Undisclosed Location
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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.
Bear Creek Folk Festival - Volunteer Camp Kitchen
Ce restaurant a été inspecté 8 fois depuis le 20 septembre 2023, avec 5 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
At time of inspection:, , 1. Temperature monitoring records did not appear to be conducted within this facility. Be advised that all refrigeration temperatures must be recorded a minimum of once (1) per day when in operation., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all refrigeration / freezing temperatures are recorded a minimum of once (1) per day. Refrigeration / freezing temperatures are only required to be taken on those appliances that contains high risk / perishable foods / beverages within.
1 infraction
At time of inspection:, , 1. Raw meat was noted to be sitting in a metal pan and thus was thawing / exposed to the temperature danger zone (i.e. 4c-60c/40F-140F)., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. DO NOT improperly thaw raw meat in the temperature danger zone. ALL RAW MEAT (ONCE REMOVED FROM A FREEZER) MUST BE THAWED IN ONE OF THE FOLLOWING WAYS:, , 1. PLACING THE MEAT IN A REFRIGERATION DEVICE OR, 2. PLACING THE MEAT UNDER A CONTINUOUS FLOW OF COLD RUNNING WATER OR , 3. DEFROSTED THE MEAT IN A MICROWAVE.
1 infraction
At time of inspection:, , 1. A valid food handling permit was not available / posted within this facility. The current permit had expired in September of 2024., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Locate a valid food handling permit for this facility and ensure it is posted in a location easily visible to all patrons., *****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
Aucune infraction
2 infractions
Chemical testing strips were not available to test the concentration of the quaternary ammonium sanitizing solution and chemical spray bottle., , Please ensure chemical testing strips are available to verify the concentration of the quaternary sanitizing solution and chemical spray bottle.
Light fixtures in the dry storage area were not equipped with shatterproof coverings., , Ensure that all light fixtures in the dry storage area are shielded with shatterproof coverings.
Aucune infraction
3 infractions
At time of inspection:, , 1. Some chemical spray bottles did not contain a label or contained a label but was not indicative to what was contained inside the container., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Ensure all chemicals / chemical spray bottles contain a label to identify the correct active ingredient present within each bottle.
At time of inspection:, , 1. Chemical test strips (to measure the sanitizing solution being used) were not available. The operator indicated that they just ran out and are in the process of obtaining more., , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Once more chemical test strips are obtained, please submit a photograph to the acting inspector indicating as such.
At time of inspection:, , 1. Several light fixtures within the kitchen facility did not contain a protective cover / lens. , , The owner / operator of this facility is requested to conduct the following, namely:, , 1. Install protective tube covers over all light fixtures located where food / dishware / equipment is either handled or stored.