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Blackrod Camp - Food

Old Upper Wells WLS Road Lac La Biche County AB T0A 2C0 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine solution in the kitchen measured >1000 ppm (bleached out the test strip).Solution was diluted to 200 ppm during inspection.Ensure chlorine solutions in the kitchen are maintained at 100-200 ppm, which is food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use cups were found in bulk soup base bins for use as a scoop.Do not use single use items as scoops.Scoops must be durable, washable, and have a handle. If stored in food, handle must not contact food product. Best practice is to store scoops outside the bin.Single use cups were discarded during inspection.
    • 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?
      • The overhead receiving door is damaged and does not close completely.A new door has been ordered.There are mouse traps present on either side of the door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One side door entrance to the kitchen had extensive damage with the wooden inside of the door rotting and pieces of wood falling out. Door was slightly ajar.Repair or replace the door.Inspector was advised that a new door has been ordered.Note: a picture was received after the inspection showing that the door has been completely closed until it is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring in the bag up area is damaged.Repair or replace the floor so it is smooth, impervious to moisture, and easy to clean.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was observed on a food contact surface.Used cleaning cloths must be stored in a sanitizing solution of appropriate strength (eg 100-200 ppm chlorine) when not in active use.Cloth was placed in sanitizer during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Salt/pepper mixes in containers were not covered.Ensure all food items are covered when in storage to help prevent contamination.Containers were covered during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli pickles specifying "keep refrigerated" were found at room temperature.Butter packets in the self-serve area were found at room temperature.Opened jam specifying "refrigerate after opening" was found at room temperature.Ensure label directions for food storage are followed.Items were placed into the cooler during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Jam lid was covered in jam.Keep containers clean and sanitary to help prevent contamination or attracting pests.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A salt/pepper mixture in a plastic container was not covered.Ensure all food is covered while in storage to help prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Margarine in a large tub specifying "keep refrigerated" was found at room temperature.Ensure label directions for storage are followed.It is recommended to remove a small portion of margarine from the large container for immediate use.Margarine was placed into the cooler during inspection.Lime juice, mustard, and jam specifying "refrigerate after opening" were found opened at room temperature.Ensure label directions for storage are followed.Items were placed into the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand sink did not have paper towel present in the dispenser.Ensure paper towel is always available in the dispensers at the handwashing sinks. If the paper towel runs out, replace immediately.Paper towel was placed into the dispenser during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer guard had a buildup of food debris and requires cleaning.Ensure the mixer guard and surrounding area are cleaned thoroughly and sanitized after each use.
  5. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a buildup of ice on the roof of both walk in freezers. All food product observed was covered.Defrost freezers as needed. Continue to ensure all food product is covered and protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring near the paper/packaging storage area had a damaged section.Ensure the floor is repaired and maintained so it is smooth, impervious to moisture and easy to clean.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single use cup was found in a bulk bag of muffin mix as a scoop.Do not use single use items as scoops. Scoops must be durable, washable, and have a handle. If scoops are stored in product (not recommended) then the handle must not contact food product.Single use cup was discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Maple syrup specifying "refrigerate after opening" was found opened at room temperature.Ensure label directions for food storage are followed.Maple syrup was moved to the fridge during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing 0 ppm chlorine. The motor was running but chlorine was not moving through the line.Maintenance was called and a picture was sent indicating the dishwasher is now dispensing 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The dishwasher sanitizer concentration is not being verified with a test strip on a daily basis.Ensure the dishwasher sanitizer concentration is verified at least once per day with a test strip. Record results. Record template sent via email.2. Facility uses chlorine for the dishwasher and quat for a surface sanitizer. Both chlorine and quat test strips found in a container on top of the dishwasher were expired. Current chlorine test strips were later located.Obtain current test strips. Use test strips to verify sanitizer concentration at least once per day.Target concentrations:Chlorine: 100-200 ppmQuat - 200-400 ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. There was a buildup of ice on the roof of both walk in freezers. All food product observed was covered.Defrost freezers as needed. Continue to ensure all food product is covered and protected from contamination.2. There was no garbage can near the handwashing sink in the bakery section. There was a large garbage can on wheels located about halfway down the trailer.Ensure there is a garbage can in immediate proximity to the hand sink to facilitate easy disposal of paper towel. Garbage bins must have a bag liner. It is recommended that these garbage cans do not have a lid so that hands are not re-contaminated during paper towel disposal.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring near the paper/packaging storage area had a damaged section.Ensure the floor is repaired and maintained so it is smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The mixer guard for the mixer in the bakery had food debris/dust present.Ensure the mixer, including the guard and hard to reach places, are thoroughly cleaned and sanitized after each use.2. The Saf-T knife station in the bakery area had dried bread crumbs/food debris present at the bottom.Ensure the knife station is cleaned and sanitized.Ensure cooks are washing and sanitizing knives prior to storing in the knife station.3. The top of the dishwasher had a buildup of dust/debris.Ensure the top of the dishwasher is cleaned and maintained in clean and sanitary condition to help prevent re-contaminating clean dishes and utensils.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bread was available without tongs for handling.Ensure tongs are available for bread service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Opened bulk containers of peanut butter and jam specifying "refrigerate after opening" were found at room temperature.2. Open table condiments, including ketchup, mustard, and relish specifying "refrigerate after opening" were found at room temperature.3. Soft margarine specifying "keep refrigerated" was found at room temperature.Ensure label directions for food storage are followed.4. The sandwich cooler measured 3.8 - 12.4C on various shelves.The covers were pulled down during inspection. Temperatures taken approximately 30 minutes later showed the shelves with high temperatures were lower.Monitor the cooler and ensure high risk product on all shelves is maintained at 4C or less.
