Boys & Girls Club of Wetaskiwin - Food
5109 51 Street Wetaskiwin AB T9A 2A5 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Youth program - student prepares high risk food items (chicken and ground beef) once a week.Cooked meat in freezer was not properly labelled. Meat was stored in 2 zip lock bags.Director stated that he will communicate with the staff and find out all the specific details (name of the product, date of preparation etc.)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution in both kitchens was over 200 ppm chlorine. Please ensure sanitizer solutions are prepared properly and tested to ensure they are at 100 ppm chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer is available for monitoring foods during cooking.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge in the basement kitchen was at 6 Celsius.Temperature thermostat was adjusted at the time of inspection.Please monitor the temperature and ensure it is maintaining 4 C or less at all times.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution in the downstairs kitchen was extremely strong, likely well over 1000 ppm chlorine. The sanitizer solution was remade and measured at 100-200ppm chlorine. Please ensure sanitizer solutions are prepared properly and tested to ensure they are at 100-200ppm chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The downstairs kitchen dishwasher was run multiple times and was measured at 0ppm. After extended priming, the dishwasher was able to produce 100ppm chlorine at plate-level. Please ensure the dishwashers are tested at least once daily to ensure they are properly sanitizing.
- 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)?
- The chlorine sanitizer for both dishwashers (upstairs kitchen and downstairs kitchen) were measured at less than 100 ppm.- Operator primed the dishwashers during the inspection and they were retested. Chlorine was measured at 100 ppm.Operator is aware that when dishwashers are not used often, staff are to prime the sanitizer prior to use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?