Allee Scoop
5004 54 Avenue Bonnyville AB T9N2G8 · Food - General
2 inspections
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer concentration was measured at greater than 200 ppm. The operator diluted the solution to 100 ppm during the inspection, and education on proper sanitizer preparation was provided.Ensure that chlorine sanitizer solutions are consistently prepared to a concentration of 100 ppm, as required for effective and safe sanitizing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The spigot of the water jug at the temporary handwashing station did not allow for hands-free flow of water during handwashing.Ensure that all temporary handwashing stations are equipped with a tap or spigot that enables hands-free operation to facilitate proper handwashing procedures and prevent cross-contamination.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid Food Handling Permit was not posted onsite at the time of inspection.Ensure that the Food Handling Permit is posted at all times within the shack in a location that is clearly visible to customers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No potable running water at the handwashing sink, and for ice cream scoop storage.Education provided that running potable water supply is required for proper handwashing. Operator only had the potable water in the jug that they were using to wash hands. Operator was asked to store the ice cream scoops inside potable water and change it frequently.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?