supplied with a garbage can. ACTION:Handwashing sinks cannot be used for any activity other than handwashing. Do NOT handwash in dishwashing sinks.Handwashing sinks must be supplied with hand soap in a dispenser, paper towel in a dispenser, and hot and cold running water at all times.Handwashing sinks cannot be blocked by anything at any time.
- 20. Do food handlers at the facility have adequate food safety training?
- June 5: Please send evidence to PHI showing that a regular food handler has recently completed a Food Safety Certificate course.Operator has food safety certificate (completed within past 5 years). However, operator demonstrated a lack of knowledge on food safety and was unable to identify the following:-Maximum temperature for a cooler (4C),-Minimum temperature for hot holding (60C),-Temperature 'danger zone' and its significance (4C to 60C),-Required concentration of chlorine in sanitizing solutions.ACTION:Please have at least one person who is in care and control of food complete a recognized Food Safety Certificate course as optioned here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- May 29:No food handling observed - PHI could not verify handwashing and glove use prior to food contact.URGENT:PHI observed staff scoop ice cream without handwashing. Gloves do not replace handwashing. Gloves are not 100% effective at creating a complete barrier between hands and food 100% of the time.ACTION:Frequent, proper handwashing MUST occur by all staff who handle food or food equipment. Handwashing MUST occur prior to application of gloves.Proper handwashing involves lathering hands with soap and water for at least 20 seconds.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler was measured at 7-9C on top and 4-5C on bottom. Operator noted that a service technician had come to repair the unit. The unit should be capable of maintaining 4C or less at all times.ACTION:Repair or replace the prep cooler so that it can maintain 4C or less at all times.Please store food in the bottom of the prep cooler when food preparation is not occurring.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- May 19: Test strips are still not on site. Operator arranged a plan to acquire them within 1-2 days.May 16: Test strips have been ordered but have not yet arrived.Previously:No test strips available on-site to measured concentration of sanitize solution when dishwashing.ACTION:Acquire test strips to measure the concentration of the sanitizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The moveable counter was not obstructing the hand sink, however, the hand sink was not supplied with paper towel on a dispenser or a garbage can. ACTION:Handwashing sinks cannot be used for any activity other than handwashing. Do NOT handwash in dishwashing sinks.Handwashing sinks must be supplied with hand soap in a dispenser, paper towel in a dispenser, and hot and cold running water at all times.Handwashing sinks cannot be blocked by anything at any time.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator has food safety certificate (completed within past 5 years). However, operator demonstrated a lack of knowledge on food safety and was unable to identify the following:-Maximum temperature for a cooler (4C),-Minimum temperature for hot holding (60C),-Temperature 'danger zone' and its significance (4C to 60C),-Required concentration of chlorine in sanitizing solutions.ACTION:Please have at least one person who is in care and control of food complete a recognized Food Safety Certificate course as optioned here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) The sanitizing solution in the bucket with the submerged cloth was measured at 0ppm. Operator noted that it had been made this morning during food prep and had not been changed since.ACTION:Sanitizing solutions needs to be changed out every 2 hours. The sanitizing agent (chlorine in this case) will dissipate with prolonged use.2) The spray bottle did have a 100ppm chlorine concentration, however, the cleaning cloths were stored in the 0ppm solution.ACTION:Ensure that cleaning cloths are stored submerged in an approved sanitizing solution. Alternatively, paper towel can be used with the spray bottle.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- URGENT:PHI observed staff scoop ice cream without handwashing. Gloves do not replace handwashing. Gloves are not 100% effective at creating a complete barrier between hands and food 100% of the time.ACTION:Frequent, proper handwashing MUST occur by all staff who handle food or food equipment. Handwashing MUST occur prior to application of gloves.Proper handwashing involves lathering hands with soap and water for at least 20 seconds.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler was measured at 7-9C on top and 4-5C on bottom. Operator noted that a service technician had come to repair the unit. The unit should be capable of maintaining 4C or less at all times.ACTION:Repair or replace the prep cooler so that it can maintain 4C or less at all times.Please store food in the bottom of the prep cooler when food preparation is not occurring.