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Athabasca & District Senior's Drop In Centre

4810 48 Street Athabasca AB T9S 1V8 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer concentration in a spray bottle is measured to be at 50 ppm. Ensure that the sanitizer solution in the spray bottle is replaced frequently and maintained at 200 ppm. Bleach sanitizer solution is replaced by the operator during the inspection and is measured to be at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available during the inspection. Ensure that bleach sanitizer test strips are obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some knives in a container in the drawer across from the dishwasher are noted have buildup of debris and grime.Ensure that the knives and container they are stored in is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some dry ingredient containers in the cabinet under the microwave are noted to have buildup of grime and debris.2. Vent hood grills are noted to have buildup of dust and grease.1-2.Ensure that the indicated items and areas are cleaned and sanitized.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer for measuring dishwasher temperature is not available. A dishwasher thermometer with a max temperature setting needs to be obtained to ensure a sanitizing temperature of 71 degrees Celsius is being reached.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A crack is noted on the surface of the food prep counter. Ensure that the crack is sealed to maintain the counter smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave is observed to have buildup of food debris and grime. Ensure that the microwave is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside shelves and bottom area of the glass door cooler in the kitchen are noted to have buildup of food debris and grime.Ensure that the fridge is cleaned thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The soap dispenser above the handwashing sink is noted to have buildup of some type of black grime that appears to look like mold. Ensure that the soap dispenser is cleaned and sanitized using bleach sanitizer. Soap dispensers should always be cleaned and sanitized before being refilled.
  4. Monitoring Inspection

    4 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?
      • A crack is noted on the surface of the food prep counter. Ensure that the crack is sealed to maintain the counter smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The microwave is observed to have buildup of food debris and grime. 2.The dough mixer has not been cleaned properly and has buildup of flour and dough. 1-2.Ensure that the indicated items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under the stove are noted with build up of food debris, floors and the sides of the fridge are noted to have dust as well as other items that have collected there. Ensure these areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The inside shelves and bottom area of the glass door cooler in the kitchen are noted to have buildup of food debris and grime.2.The inside areas of some cabinets and drawers are noted to have buildup of food debris, dust and grime.3.The outside areas of drawers and cabinets throughout the kitchen are noted with buildup of food spatter and grime. 4.Some utensil bins are not clean and have buildup of debris.5.Cooler in the back storage area is noted to have buildup of food debris. 6.The white cooler in the kitchen has buildup of grime on the inside and outside areas as well as the freezer compartment. 7.The vent hood grills have buildup of grease and dust.8.The cabinet under the large 3 compartment sink is cluttered and has stains and debris buildup.9.A number of oven mitts and cloth potholders are noted to be dirty. 1-9.All the indicated items and areas must be cleaned and sanitized and maintained clean.