A&W 1304
10604 100 Avenue Morinville AB T8R 1A2 · Food - General
6 inspections
- Monitoring 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 maximum temperature of the high temperature dishwasher was noted to be at 38 degrees C. After resetting the hot water tank ignition, the dishwasher was noted to be at 79 agrees C. Please monitor the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Water pressure was not observed at the front hand washing station. Please repair this sink and ensure it is maintained in operational state at all times.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water was not observed in the facility. PHI and the manager checked the hot water and note that the indicator light was blinking green. PHI googled this signal and noted that the ignition has failed. The manager reset the ignition and following this reset, hot water observed. Please have a licensed plumber inspect this unit to ensure it remains in operational state.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quaternary ammonium solution was noted to be between 50 - 100 ppm. Staff member prepared fresh quat solution with cold water. The operator was advised to use warm water for quat solution. The staff member made fresh quat solution with warm water and the concentration was noted to bet at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Thermometer being used cannot hold Max and Min temperatures and is not adequate for testing dishwasher temperatures. Ensure that a thermometer that can record max and min temperatures is acquired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at the front had been turned off. According to the operator the motion sensor is malfunctioning and will continue to produce water when triggered. All staff are aware that hand sink at back must be utilized between tasks. Operator was working to have the front hand sink repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A container full of soiled dishes was noted to be stored on top of the hand washing sink located in the back area, making this sink inaccessible for food handlers to wash hands. The container was moved during the inspection. The operator was further advised to ensure that the hand washing sink must remain accessible for food handlers to wash hands at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the hot holding units was noted to be at 38 degrees C. Please repair this unit and ensure it is maintained at or above 60 degrees C at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required throughout the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?