Scoop N Roll Creamery - EDM-1086

1) Overall attention to food handling practices were poor. Staff were seen taking customer orders, handling the POS terminal or cash and then handling food without handwashing. Personal beverage containers were found on food handling surfaces as well. Ensure that staff who are handling customer transactions involving the POS terminal or cash as well as personal beverage containers wash their hands properly before any food handling occurs. Ensure that staff have been educated on the importance of proper food handling to prevent cross contamination of ready to eat foods including ice cream., ,

1) Containers on a food prep surface near the handwash sink were uncovered including matcha tea powder, chocolate chips, and coconut milk and could be contaminated from the handwash sink or surrounding environment. Ensure that all food items are covered when not in use to prevent food contamination and attraction of pests that will lead to foodbourne illness., , 2) A food prep cooler had inserts with pineapple, fresh strawberries, cut peaches, and whole blueberries without covers. Ensure that all foods including fruit in the food prep cooler are covered to prevent contamination and the attraction of pests. , , 3) Near the handwash sink, there was a cut banana and half of an avocado. The banana had turned a bit brown. Ensure that cut banana and avocado are stored in a sanitary manner away from the handwash sink and protected from contamination and pests. , , 4) Customer cups with ice cream base are stored on a food prep surface with no covers. Staff mentioned that the cups did not remain on the counter for more than 15 minutes, but the cups are in a high traffic area in the unit and can be contaminated easily. Ensure that ice base cups for each order have lids to prevent contamination and attraction from pests.

1) An unlabeled spray bottle with yellow liquid staff mentioned was sanitizer but they were not sure when or how to use it. After testing with chlorine test strips, it was clear that solution was bleach above 200 ppm. Improper chemical handling of a high concentration of chlorine solution is a chemical hazard that could result in food adulteration. Ensure that all sanitizer solutions are properly labeled. Ensure that staff are properly trained to handle chemicals safely. , , 2) A spray bottle labeled Verdiza was found onsite. Directions on the bottle state that the product needs to be diluted before use. Staff said that they use the product directly from the bottle. The undiluted product can adulterate food and cause foodbourne intoxication. Ensure that chemicals including Verdiza used for cleaning and degreasing are handled safely. Educate staff how to use the product safely.

1) Inserts in the food prep cooler containing cut peaches, cut pineapple, and fresh, cut strawberries were found at temperatures between 6-12 degrees Celsius. Staff were not aware of the time when the fruit was put in the inserts. The temperature reading for the unit was at 5 degrees Celsius. Ensure ready to eat foods that require refrigeration are stored at 4 degrees Celsius or below to prevent growth of microbes that will cause foodbourne illness. Do not overfill the inserts and use covers to help maintain cooler temperatures. Maintain a temperature log of the unit for the top inserts and the bottom section to ensure that foods are refrigerated appropriately.

1) No thermometer was available at the time of the inspection to monitor the temperature in the food prep cooler. Provide a thermometer to monitor temperatures.

1) There was no hot water available at the time of the inspection. Staff mentioned that the hot water tank was turned on only when required to save energy. The temperature of water from the hot water tap was 23 degrees Celsius. According to the Alberta Food Retail and Foodservices Code (2020), "mobile food establishments ...should be equipped to allow for proper handwashing and the cleaning/sanitizing of utensils. A supply of hot and cold water adequate to last the entire day is required." Water temperature for washing and sanitizing dishware and equipment must be at least 45 degrees Celsius. Ensure that hot water at least 45 degrees Celsius is available for proper dishwashing and sanitizing.

1) The handwash sink was blocked by a water bottle and was not accessible for handwashing. Staff removed the bottle during the inspection. , , 2) There was no soap available for handwashing in the unit. Staff mentioned that the soap had run out the day before. Ensure that soap is available at the handwash station to allow for proper handwashing. The addition of soap allows handwashing to be over 98% effective. , , 3) There was no warm water available to wash hands during the inspection. Ensure that warm water is available at all times for effective handwashing.

1) Several personal beverage containers were found on food surfaces and in the handwash sink. Ensure that there is a separate area dedicated to staff beverages. Containers stored in the handwash sink may be contaminated with microbes from the sink surface that can be transmitted when consumed. Containers left on food surfaces can result in cross contamination. Educate staff how to store personal food items to prevent food cross contamination.

1) No test strips were available at the time of the inspection. Ensure that test strips are available to verify the concentration of the sanitizer.

1) No screens were available for the windows during the inspection. Ensure that windows have screens on them to prevent the entry of pests in the unit. Use the screens when not serving customers to limit the entry of pests.

1) An emulsion blender was stored in standing water in the dipper well. The temperature of the water was 21 degrees Celsius and contained food debris. Ensure that equipment including emulsion blenders are not stored in standing water that promotes the growth of microbes that cause foodbourne illness. Clean and sanitize emulsion blenders after each use and store the blender in a sanitary manner. Only use the dipper well for its intended use and not for the storage of other equipment. Follow manufacturer's instructions for dipper well maintenance and use. Clean and sanitize the dipper well. , , 2) Several knives were found on food surfaces and appeared dirty. Ensure that utensils including knives are cleaned and sanitized between uses to prevent food contamination that leads to foodbourne illness. Store sanitized knives in an appropriate fashion so that they remain clean. , , 3) A fan used in the unit was dusty and required cleaning. Clean the fan to prevent food contamination. , , 4) Scrappers used to remove ice cream from the ice cream stone were not cleaned and sanitized between uses which can cross contaminate different customer orders. Ensure that scrappers used for ice cream are cleaned and sanitized between orders to prevent cross contamination between orders.