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Blue Ginger

125 Main Street Acme AB T0M 0A0 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Chlorine in the dishwasher was measured at 50ppm.The operator changed the bottle that was dispensing chlorine to the dishwasher.Chlorine was then measured at 100ppm. Test strips for chlorine were available.-Clean-in-place equipment were being sanitized using 100ppm chlorine.The operator was advised to sanitize clean-in-place equipment using 200ppm chlorine.
    • 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?
      • Pest control records were not available.Pest control checklist was shared with the operator
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Main Kitchen Dishwasher was measured to have a Chlorine Sanitizer concentration of 10ppm at the time of Inspection.Ensure that the Dishwasher is repaired and able to produce a Chlorine Sanitizer concentration of at least 100 ppm at all times in order to adequately sanitize dishes.This was Corrected during the Inspection by replacing the Sanitizer Jug. The Dishwasher was then remeasured to be at 100 ppm Chlorine at the time of Inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Grease Hood maintenance was out of date at the time of Inspection.Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Grease Hood in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the Microwaves in the Kitchen were dirty at the time of Inspection.Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. 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?
      • The Kitchen Grease Hood maintenance was out of date at the time of Inspection.Ensure that the Grease Hood is maintained more regularly in order to prevent potential fires. The maintenance is already booked.
  8. Monitoring Inspection

    0 infractions