Cupcake Stories

There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection., , However, the bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.

The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled. The sanitizer bottle was labelled on-site during the inspection.

The plug for the 2-compartment sink was missing. The plug is required for proper manual dishwashing purposes. The operator had to go to their residential kitchen sink to get the plug. The inspector informed the operator that all utensils and equipment for the commercial kitchen in the basement must be completely separate from the utensils and equipment for the residential household kitchen. Moving forward, please ensure that all commercial items are not used for residential purposes.

The handwashing station was blocked during the inspection and being used for dishwashing. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times. Moving forward, please designate the sink for handwashing use only.

The Food Handling Permit was not displayed. The operator mentioned that they have it on their email. To ensure that the facility is operating with a valid permit at all times and to allow customers to verify the permit when visiting the facility, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers or have it readily available when requested. If a Food Handling Permit is needed, please contact foodpermits@ahs.ca immediately to obtain one., **DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.

There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired. The inspector informed the operator that at least one person must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. Please obtain a valid food safety training certificate., **OBTAIN A VALID FOOD SAFETY TRAINING CERTIFICATE.