ALPAC Cafeteria
684009 Range Road 195 Boyle AB T0A 0M0 · Food - General
5 inspections
- 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?
- Drawers in the kitchen are covered and taped with a plastic that is wrinkled and is not smooth and easily cleanable. Ensure that that drawers and cabinets are not covered with materials that are not smooth and easily cleanable. Tape must not be used on the surface of any drawers or cabinets.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The handles and outside areas as well as the inside areas of the ovens have buildup of grease and food debris. 2.Floors beside the ice machine and in the corner window area under the cabinets is noted to have buildup of dirt and grime. 3.The high touch areas and the surfaces of the cabinet doors are noted to have buildup of grime and grease.4.The outside door areas of the freezer beside the ice machine and the chest freezer in the storage area have buildup of dirt and grime. 5.Floors in the storage area by the entrance are noted to have grime and dirt buildup. 1-5. Ensure all the indicated areas are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A cleaning cloth is draped over the bleach sanitizer container. Cloths must be stored inside of the bleach sanitizer container. The cloth was placed inside the container by the health inspector, during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths are sitting on counters around the food prep areas.Cleaning cloths must be stored inside the bleach sanitizer container and replaced when they become dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1.A pan and a pot of hollandaise sauce is stored on the counter and are measured to be at 30 degrees Celsius. Staff advised that the sauce was stored there for over 3 hours.2.Raw shelled eggs are stored in a container on the counter and are measured to be at 20 degrees Celsius. Staff advised that the eggs are stored on the counter at room temperature for over 2 hours. 1.Cooked foods must be cooled and stored either in the cooler at or below 4 degrees Celsius or held warm at or above 60 degrees Celsius. Staff are instructed to discard the hollandaise sauce during the inspection. 2.Raw shelled eggs must be stored in a cooler at or below 7 degrees Celsius. Staff are instructed to discard the eggs during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1.Drawers in the kitchen are covered and taped with burger wrappers and have buildup of grease and debris. 2.cabinets are noted to be covered with cardboard boxes under pots and equipment.1-2. Ensure that that drawers and cabinets are not covered with materials that are not smooth and easily cleanable. Trays can be used in drawers to hold utensils.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths are sitting on counters around the food prep areas.Cleaning cloths must be stored inside the bleach sanitizer container and replaced when they become dirty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tongs are noted to be hanging from the oven handle under the gridle where they are in contact with the oven door and could potentially become contaminated.Ensure that tongs are stored in a proper container on the counter to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1.A couple of containers of leftover mushroom soup are placed in the microwave. Staff advised that the soup is left in the microwave to be re-heated if anyone ordered them. 2.The temperatures on a couple of freezers are noted to be ~-5 to -8 degrees Celsius. Staff are recording temperatures at these levels on log sheets and do not appear to know what the temperature of freezers and fridges are supposed to be at.3.A container of raw burgers is observed to be stored on the counter at room temperature. Staff advised that they had placed the container there ~30 min ago and burgers are stored there until they are cooked and served.1.Ensure that any leftover portions of food such as soup are kept in a hot holding unit at 60 degrees Celsius or placed in the fridge at 4 degrees Celsius. Any foods cooled must be reheated again to 74 degrees Celsius.2.The freezer temperatures must be adjusted to be -15 to -18 degrees Celsius. 3.Burgers must be placed in the cooler until they can be cooked and served and not stored on the counter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1.Drawers in the kitchen are covered and taped with burger wrappers and have buildup of grease and debris. 2.cabinets are noted to be covered with cardboard boxes under pots and equipment.1-2. Ensure that that drawers and cabinets are not covered with materials that are not smooth and easily cleanable. Trays can be used in drawers to hold utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside and outside areas of the freezer next to the ice machine have buildup of debris and grime.Ensure that the freezer is cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Customer single use containers are stored in a cardboard box that is not easily cleanable.Ensure that all food contact containers and utensils are stored in original containers on a surface or in a container that is non-absorbent, smooth and easily cleanable. Staff removed containers out of the cardboard box during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution is not available during the inspection. Ensure that bleach or QUAT sanitizer at 200 ppm is made available at all times. Operator prepared a bleach solution at 200 ppm during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A dishwasher thermometer is not available to measure temperatures. A thermometer with a max/min setting must be obtained for measuring dishwasher sanitizing temperature to ensure a temperature of 71 degrees Celsius at the dish level is obtained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?