Royal Canadian Legion 1 - Food

Wet cleaning cloth stored on the counter contained no chlorine (bleach). , , Cleaning cloths should be stored in a sanitizer bucket of either 100-200ppm of chlorine (bleach) or 200ppm of QUATS to remove contamination and to prevent the spread of bacteria when cleaning. , , Ensure a sanitizer bucket is made daily and used to store cleaning cloths when not in use. , , The operator made a sanitizer bucket that measured 100ppm of chlorine (bleach) and placed the cleaning cloth inside at the time of the inspection.

The low temperature dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. , , The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. , , Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.

A large can is reused to store cooking oil and was visibly soiled with solidified grease. , , Cans should not be reused for storing cooking oil as they are not easily cleanable and may corrode over time. , , Replace the can with an insert/container that is smooth, durable, and easily cleanable and ensure it is cleaned daily to avoid grease buildup.