Flikky Market

REPEAT Many repacked frozen and dry foods in freezer and cooler are not labelled, , 1. ENSURE ALL THE FOOD IN THE FREEZER ARE PROPERLY LABELLED., 2. REMOVE ALL UNLABELLED FOODS ITEMS FROM THE SHELVES, , Update: 1st December 2025, - Dry products on shelves are observed to be labelled., - Some repackaged foods in the freezer are observed not to be labelled.

Cleaning cloths were found not to be soaked in the sanitizing solution., , Staff were instructed to properly immerse the cleaning cloths in the chlorine sanitizing solution.

Test strips are not available to measure the chlorine sanitizer concentration , , OBTAIN CHLORINE TEST STRIPS

The refrigerating unit in the front area, which contained pop, wine, and juices, was observed to be freezing some of the products in the lower section. This resulted in the breakage of a wine bottle, causing its contents to leak., , The refrigeration temperature was measured at -6°C., , - Staff was instructed to remove the remaining drinks from the upper shelves of the refrigerator and transfer them appropriately to another refrigerating unit., , - The broken wine bottle was properly discarded, and together with the Public Health Inspector (PHI), staff inspected other bottles for any signs of leakage., , - Staff was directed to thoroughly clean, sanitize the refrigerator and adjust the temperature to an appropriate level of about 4 degrees Celsius to get it a proper working order.

REPEAT Many repacked frozen and dry foods in freezer and cooler are not labelled, , 1. ENSURE ALL THE FOOD IN THE FREEZER ARE PROPERLY LABELLED., 2. REMOVE ALL UNLABELLED FOODS ITEMS FROM THE SHELVES

The operator was not aware of proper dishwashing procedure or preparing a sanitizer solution, , 1. ENSURE PROPER CLEAN-IN-PLACE DISHWASHING PROCEDURE IS FOLLOWED WITH WASH-RINSE-SANITIZE STEPS, 2. THE CHLORINE SANITIZER SOLUTION SHOULD BE PREPARED TO A 100 PPM CONCENTRATION WHICH IS VERIFIED WITH TEST STRIPS

The paper towel at the hand sink and in the washroom are not in proper dispensers, , ENSURE PAPER TOWEL IS IN A SUITBALE DISPENSER

Test strips are not available to measure the chlorine sanitizer concentration , , OBTAIN CHLORINE TEST STRIPS

Pest control monitoring records are not available, , ENSURE MONTHLY PEST CONTROL CHECKS ARE BEING COMPLETED AND DOCUMENTED, RECORDS MUST BE AVAILABLE ONSITE

Many repacked frozen and dry foods in freezer and cooler were not labelled at all, , 1. ENSURE ALL THE FOOD IN THE FREEZER ARE LABELLED TO INDICATE THE SOURCE OF THE FOOD. , 2. REMOVE ALL UNLABELLED FOODS ITEMS

The few labelled repacked dry and frozen food products were not labelled properly with required information, , ENSURE TO PROVIDE INGREDIENTS AND EXPIRY DATE ON EACH OF THE REPACKED PRODUCTS.

Temperature log templates available and to be completed by staff daily

Owner states food repacking has stopped at this location.

Pest control checklist available and to be completed monthly

Light was replaced at time of inspection

Cleaning log available and to be completed as appropriate

Reviewed transportation practices:, Owner states a reefer truck is rented to transport food between stores in summer months if not delivered from meat suppliers such as Cargill, Sunrise Farms, Sofia Foods, and Olymel., , Owner stated that during winter months foods may be transported in the back of vehicle (van/truck?) from Red Deer., - This may only be acceptable for low risk foods that do not require to be stored under a temperature controlled environment

Please submit layout plans for the proposed changes to the kitchen space before construction begines

The operator insisted that they needed to close the store for them to go on a 15 minute break right as PHI indtrodcued themselves after entering the facility. Operator was sitting on a chair watching something on their phone. Owner was contacted and meeting was arranged at a future date. , - Customers entered the store during this time and were not told that the store was closing, only to PHI, , ENSURE PHI HAS ACCESS TO INSPECT FACILITY DURING REGULAR BUSINESS HOURS

Many repacked frozen and dry foods in freezer and cooler were not labelled at all, , 1. ENSURE ALL THE FOOD IN THE FREEZER ARE LABELLED TO INDICATE THE SOURCE OF THE FOOD. , 2. REMOVE ALL UNLABELLED FOODS ITEMS

The few labelled repacked dry and frozen food products were not labelled properly with required information, , ENSURE TO PROVIDE INGREDIENTS AND EXPIRY DATE ON EACH OF THE REPACKED PRODUCTS.

