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Bear Creek Folk Festival - Volunteer Camp Kitchen

PO Box 21510 Grande Prairie AB T8V 6W7 · Food - Special Event

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration units were tested and were at or below 4c/40F - SATISFACTORY.2. All hot-holding units (both inside the kitchen and outside) were not functional and could not be tested.The owner / operator of this facility is requested to conduct the following, namely:1. Submit photographs to the acting Executive Officer indicating that all hot-holding units are at or above 60c/140F.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The high temperature dishwasher (after five attempts) measured a maximum temperature of 66.0 Degrees Centigrade. The dish level temperature required is 71 Degrees Centigrade or greater.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the high temperature dishwasher to ensure a sanitize temperature of 71c or greater is capable at the dish level. 2. If item #1 cannot be achieved, the next option is to run all dishware / utensils through the dishwasher and then immerse them in the compartment sink for 2 minutes in a 100-200 PPM chlorine bleach and water sanitizing solution. After 2 minutes, remove dishware / utensils and airdry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available to test the sanitizer buckets / containers or any sanitizing solutions in the compartment sinks.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips and ensure they are used to ensure the correct concentration of sanitizer being used. In the case of using chlorine, ensure a 100-200 PPM chlorine solution is kept in all sanitizer buckets / containers and in any of the compartment sinks (where cookware is being sanitized).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. All hand wash sinks inside this kitchen contained hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY.2. The barbeque exterior to this volunteer kitchen did not contain a hand wash sink close to where food was being handled / cooked.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a temporary handwash station is set up extremely close to where raw meat / food is being handled / cooked.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • At time of inspection:1. A light was not functional in a walk-in freezer.The owner / operator of this facility is requested to conduct the following, namely:1. Make all necessary repairs to the light fixture or have a "buddy system" plan in place in case an employee is locked inside this freezer with no light available. No individual shall enter into this walk-in freezer without another employee present - waiting exterior from inside this appliance.2. If using this modular kitchen next year, this light fixture must be repaired and functional prior to next season's event.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • At time of inspection:1. Some doors leading to the inside of this mobile kitchen were left open. This allowed pests to enter.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the doors (leading to the exterior) are kept closed as much as feasibly possible.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In the camp kitchen:1. Sanitizer buckets were missing from the different prep areas. 2. No sanitizer was available for testing. In the kitchen and snack shack:3. Cleaning cloths were noted on the counter. In Performers hospitality: 4. The lactic acid sanitizer was test at 0 ppm.1-2. Please ensure food safe sanitizer is available at each prep station at all times. Staff mixed food safe sanitizer, and placed food safe sanitizer buckets in the different prep areas.3. Please ensure used cleaning cloths are stored in sanitizer buckets. Staff placed the cleaning cloths in the sanitizer buckets during the inspection.4. Please ensure the sanitizer measures at the appropriate concentration as indicated by manufacturer's instructions. Staff replaced the sanitizer with a bleach sanitizer which measured 200 ppm during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A small tong set used for service fell into the parmesan. Please ensure to use a larger set of tongs to prevent potential contamination of the parmesan. Staff removed the small tongs during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items are stored in-between dry goods.Please designate a shelf for personal use, and ensure to seperate personal items from food storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are unavailable.Please ensure to have test strips available at all times to verify the concentration of the sanitizer solutions.