Skip to content
Loading map…

ACFA Red Deer - Events

4617 62 Street Red Deer AB T4N 2R4 · Food - Special Event

5 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readied sanitizer solution available.Have made sanitizer solution of 100ppm chlorine available for food contact surfaces are food utensils that are too large to submerge in dishwashing area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dishwashing set up on site. Require modified 3 compartment sink.Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry.Brought operator to Cronquist House outdoor dishwashing setup to demonstrate.To use Cronquist House for rest of event.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips.Have chlorine test strips available to verify sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand washing set up.
  2. 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)?
      • No chlorine test strips.Have chlorine test strips available to verify sanitizer concentration.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readied sanitizer solution available.Have made sanitizer solution of 100ppm chlorine available for food contact surfaces are food utensils that are too large to submerge in dishwashing area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dishwashing set up on site. Require modified 3 compartment sink.Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry.Brought operator to Cronquist House outdoor dishwashing setup to demonstrate.To use Cronquist House for rest of event.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips.Have chlorine test strips available to verify sanitizer concentration.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions