Bonanza General Store - Food
SW 9-80-12 W6 Bonanza AB T0H 0K0 · Food - General
2 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizing solution initially tested too strong using a test strip. Staff prepared a new solution onsite.Ensure proper sanitization and safety:- Always prepare the solution at the correct concentration: 1 liter of water to ½ teaspoon of bleach.- Test the solution with a test strip each time a new batch is made.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - A wiping cloth was found left on the counter and in other areas of the workspace.- Staff promptly relocated the clothEnsure all food contact surfaces are sanitized after use.Ensure to store wiping cloths inside the solution when not in use. Approved Sanitizing Methods1. Spray Bottle Method (Wipe Twice Technique):- Step 1: Wipe surface with soapy water to remove debris.- Step 2: Spray with sanitizing solution and wipe to sanitize.- Step 3: Spray again and allow to air dry—do not wipe.2. Wiping Cloth Bucket Method:- Keep a bucket filled with sanitizing solution at all times.- Store wiping cloths inside the solution when not in use.- After each use, return cloth to the sanitizing solution.- Prepare a fresh sanitizing solution every 4 hours or sooner if visibly dirty.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The operator was unable to present the temperature log during inspection. Staff stated they were unaware of its location.Ensure that cleaning log are properly completed and stored on-site.- All staff must be informed of the location of these logs and trained on how to access and update them as needed.Maintaining accessible and up-to-date cleaning logs is essential for demonstrating compliance.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The display cooler was found operating at a temperature between 10–15°C.- Internal temperatures of food items, including spring rolls and sandwiches, were recorded between 7–10°C.- These food items were discarded due to non-compliance with safe temperature standards.- The lower section of the cooler was found to be functioning at 4°C or below.- It appears the fan may not be working properly, which could be contributing to uneven cooling within the unit. Ensure- All food must be stored in the lower part of the cooler until repairs are completed.- Items may remain in the display for visual purposes only, but must not be sold.- Immediate repair of the cooler is required to restore proper functionality and ensure food safety compliance.
- 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 operator was unable to present the pest control log during inspection. Staff stated they were unaware of its location.Monthly pest control monitoring records are not kept.Ensure monthly pest control monitoring records are kept.- All staff must be informed of the location of these logs and trained on how to access and update them as needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The display cooler was found operating at a temperature between 10–15°C.- The lower section of the cooler was functioning at 4°C or below.- It appears the fan may not be working properly, which could be contributing to uneven cooling within the unit.Ensure- All food must be stored in the lower part of the cooler until repairs are completed.- Items may remain in the display for visual purposes only, but must not be sold.- Immediate repair of the cooler is required to restore proper functionality and ensure food safety compliance.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning log was observed at the time of inspection.Ensure that daily, weekly, and monthly cleaning logs are properly completed and stored on-site.- All staff must be informed of the location of these logs and trained on how to access and update them as needed.Maintaining accessible and up-to-date cleaning logs is essential for demonstrating compliance.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions