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Avid Energy Services Inc. - Main Kitchen

5700 57 Avenue High Prairie AB · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen's commercial exhaust system is overdue for its routine professional cleaning / maintenance.Ensure that the exhaust system receives a service visit and that the date of the next required service visit is posted on the range for easy reference.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of the inspection, multiple knives were being stored between the edge of the stainless-steel table and the refrigerator in the backing area.The knives were observed to be soiled with food debris.Kitchen equipment and utensils must be stored in a manner that protects them from contamination and allows for easy cleaning and sanitizing.Ensure that knives are stored in an appropriate manner moving forward.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility's mechanical dishwasher was not operable at the time of the inspection due to a damaged computer part.The kitchen requires the mechanical dishwasher to reprocess customer reusable food utensils and dinnerware.Ensure that the mechanical dishwasher is repaired and operates as intended.Until the dishwasher can be repaired, the kitchen will use a modified dishwashing process with its 2-compartment sinks system and 1-compartment produce sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Boiling water was being used as a sanitizer at the time of the inspection.However, because the water was being boiled on the stove and transferred to the sink, it was difficult to maintain a temperature of at least 77 degrees Celsius.A chlorine-based 100-200 ppm sanitizer solution was made by the Inspector during the inspection to act as a suitable sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following the camp's relocation, some hand tools and non-food equipment had accumulated part of the kitchen area.These items were cleaned up and moved to an appropriate space following the inspection.Ensure that the food handling area is kept clean and organized at all times.
  5. Monitoring Inspection

    0 infractions