Ashmont Community School - Cafeteria
SW 27-59-11 W4 Ashmont AB T0A 0C0 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution used for food prep table was at 200ppm chlorine. Ensure that sanitizer solution is at 100ppm chlorine to prevent contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw eggs were noted at 14C. Operator indicated they were out for less than an hour. Ensure that raw eggs are kept at 7C or below to prevent bacterial contamination.We recommend bringing out small quantity at a time or as needed from the refrigerator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Standing refrigeration unit was leaking. Operator indicated that this has been an ongoing issue with the unit. A towel was observed in the refrigeration unit, which the operator indicated was used to deal with the leaks.This is unacceptable as the water leaks and towel may potentially contaminate food items during storage. Ensure that the refrigeration unit is in good repair to prevent food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Vegetables (chopped cabbage) covered with wiping cloth in the cooler. Ensure that food is covered with food grade material to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer at 200ppm chlorine solution. Ensure sanitizer is at 100ppm Chlorine solution
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?