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Bev Facey Community High School - Cafeteria

99 Colwill Boulevard Sherwood Park AB T8A 4V5 · Food - General

6 inspections

  1. Risk Management 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)?
      • The measured final rinse cycle for the high temperature dishwasher was still not reaching temperature. Multiple cycles were run and highest measured temperature was 59.6C using a probe thermometer. Informed technician had serviced the dishwasher. Please ensure additional corrective actions are taken and machine repaired/replaced. Informed staff that dishwasher can be used to wash and rinse, but to use the three compartment sink to sanitize.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paper-packaging room -Room #172AFloor tiles were missing/damaged-located below the east wall and required repair.A few light- dust covers located in the main kitchen were damaged and required replacement.February 10, 2025: Some light covers in the kitchen area were still damaged and require replacement.Check the paper-packaging room -Room #172A and ensure all floor tiles are in place and in good repair.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the QUAT sanitizer concentration in three pails in the kitchen area was below the required 200ppm. Informed kitchen staff who refilled pails and retested concentration was acceptable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured final rinse cycle for the high temperature dishwasher did not meet the required 71C for adequate disinfection. Multiple runs were attempted and temperature requirements not met. Please ensure corrective actions are taken and a technician assesses the machine. Informed staff that dishwasher can be used to wash and rinse, but to use the three compartment sink to sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The observed QUAT test strips were expired. Please ensure new valid QUAT test strips are available onsite for measuring the concentration of the sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paper-packaging room -Room #172AFloor tiles were missing/damaged-located below the east wall and required repair.A few light- dust covers located in the main kitchen were damaged and required replacement.February 10, 2025: Some light covers in the kitchen area were still damaged and require replacement.Check the paper-packaging room -Room #172A and ensure all floor tiles are in place and in good repair.
  3. 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?
      • Paper-packaging room -Room #172AFloor tiles were missing/damaged-located below the east wall and required repair.A few light- dust covers located in the main kitchen were damaged and required replacement.February 10, 2025: Some light covers in the kitchen area were still damaged and require replacement.Check the paper-packaging room -Room #172A and ensure all floor tiles are in place and in good repair.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paper-packaging room -Room #172AFloor tiles were missing/damaged-located below the east wall and required repair.A few light- dust covers located in the main kitchen were damaged and required replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of sides of Garland burner was soiled and required cleaning.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution to store cleaning cloths and clean food contact surfaces. The operator prepared buckets of fresh 200ppm Quat sanitizer solution during inspection.Please ensure an approved sanitizer solution is always available and cleaning cloths stored in the solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A food storage bin containing breadcrumbs was left open in the walk-in freezer. The bin was covered during inspection. Please ensure all food items in the facility are covered and protected from contamination during storage.
  6. 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)?
      • The high temperature dishwasher is measured at 63.8°C. Ensure that the dishwasher is repaired to reach a minimum temperature of 71°C at the dish level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several wooden spoons are observed to be in disrepair and are no longer smooth and easily cleanable. Ensure that all utensils are maintained in good repair to facilitate cleaning and sanitizing. The operator discarded the broken wooden spoons during the inspection.