Boyle Liquor Store 1999
5304 1 Avenue Boyle AB T0A 0M0 · Food - Ice/Water
4 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hydrogen Peroxide used for sanitizing is stated to be used on injuries and cuts and does not have information on whether it is safe to use for foods, there is not information on the effective concentration. Ensure that the any chemical sanitizer other than bleach or QUATs that is used has a DIN number, is safe for food contact surfaces and has a method to test concentration of the solution such as test strips. Operator has been working to obtain a proper sanitizer for the ice machines.
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hydrogen Peroxide used for sanitizing is stated to be used on injuries and cuts and does not have information on whether it is safe to use for foods, there is not information on the effective concentration. Ensure that the any chemical sanitizer other than bleach or QUATs that is used has a DIN number, is safe for food contact surfaces and has a method to test concentration of the solution such as test strips.
- 06. 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
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hydrogen Peroxide used for sanitizing does not have a DIN number and test strips are not available for measuring the concentration. Ensure that the any chemical sanitizer other than bleach or QUATs that is used has a DIN number, is safe for food contact surfaces and has a method to test concentration of the solution such as test strips.
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?