2 - 4425 50 Street
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.
HJ Cody School Canteen
Ce restaurant a été inspecté 7 fois depuis le 15 septembre 2023, avec 2 conformes, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
A scented bleach product was being used to prepare sanitizer solutions for sanitizing food contact surfaces and equipment., , Only approved sanitizers intended for food contact surface sanitizing should be used in food establishments. Scented bleach products may contain additives that are not intended for use on food contact surfaces and may result in chemical contamination., , Ensure only unscented bleach or other approved sanitizers are used for sanitizing food contact surfaces and equipment, and that sanitizer solutions are prepared according to the manufacturer's instructions.
An ice scoop was observed stored on a wet cloth near the ice storage area. Staff advised that the moisture on the cloth was water. , , Ice is a food product and must be protected from contamination during storage and handling. Storing an ice scoop on a wet cloth may expose the scoop to contamination and increase the risk of transferring contaminants to ice during use. , , Ensure ice scoops are stored in a clean, sanitary manner that protects them from contamination between uses. , , CDI: Staff removed the ice scoop from the wet cloth and placed it in a clean plastic container for sanitary storage during the inspection.
Staff advised that the handwashing sink in the coffee preparation area was temporarily not in use as hot water was not available due to flooring work being conducted in the area. Staff indicated that employees were using the handwashing sink in the back kitchen instead. The back kitchen handwashing sink was supplied with hot and cold running water and soap; however, paper towels were observed stored on a nearby shelf rather than being provided at the handwashing station in a sanitary manner., , Handwashing supplies must be maintained in a sanitary condition and readily available for use. Paper towels stored on adjacent surfaces may become contaminated and may not adequately support proper hand hygiene practices. , , Ensure paper towels are stored and provided in a manner that protects them from contamination and allows convenient access for hand drying at all times.
Chlorine test strips were available on site; however, the test strips were observed to be expired at the time of inspection. , , Accurate test equipment is necessary to verify that sanitizing solutions are maintained at effective concentrations. Expired test strips may not provide reliable sanitizer concentration readings and may affect the operator's ability to confirm that food contact surfaces and equipment are being adequately sanitized. , , Ensure expired chlorine test strips are discarded and replaced with unexpired test strips. Valid test strips should be maintained on site and used routinely to verify sanitizer concentrations.
Aucune infraction
1 infraction
The handwash sink in the preparation area was observed discharging wastewater into a bucket, which is a non‑compliant plumbing setup. Under Alberta’s Food Regulation (AR 31/2006), all plumbing fixtures in a food establishment must be connected to a lawful and properly functioning sewage disposal system. The sink must be permanently plumbed to an approved drain., , **Discussed designating an existing, plumbed kitchen sink for use as a handwash sink with the manager.
2 infractions
Please post permit, unable to locate permit at the time of the inspection.
Violation Corrected, , , Previous Violation, , Please clean cold air intake vents in kitchen and dining area, minor accumulation of dust and grease debris observed.
2 infractions
Please label all sanitizer bottles to prevent potential cross contamination.
Please clean cold air intake vents in kitchen and dining area, minor accumulation of dust and grease debris observed.
3 infractions
Operator was using D-10 Quat based sanitizer, sanitizer was inactive. Please ensure daily testing is being done on sanitizer solution to see if sanitizer is at the proper concentration. , , CDI- Operator throughout old d-10 and using a bleach sanitizer at 100ppm.
Operator mentioned, hand sink is not operational for a few weeks now, a plumber is scheduled to come in. , , Please ensure hand sink is reparied in a timely manor.
Please clean cold air intake vents in kitchen and dining area, large accumulation of dust and grease debris observed.