Chicken On The Way

The bleach in both the spray bottles and in the Sani sink of the 3-compartment sink was measured near 50 ppm., *New bleach solutions were made for both the spray bottles and in the Sani sink of 3- compartment sink which was tested at 100ppm., **Lemon scented bleach was observed to be also used for sanitizing food contact surfaces., *** The operator was explained by the inspector to use unscented bleach for preparing bleach solutions and as a sanitizer for all the food contact surfaces., , -Ensure that the unscented bleach is used as a sanitizer and the concentration is maintained at 100ppm.

1)Leftover breaded chicken which was not used was rinsed afterwards., , -Ensure that raw chicken is not rinsed as rinsing can spread bacteria from the chicken to other surfaces and food items, increasing the risk of cross-contamination and foodborne illness.

Potatoes used for preparation of the potato salad were stored in a dirty container under the hand sink., , -Ensure that the no food items are stored under the hand sink.

Hand sink in the back was blocked by a garbage bin., * The operator moved the garbage bin., , -Ensure that the hand sinks are easily accessible and available for hand washing.

1)Personal items like cellphone and mug were placed on the food counter., -Ensure that personal items are stored separate from the food counter., , 2) Food containers were stored on the floor., -Ensure that the food/food containers are stored at least 6 inches above the floor., , 3) Mop sink bucket was stored on top of Guaranteed Quality food containers., -Ensure that the mop sink bucket and food are stored separately., , 4) Small plastic containers and scoops without handles were used for the bulk containers., -Ensure that scoops with handles are used for the self-serve of the bulk containers.

The chlorine test strips were expired. , , -Purchase new valid test strips.

No pest control records were available., , -Ensure that the pest control records are always available and maintained.

Owners do not have certified food safety course., , -At least one person in care and control of the facility must have an approved food safety training certificate. AHS courses are available at: https://app.bookking.ca/ahsephpub/courses/index.asp, - Recommend all staff members to take the free basic online course available at: https://www.albertahealthservices.ca/eph/Page3151.aspx#home

The staff washroom opens into the food area, no self-closing mechanism on the washroom door. , , Provide a self-closing mechanism.

Grease accumulation was observed on the front and back exhaust hood and behind the fryers and in hard-to-reach areas., -Clean the exhaust hood and hard to reach areas.

Hot holding unit gasket was torn apart. , , Fix the gasket. ,

1) Flour machine was dirty and was covered with flour and food debris., -Clean the flour machine., , 2) Dirty towel was used as a layer to collect the moisture on a counter which was being used to dry utensils. , -Ensure that the shelves, counters and other surfaces used to dry utensils are smooth, impervious to moisture and easily cleanable.

Cleaning and sanitation schedule was not being followed. , , - Develop a written cleaning and sanitation schedule to ensure all of the equipment and areas of the facility are cleaned and sanitized on a regular basis.

Dust was observed on the ceiling tiles and the air vents in the front and back kitchen., , -Clean the air vents and the ceiling tiles.