Warning letters issued

Provincial food inspectors note improper food labelling, malfunctioning refrigeration unit among issues needing correction at Charlottetown businesses

A Charlottetown business was hit with a warning letter this month for improper food labelling and a lack of food safety training.

Inspectors conducted a routine visit to Global Supermarket on Longworth Avenue on Dec. 9 and identified three items it listed as unsatisfactory so a re-inspection was scheduled for Jan. 9.

When inspectors went back, they noted two of the items remained unsatisfactory.

Ryan Neale, manager of environmental health with the Chief Public Health Office, said one of the items was failure to provide food, water and/ or ice from an approved source.

“That comes down to if foods aren’t properly labelled it’s impossible to determine if they’re from an approved source or not,’’ Neale said.

“If that documentation isn’t available for traceability then we have no option but to deem it as not being from an approved source.’’

Inspectors also noted that when they visited, no employee had a valid food safety training certificate.

“The operator of every premises is required to have food safety training, and if that operator is not present when food is being handled or prepared then at least one other person in the premises must be there who has food safety training.’’

Neale said inspectors returned for another visit on Jan. 23 and all issued had been corrected.

MacAulay’s Bakery & Deli in the Midtown Plaza on Eden Street in Charlottetown also received a warning letter this month.

A routine inspection occurred on Jan. 13 where inspectors noted one violation. A followup visit occurred on Jan. 20 where the same issue was identified — a failure to maintain potentially hazardous food at a temperature of 4 C or colder.

“In this case, there is a reinspection that is going to occur, but we have been in contact with the operator and they are addressing the issue and it really just has to do with a malfunctioning refrigeration unit that they have replaced already,’’ Neale said.

“This speaks to the importance of operators and food premises (businesses) maintaining temperature check records to determine or to catch refrigeration units, and the like, getting out of the (proper) range. Once food gets up into the danger zone temperature range of 4 C to 60 C, that’s where it becomes a hazard.’’