St. Albert Dodge - Events

No sanitizer solution available onsite during inspection while frozen raw hamburgers were being prepared. , - Ensure an approved sanitizer solution is available during food preparation to clean equipment, utensils, and surfaces. Operator obtained cleaning cloths, bucket, and non-scented household bleach. Operator mixed bleach and water to create a sanitizer solution measuring 100ppm chlorine.

Noted operator changing tasks during food preparation without changing gloves and washing hands. , - If gloves are used during food handling, ensure to follow appropriate glove use policy with hand washing performed prior to glove application and after removing gloves. Gloves are to be changed between tasks such as moving to a new work station, after handling raw meats, and before handling ready-to-eat foods., , Operators observed not washing hands after changing work stations at the barbecue. , - Hand washing is required before food handling, after food handling, and any time an operator changes tasks.

No hand washing sink noted within the food preparation area. , - Operator placed hand sanitizer in the food preparation tent immediately as a hand washing sink setup was not immediately available.

Chlorine test strips were not available at the time of inspection. , - Obtain chlorine test strips to verify appropriate concentration of bleach sanitizer solution at 100ppm.

Reported meat probe is being used to check internal temperature of hamburgers with no sanitizing step completed after use. , - Clean and sanitize probe thermometer between uses.