Joey's Fish Shack / strEATS St. Albert Kitchen

Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.

Facility requires chlorine test strips for the dishwasher.

Operators both had only Food Safety Basics, which does not meet the requirement.