Serengeti BBQ

No chlorine sanitizer was available onsite for dishwashing in the three compartment dishwashing sink apart from a premade sanitizer spray bottle for food preparation surface use. Please ensure a new container of chlorine sanitizer solution is available onsite.

Twelves full cartons of eggs and three partially filled cartons of eggs were observed to be sitting at room temperature on top of the refrigerator in the kitchen. Informed that product had been stored at room temperature since the previous day. Product was placed into a garbage bag and discarded into the outside garbage container. Education provided that eggs are required to be refrigerated and must be held at a temperature not exceeding 7C.

The soap dispenser containers by the handwashing sink in the kitchen were empty. Soap was available only in a very large container. Please ensure soap can be easily dispensed and accessible to allow for proper handwashing.

No chlorine test strips were available onsite. Please ensure new valid chlorine test strips are purchased and available onsite.

Light was visible through bottom portion of the weatherstripping at the back door. Please ensure weatherstripping is repaired/replaced and no light is visible to prevent the entry of pests.

The posted food handling permit was expired and concealed on top of the cooler unit. Please ensure a new valid food handling permit is posted onsite in a location visible to the public.

Several scoops were observed with the handle touching in the product for various dry goods containers. Requested operator, rewash, rinse, and sanitize scoops and ensure equipment is stored with the handle upright or outside of the container to protect dry goods product from contamination.

Staff items such as coats, purses, shoes were stored in the food equipment storage area. A staff cell phone was left on a food contact surface. , , CDI: discussed that staff personal items should be stored in a separate area. Operator stated they have a storage room (outside of the kitchen) where staff should be keeping their belongings.

1. Onions and cooked vegetables were left on the stove with no heat source. Surface temperature was ~30C. CDI: discussed with staff that cooked vegetables & other high-risk foods must be kept at or above 60C (keep burner on low)., , 2. Two of the fridges (domestic stainless-steel fridge on south side of the kitchen & domestic white fridge on the north side of the kitchen) were not equipped with thermometers. Unable to locate the probe thermometer. , , ACTION REQUIRED: ensure all refrigerators are equipped with thermometers. Obtain a probe thermometer that is easily accessible in the cookline.

Hand sink in the kitchen was not easily accessible (stool stored in front of it) and was not stocked with soap or paper towel., , ACTION REQUIRED: ensure the hand wash station is always easily accessible, and always keep it stocked with soap & paper towel. Review handwashing requirements with staff (ex. starting a shift, entering the kitchen, changing tasks, etc.).

1. Unable to locate chlorine test strips. , , 2. Staff were unfamiliar with the three-compartment sink method. , , ACTION REQUIRED: obtain chlorine test strips. Ensure staff are familiar with the three-compartment sink method. , , RESOURCES:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf

Food handling permit was not posted on public display. , , ACTION REQUIRED: print & post the food handling permit on public display.

The following equipment was broken:, -One of the deep fryer baskets (with a red handle) was fraying/separating - a piece of metal was no longer attached to the frame., -The navy lid of a dry goods bin was broken (plastic was cracked), , ACTION REQUIRED: replace the above noted equipment. Monitor all other equipment and ensure it is in a state of good repair.

Food debris and garbage behind the chest freezer along the south wall of the kitchen. , , ACTION REQUIRED: clean the above noted area.