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Botha School

4807 50 Street Botha AB T0C 0N0 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • Food safety record keeping has improved. Temperature logs for refrigeration units are being maintained daily, as well as internal cook temperatures. Please also now ensure to include sanitizer test log sheets to test the commercial dishwasher before loading with dishes (verify 100ppm chlorine). Template provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial chemical dishwasher was not ejecting sanitizer at the time of the inspection (potentially due a clogged line). Please ensure the dishwasher is able to sanitize dishes at 100ppm chlorine/bleach. Utensils are single-use disposable, aside from some reusable bowls used for breakfast. Please ensure all dishes are sanitized by submerging in the 2-compartment sink using a 100ppm chlorine solution (initial washing/rinsing can be done in the dishwasher).AHS document on mixing an approved sanitizer has been provided.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Continues: The foods listed as being prepared in this facility are in breach of the conditions on operating permit. Please provide requested documentation from fire/building. Once reviewed, permit restrictions can be updated to include intermediate food handling.
    • 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 domestic range hood has been installed above the stove since the last inspection. Please provide any documentation/consultation with Fire/Building inspectors with a current menu, indicating that the current ventilation set-up is sufficient for the proposed activities.
  2. Monitoring Inspection

    3 infractions

    • 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?
      • Food safety records are minimal (i.e. only recording cooking temperatures).*** Please ensure that food safety records are being adequately maintained. This means that fridge and freezer temperatures are being recorded daily, heating temperatures are recorded when foods are being heated, dishwasher sanitizer concentration is recorded when run and surface sanitizer concentration is recorded on days of operation. Template is provided. ***
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The foods listed as being prepared in this facility are in breach of the conditions on operating permit. *** Please ensure that the foods prepared meet the definition of minimal food handling which means involving zero (prepackaged foods) to two food preparation step(s) or critical control points, such as held under 4°C and re-heated to 74°C; no cooking but reheating of ready-to-eat foods with minimal hand contact with food; handling only low and medium risk foods (no raw meats). ****** Please ensure that the foods prepared/reheated do not produce grease or grease laden vapours. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no exhaust ventilation at the stove to remove odours, vapours/grease or moisture/steam.*** Please immediately cease food preparation that produces vapours/grease or moisture/steam. ****** Please contact fire and building inspection and determine the necessary ventilation that would be needed to operate a kitchen in this space. ****** Please provide a written plan, including timeframe on future plan based on outcome of discussion with Fire and Building inspection. ***
  3. Monitoring Inspection

    0 infractions