Bo's Sandwich Club
E1 - 5560 45 Street Red Deer AB T4N 1L1 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Flies were observed inside the facility, likely due to the front entrance shutter being open. No pest control devices (traps or fly machine) were observed, and no pest control records were available on site.Although no active pest infestation was observed at the time of inspection, the open shutter increases the risk of pest entry and contamination.It is required that effective pest control measures and records be maintained, and that a pest control plan is implemented with appropriate control measures where openings cannot be avoided to prevent the entry and harborage of pests.
- 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?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was accessible and stocked with soap and paper towels, with hot and cold running water available.However, it was obstructed by backpack and boxes.It is required that handwashing sinks be accessible to facilitate proper hand hygiene and reduce the risk of contamination, and ensure the sink remains unobstructed at all times.
- 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?
- Flies were observed inside the facility, likely due to the front entrance shutter being open. No pest control devices (traps or fly machine) were observed, and no pest control records were available on site.Although no active pest infestation was observed at the time of inspection, the open shutter increases the risk of pest entry and contamination.It is required that effective pest control measures and records be maintained, and that a pest control plan is implemented with appropriate control measures where openings cannot be avoided to prevent the entry and harborage of pests.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wipe cloths out of solution.Store in sanitizer solution.QUATs sanitizer used. Measure at 300ppmTesting strips available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- 1. Initially no sanitizer in mechanical dishwasher.Primed and run through a few cycles.Sanitizer measured at 200ppm chlorine.Monitor frequently to ensure correct concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were several cleaning cloths observed on the counters. Please ensure cleaning cloths are in sanitizer solutions at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items such as water bottles were stored on the counters where food is prepared, stored, and handled. After the conversation with the staff, personal items were stored away from the food areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The soup hot holding temperature was measured at 51.7 degrees C. After the conversation with the staff, Heat was increased, and more water was added to the hot holding unit. The soup temperature was measured at 61.3 degrees C within few minutes. Please check hot holding units periodically to ensure foods are maintained at a temperature higher than 60 degrees C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher was not dispensing chlorine at 100ppm concentration. After the conversation with the staff, the machine was primed, and the sanitizer started dispensing 100ppm chlorine.Please check the sanitizer periodically with the test strips to ensure adequate sanitation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some utensils stored on the rack had an accumulation of debris.After the conversation with the staff, the utensils were placed in the sink for a thorough cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions