University of Alberta Hospital - Patient Food Services - Production Kitchen

-Used wiping cloths were left on the counters on the tray assembly line; on various carts; by the sink in the bulk prep area; and by the sink in the formula room. , , Used cloths must be immersed in sanitizer solution to prevent rapid germ growth or they must be used once and immediately placed in a hamper and not re-used.

-There were some foods, such as a tube of pasta puree, thawing in still water placed next to the sink in the bulk prep area. , , Remind staff that frozen foods must be thawed under cold running water, taken out from the freezer earlier and placed in a cooler to thaw or be thawed quickly as part of the cooking process. This will prevent rapid growth of germs.

-Then paper towel dispenser in the tray assembly line room by the door was empty. , , Ensure paper towel is provided at the handwash sink to allow for proper handwashing.

-The shelf with Enternal nutrition feeding automatic substitution packets by the dry storage room entrance had a bag full discarded packaging hanging on it. , , Do not store items meant to be discarded such a packaging or garbage next to food items to prevent potential contamination.

-One of the Alladin coolers plugged into the ceiling next to the tray assembly line had a chipped door gasket and was not providing a proper seal. , , Have this replaced to ensure proper temperatures are being maintained.