    • 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?
      • The seal on the receiving door was missing and/or not adequate to prevent the entry of pests.Repair or replace the seal to ensure a tight fit to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring near the receiving door in the back area and in Freezer 1 had seams separating.Ensure the floor seams are properly sealed so the floor is smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mixer guard for the mixer in the bakery had food debris/dust present.Ensure the mixer, including the guard and hard to reach places, are thoroughly cleaned and sanitized after each use.
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The hot dog roller does not have a cover present.Obtain and install a cover for the hot dog roller.Until the roller has a cover, only use the roller for short time periods (eg lunch only).2. Bulk bread was available without tongs for handling.Ensure tongs are available for bread service.3. Single use cups were found in soup base bins as scoops. Do not use single use cups as scoops.Scoops must have a handle, be durable and washable, and if stored in the food product the handle must not contact the food product.Cups were discarded during inspection.
    • 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?
      • 1. The seal on the receiving door was missing and/or not adequate to prevent the entry of pests.Repair or replace the seal to ensure a tight fit to prevent the entry of pests.2. Windows in the kitchen area did not have screens.Ensure openable windows have screens or are clearly marked "do not open" prior to spring and insect activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Garbage cans were not available in close proximity to the hand sinks.Ensure lined garbage cans are available in close proximity to all hand sinks.It was reported that construction personnel are removing the garbage cans.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Flooring near the receiving door in the back area and in Freezer 1 had seams separating.Ensure the floor seams are properly sealed so the floor is smooth, impervious to moisture and easy to clean.2. The ventilation system has not been serviced yet. This camp has not been operational in several years.Have the ventilation system serviced to ensure it is functioning properly.Note: the fire suppression system has been inspected.3. A cover is missing for a floor vent near the emergency exit door in the kitchen middle cart.Ensure the vent cover is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top of the dishwasher was observed to have a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition to help prevent contamination of clean dishes.
  9. Initial Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The hot dog roller does not have a cover present.Obtain and install a cover for the hot dog roller.Until the roller has a cover, only use the roller for short time periods (eg lunch only).2. Bulk bread was available without tongs for handling.Ensure tongs are available for bread service.3. Single use cups were found in soup base bins as scoops. Do not use single use cups as scoops.Scoops must have a handle, be durable and washable, and if stored in the food product the handle must not contact the food product.Cups were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several items, including butter, margarine tubs, and margarine packets specifying "keep refrigerated" were observed at room temperature.Ensure label directions for food storage are followed.If margarine or butter is needed at room temperature, it may be kept at room temperature for a maximum of two hours after which it must be discarded. It is recommended to remove small portions from the bulk supply. Time must be tracked in some way.Packets may be at room temperature for up to 2 hours or kept on ice or in the cooler.Items placed in the cooler during inspection.2. Several items, including relish, soy sauce, lemon juice, pie filling, and jam specifying "refrigerate after opening" were found opened at room temperature. Relish and soy sauce were reportedly out for lunch service.Ensure label directions for food storage are followed.Items were placed into the cooler during inspection. Relish and soy sauce to be placed into the cooler after lunch service.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing 0 ppm chlorine even after priming. It appeared as though an air bubble was present in the line.Ensure the dishwasher is capable of dispensing 100 ppm chlorine.Verify chlorine with a test strip at least once a day.Record the chlorine concentration on a recording sheet.Until the dishwasher is capable of dispensing 100 ppm chlorine, it may be used to wash dishes. After washing dishes must be submerged in a 100 ppm chlorine solution for at least 2 minutes and then allowed to air dry to ensure effective sanitation.
    • 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?
      • 1. The seal on the receiving door was missing and/or not adequate to prevent the entry of pests.Repair or replace the seal to ensure a tight fit to prevent the entry of pests.2. Windows in the kitchen area did not have screens.Ensure openable windows have screens or are clearly marked "do not open" prior to spring and insect activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Garbage cans were not available in close proximity to the hand sinks.Ensure lined garbage cans are available in close proximity to all hand sinks.It was reported that construction personnel are removing the garbage cans.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Flooring near the receiving door in the back area and in Freezer 1 had seams separating.Ensure the floor seams are properly sealed so the floor is smooth, impervious to moisture and easy to clean.2. The ventilation system has not been serviced yet. This camp has not been operational in several years.Have the ventilation system serviced to ensure it is functioning properly.Note: the fire suppression system has been inspected.3. A cover is missing for a floor vent near the emergency exit door in the kitchen middle cart.Ensure the vent cover is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top of the dishwasher was observed to have a buildup of debris and requires cleaning.Ensure the top of the dishwasher is maintained in clean and sanitary condition to help prevent contamination of clean dishes.