Bar Harbour Camp - Kitchen
SE 34-40-20 W4 Stettler County AB · Food - General
3 inspections
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing to be put in place until dishwasher is working properly and chlorine level is 100PPM
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- You must purchase a blue light bug stunner for flying insect control. - This has been put in place. But it requires cleaning. It is really dirty and the area where its sitting is really dirty and needs to be cleaned. Very poor sanitation.
- 20. Do food handlers at the facility have adequate food safety training?
- A cleaning and sanitation process for kitchen staff needs to be developed for staff to follow daily. Specially with the screen door open all the time. Dust comes in all the time. Please write one up so that i can review the cleaning schedule they are supposed to follow.August 9 please email me a copy of the sanitation plan for staff. There are lots of examples of sanitation plans on the internet that can be modified.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Test strips are required that are up to date and not expired. New ones should be purchased once per year. Corrected. The test strips are new but they are not being used. There was no chlorine in the sanitation cycle of the mechanical dishwasher. This must be taken care of immediately.Manual dishwashing procedures must be unused until dishwasher is repaired.The HVAC system needs to be cleaned and new stamp of date cleaned put on it. It is past its certification date. This needs to be done within 30 daysAug 9,2024 please provide me an update on when you can get the hvac system recertified. its over due for cleaning and certification. Book a date for getting it cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility needs cleaning, the mechanical dishwasher is dirty, and counter and bug zapper is terrible condition. Lots of dust coming in from the screen door area. If you leave the door open and just the screen door closed you're going to have to clean the shelves and equipment daily due to the dust coming in. The door of the walk-in fridge should be painted
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing to be put in place until dishwasher is working properly and chlorine level is 100PPM
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- You must purchase a blue light bug stunner for flying insect control. - This has been put in place. But it requires cleaning. It is really dirty and the area where its sitting is really dirty and needs to be cleaned. Very poor sanitation.
- 20. Do food handlers at the facility have adequate food safety training?
- A cleaning and sanitation process for kitchen staff needs to be developed for staff to follow daily. Specially with the screen door open all the time. Dust comes in all the time. Please write one up so that i can review the cleaning schedule they are supposed to follow.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Test strips are required that are up to date and not expired. New ones should be purchased once per year. Corrected. The test strips are new but they are not being used. There was no chlorine in the sanitation cycle of the mechanical dishwasher. This must be taken care of immediately.Manual dishwashing procedures must be unused until dishwasher is repaired.THe HVAC system needs to be cleaned and new stamp of date cleaned put on it. It is past its certification date. THis needs to be done within 30 days
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility needs cleaning, the mechanical dishwasher is dirty, and counter and bug zapper is terrible condition. Lots of dust coming in from the screen door area. If you leave the door open and just the screen door closed you're going to have to clean the shelves and equipment daily due to the dust coming in. The door of the walk-in fridge should be painted
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge is currently war and running from 7 to 8 C and there is a repairman on site trying to get the temperature to the proper temperature of 4C. I am identifying this as corrected During inspection. The temp must reach 4C and be maintained at that temperature even on the hot days.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- You must purchase a blue light bug stunner for flying insect control.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Test strips are required that are up to date and not expired. New ones should be purchased once per year.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?