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- May 16: Test strips have been ordered but have not yet arrived.Previously:No test strips available on-site to measured concentration of sanitize solution when dishwashing.ACTION:Acquire test strips to measure the concentration of the sanitizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The moveable counter blocking the handwashing sink (2 compartment sink) has been moved. The sink is not blocked.The hand sink was not supplied with paper towel or a garbage can. ACTION:Handwashing sinks cannot be used for any activity other than handwashing. Do NOT handwash in dishwashing sinks.Handwashing sinks must be supplied with hand soap in a dispenser, paper towel in a dispenser, and hot and cold running water at all times.Handwashing sinks cannot be blocked by anything at any time.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator has food safety certificate (completed within past 5 years). However, operator demonstrated a lack of knowledge on food safety and was unable to identify the following:-Maximum temperature for a cooler (4C),-Minimum temperature for hot holding (60C),-Temperature 'danger zone' and its significance (4C to 60C),-Required concentration of chlorine in sanitizing solutions.ACTION:Please have at least one person who is in care and control of food complete a recognized Food Safety Certificate course as optioned here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) The chlorine bleach solution was measured with test strips - the concentration was so high that the test strip was unable to read it (the test strip was bleached).A 100ppm solution was made on site with operator (1/2 teaspoon of chlorine in 1 liter of water).ACTION:Ensure that an approved, food safe surface sanitizing solution is available at all times for use on equipment/food contact surfaces.2) Cleaning cloths are used in this facility but are not submerged in sanitizing solution and are not reliably changed out at appropriate intervals.Used cleaning cloths rapidly grow germs when left on counters. Storing cloths submerged in sanitizing solution helps to reduce the germ growth, which reduces the risk of contamination of food surfaces.ACTION:Ensure that cleaning cloths are stored submerged in an approved sanitizing solution.PHI suggests using sanitizing buckets to store sanitizing solution and cleaning cloths.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- PHI observed food handler applying gloves to handle food without handwashing beforehand.Gloves do not replace handwashing. Gloves are not 100% effective at creating a complete barrier between hands and food 100% of the time.ACTION:Frequent, proper handwashing MUST occur by all staff who handle food or food equipment. Handwashing MUST occur prior to application of gloves.Proper handwashing involves lathering hands with soap and water for at least 20 seconds.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Plastic wrap was being used to wrap the foods under the hot holding heat lamps. Plastic degrades (melts) and releases chemical contaminates when heated. Plastic wrap should not be used to wrap foods that will be heated/hot held.ACTION:Implement a food safe wrap that is non-plastic and that does not degrade when heated/hot held.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of 2 breakfast sandwiches being hot held was measured with a probe thermometer: 47C internal. Both breakfast sandwiches were discarded by PHI.ACTION: Ensure that hot held foods are maintained above 60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler was measured at 8C on top and 7C on bottom. The condenser coils appear to have a large build up of dust which may affect the performance of the unit.ACTION:Repair or replace the prep cooler so that it can maintain 4C or less at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips available on-site to measured concentration of sanitize solution when dishwashing.ACTION:Acquire test strips to measure the concentration of the sanitizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink is a 2 compartment sink that is blocked by a moveable counter.Operator notes that handwashing occurs in the dishwashing sink - no paper towel is available.ACTION:Handwashing sinks cannot be used for any activity other than handwashing. Do NOT handwash in dishwashing sinks.Handwashing sinks must be supplied with hand soap in a dispenser, paper towel in a dispenser, and hot and cold running water at all times.Handwashing sinks cannot be blocked by anything at any time.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator has food safety certificate (completed within past 5 years). However, operator demonstrated a lack of knowledge on food safety and was unable to identify the following:-Maximum temperature for a cooler (4C),-Minimum temperature for hot holding (60C),-Temperature 'danger zone' and its significance (4C to 60C),-Required concentration of chlorine in sanitizing solutions.ACTION:Please have at least one person who is in care and control of food complete a recognized Food Safety Certificate course as optioned here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?