No temperature logs were available for cold holding units., , ENSURE TEMERATURE ARE MONITORED AT LEAST ONCE A DAY

Foods are being portioned and repackaged onsite. The facility is not equipped with the required setup nor is permitted to complete any onsite food handling in a safe manner. , - Evidence of scale, portioning bags, scoops, strainer and other utensils, as well as a meat cutter. , , 1. CEASE ALL ONSITE FOOD HANDLING ACTIVITIES, 2. ONLY THE SALE OF PRE-PACKAGED FOODS ALLOWED

There are boxes of meats and other foods in the freezer that show apparent signs of temperature abuse, - Large wet spots on boxes, heavy frost build-up in packages, frozen liquid from thawed meat products inside freezers and on other food products (packaging indicates it was sold as frozen), - It is presumed that improper transportation practices of foods from Primary store in Red Deer or other suppliers. , - Operator states foods are put in standard sized foam coolers but large boxes of meats do not fit inside these coolers., , ENSURE HIGH-RISK FOODS ARE TRANSPORTED UNDER PROPER TEMPERATURE CONTROL OUT OF THE TEMPERATURE DANGER ZONE

Cold holding units are not supplied with a thermometer, , ENSURE ALL COLD HOLDING UNITS HAVE A THERMOMETER TO EASILY MONITOR TEMPERATURES

Paper towels were not available at the hand wash sinks, , ENSURE HAND SINKS HAVE ADEQUATE SUPPLIES LIKE PAPER TOWELS IN A DISPENSER AND HANDWASH SOAP

A meat cutting device was onsite indicating meat is being cut and portioned onsite., , 1. NO FOOD HANDLING IS PERMITTED FOR THIS FACILITY, 2. REMOVE MEAT CUTTING DEVICE FROM PREMISES,

Multiple boxes containing food and food packaging are being stored on the floor, , ENSURE THE FOOD BOXES ARE KEPT 6 INCH OFF THE FLOOR TO PROTECT THEM FROM CONTAMINATION AND PEST ACTIVITY

There are no pest control records available, , ENSURE PEST CONTROL CHECKS ARE DOCUMENTED AND COMPLETED MONTHLY

Facility is portioning/handling food which is in violation of their food permit condition. , , 1. STOP ALL ONSITE FOOD REPACKING AND FOOD HANDLING, 2. ENSURE FACILITY IS OPERATING IN COMPLAINCE TO PERMIT CONDITIONS.

There is insufficient lighting inside the walk-in-freezer., - The light bulb is not in good working order, , REPLACE BULB IN WALK-IN FREEZER,

There is a build-up food debris from leaking food items found in the bottom of the drink cooler and inside multiple chest freezers, , CLEAN, DEFROST (IF APPLICABLE) AND SANITIZE REFRIGERATOR AND FREEZERS

Many boxes containing food, food packaging and non-food items are being stored on the floor in a cluttered and disorganized manner, - There is also a surplus of empty boxes being left around the facility, , 1. PROVIDE SUFFICIENT SHELVING AND/OR OTHER STORAGE OPTIONS AS THERE IS A CLEAR LACK OF SHELVING/STORAGE FOR THE VOLUME OF ITEMS IN THE STORE, 2. ENSURE PROPER ORGANIZATION OF BOXES AND ITEMS TO ALLOW PROPER CLEANING AND PEST CONTROL

No written cleaning procedure or records are available. , , ENSURE WRITTEN CLEANING PROCEDURES AND LOGS ARE AVAILABLE AND COMPLETED REGULARLY

Many empty boxes and packages were found throughout the facility. , , ENSURE RECYCLABLE MATERIALS ARE REMOVED FREQUENTLY TO MINIMIZE THE CONDITIONS THAT ATTRACT OR HARBOR INSECTS AND RODENTS.

There is evidence of improper food protection from temperature abuse during transportation , - No documentation was available transportation procedure or on temperature monitoring and verification, - Operator states owner transports most foods from other store location in Red Deer, , 1. IF SELF-TRANSPORTING FOODS - DEVELOP A WRITTEN TRANSPORTATION PROCEDURE TO BE REVIEWED BY PHI. THIS MUST INCLUDE TEMPERATURE CONTROL METHODS AND MONITORING FOR POTENTIALLY HAZARDOUS FOODS, 2. ENSURE CONTINUOUS MONITORING OF FOOD TEMPERATURES DURING STORAGE, TRANSPORTATION, AND DISTRIBUTION TO CONTROL PATHOGENS ' GROWTH AND POSSIBLE CONTAMINATIONS.