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Brightpath Chestermere - Food

100 Main Street Chestermere AB T1X 1V3 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored in buckets of soap and water. Cleaning cloths must be stored in sanitizer solution between uses. This was corrected during the inspection by replacing soap and water with 100ppm chlorine solution.
  2. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves were observed on counter near clean dishes. These were discarded during the inspection. Ensure disposable gloves are discarded after every use.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food was stored in fridge amongst food for children. Please organize fridge so that staff food is in designated area to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine. The chlorine sanitizer bucket was empty and changed during inspection. Once switched, dishwasher was re-checked and measured 100ppm chlorine. Ensure sanitizer is checked regularly and that machine is dispensing 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located at time of inspection. Ensure test strips are accessible to any staff making bleach solutions or operating dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A re-usable cloth towel was being used for handwashing. Ensure all staff are using single use paper towel to prevent contamination of clean hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall above dishwasher had been damaged and re-plastered, but not repainted. Repaint or cover with material that is impervious to moisture to prevent moisture damage to wall.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge measured 10 degrees Celsius at beginning of inspection. The fridge appeared to have been switched off. It was turned back on during inspection and operator will monitor temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at hand sink during inspection. Please ensure paper towel is available. Paper towel should be place in covered dispenser.