Bonnyville & District FCSS - The Ohana Centre - Kitchen
4714 48 Street Bonnyville AB T9N 2J7 · Food - General
12 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items inside the cooler at the back portion and on the food prep counter in the front area, were stored in containers covered with cloth/fabric towels.Discussed with onsite staff to use the food grade wrap (single use) or food grade lids to cover the food items. The onsite staff removed the cloths and covered the food items with a food grade wrap.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- -High temp. dishwasher was not working properly at the time of inspection.Action taken:-Staff was instructed to manually wash-rinse and sanitize the utensils. -Manager was instructed to immediately get the repair for dishwasher. -Temporary option provided- since the facility only had 2 compartment dishwashing sinks- the staff was instructed to use the large plastic bin to follow the 3rd (sanitize) step.-Directions to prepare 100 ppm chlorine sanitizer were discussed with the staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- -High temp. dishwasher was not working properly at the time of inspection.Action taken:-Staff was instructed to manually wash-rinse and sanitize the utensils. -Manager was instructed to immediately get the repair for dishwasher. -Temporary option provided- since the facility only had 2 compartment dishwashing sinks- the staff was instructed to use the large plastic bin to follow the 3rd (sanitize) step.-Directions to prepare 100 ppm chlorine sanitizer were discussed with the staff.
- 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
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine testing strips were available in the kitchen. The manager ordered them during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- 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 lighting in the fridge area was not equipped with a shatter proof cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?