PO Box 21510
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ce restaurant a été inspecté 4 fois depuis le 18 août 2023, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
At time of inspection:, , 1. All refrigeration units were tested and were at or below 4c/40F - SATISFACTORY., , 2. All hot-holding units (both inside the kitchen and outside) were not functional and could not be tested., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Submit photographs to the acting Executive Officer indicating that all hot-holding units are at or above 60c/140F.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Grande Prairie Women's Residence - Kitchen
At time of inspection:, , 1. The high temperature dishwasher (after five attempts) measured a maximum temperature of 66.0 Degrees Centigrade. The dish level temperature required is 71 Degrees Centigrade or greater., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Make necessary repairs to the high temperature dishwasher to ensure a sanitize temperature of 71c or greater is capable at the dish level. , , 2. If item #1 cannot be achieved, the next option is to run all dishware / utensils through the dishwasher and then immerse them in the compartment sink for 2 minutes in a 100-200 PPM chlorine bleach and water sanitizing solution. After 2 minutes, remove dishware / utensils and airdry.
At time of inspection:, , 1. All hand wash sinks inside this kitchen contained hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY., , 2. The barbeque exterior to this volunteer kitchen did not contain a hand wash sink close to where food was being handled / cooked., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure a temporary handwash station is set up extremely close to where raw meat / food is being handled / cooked.
At time of inspection:, , 1. A light was not functional in a walk-in freezer., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Make all necessary repairs to the light fixture or have a "buddy system" plan in place in case an employee is locked inside this freezer with no light available. No individual shall enter into this walk-in freezer without another employee present - waiting exterior from inside this appliance., , 2. If using this modular kitchen next year, this light fixture must be repaired and functional prior to next season's event.
At time of inspection:, , 1. Chemical test strips were not available to test the sanitizer buckets / containers or any sanitizing solutions in the compartment sinks., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Obtain chemical test strips and ensure they are used to ensure the correct concentration of sanitizer being used. In the case of using chlorine, ensure a 100-200 PPM chlorine solution is kept in all sanitizer buckets / containers and in any of the compartment sinks (where cookware is being sanitized).
At time of inspection:, , 1. Some doors leading to the inside of this mobile kitchen were left open. This allowed pests to enter., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure the doors (leading to the exterior) are kept closed as much as feasibly possible.
Aucune infraction
4 infractions
In the camp kitchen:, , 1. Sanitizer buckets were missing from the different prep areas. , , 2. No sanitizer was available for testing. , , In the kitchen and snack shack:, , 3. Cleaning cloths were noted on the counter. , , In Performers hospitality: , , 4. The lactic acid sanitizer was test at 0 ppm., , 1-2. Please ensure food safe sanitizer is available at each prep station at all times. , Staff mixed food safe sanitizer, and placed food safe sanitizer buckets in the different prep areas., , 3. Please ensure used cleaning cloths are stored in sanitizer buckets. Staff placed the cleaning cloths in the sanitizer buckets during the inspection., , 4. Please ensure the sanitizer measures at the appropriate concentration as indicated by manufacturer's instructions. Staff replaced the sanitizer with a bleach sanitizer which measured 200 ppm during the inspection.
A small tong set used for service fell into the parmesan. , , Please ensure to use a larger set of tongs to prevent potential contamination of the parmesan. Staff removed the small tongs during the inspection.
Personal items are stored in-between dry goods., , Please designate a shelf for personal use, and ensure to seperate personal items from food storage.
Test strips are unavailable., , Please ensure to have test strips available at all times to verify the concentration of the sanitizer solutions.