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Airdrie Care Community - Food

15 Market Boulevard SE Airdrie AB T4A 3N2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps in between stainless steel backsplash panels behind the stove, cooktop, and deep fryer are not sealed or covered, making them more difficult to be cleaned. Seal gaps in cooking area to render adjacent surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vent directly overtop the stoves and deep fryer has a build-up of debris.Minor mould growth was noted on some of the wire rack shelving in the walk-in cooler.Clean indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION.There were no food safe sanitizers in the kitchenettes in the 4 floors of the facility. Kitchenettes were equipped with Ecolab Peroxide Multi Surface Disinfectant**The peroxide solution is a disinfectant not a sanitizer and may be used for disinfecting dining tables but not to be used in food prep surfaces.**Please ensure that all food prep areas are equipped with food safe sanitizing solution at all times.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no food safe sanitizers in the kitchenettes in the 4 floors of the facility. Operator equipped kitchenettes with 200ppm QUAT sanitizing solution contained in spray bottles during the inspection.**Please ensure that all food prep areas are equipped with food safe sanitizing solution at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 pieces of boiled eggs were stored at room temperature in the kitchenette of the main floor. Staff stated eggs were cooked more that 2 hours prior to the inspection. Food items were discarded during the inspection.**Ensure that all high-risk foods are stored at 4 degrees C and below or 60 degrees C and above at all times.**High-risk foods stored at room temperature for up to 2 hours must be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet to the hand wash sink by the main entrance door to the main kitchen was in disrepair. The hot water supply was turned off. Another hand wash sink opposite the walk-in cooler was in good working order and being used by the staff for handwashing.**Please repair hand wash sink.**Ensure hot and cold-water supply remain turned on at all times.