Bethany Meadows - Food
4209 55 Street Camrose AB T4V 4Y6 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, a carton of coffee creamer was left on the counter at room temperature at the Aspen kitchenette.The temperature of the remaining coffee creamer was recorded to be 20 degrees Celsius using the inspector's probe thermometer.The remaining creamer was discarded at the time of the inspection and discussion of ensuring cold food/drinks are outside of refrigeration as little as possible during food service was discussed.Ensure that cold foods/drinks are not allowed to be subjected to temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The temperature for the Oak/Maple high temperature mechanical dishwasher was displayed to be 86.8°C at the machines gauge. However, the inspector's maximum recorded thermometer temperature was 68.5°C at the plate level after running the machine multiple times. The machine will require descaling and or service to ensure that it reaches a suitable temperature at during the rinse / sanitize cycle at the plate level. Until the dishwasher can be serviced, the Oak and Maple lodge will move to using single use disposable dinnerware and cups. A technician was called during the inspection and would be arriving the following morning to service the machine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperatures dishwasher were verified during inspection. **Oak Dishwasher @ 66.6C - staff were going to use the neighboring unit dishwasher until it could be sorted. Birch dishwasher @ 77.7CCedar dishwasher @ 77.C
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed that upper cabinet fronts in the Maple unit had splatter on it. -Have the cabinet front cleaned
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions