3 Under Par
4909 44 Street Taber AB T1G 1G1 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no test strips to measure sanitizer concentrations on hand. Please ensure that the facility has test strips and that staff are trained to measure sanitizer concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no test strips to measure sanitizer concentrations on hand. Please ensure that the facility has test strips and that staff are trained to measure sanitizer concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer bucket was mixed with soap and measured 0ppm.The chlorine sanitizer spray bottle was too strong to be measured. Both were remade by staff and measured 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The two left most Pepsi coolers temperatures ranged from 7°C-9°C. The cooler's temperatures were manually adjusted and both measured 4°C before the inspection was concluded.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no test strips to measure sanitizer concentrations on hand. Please ensure that the facility has test strips and that staff are trained to measure sanitizer concentrations.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions