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Brooks Composite High School Cafeteria

650 4 Avenue E Brooks AB T1R 0Z4 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach surface sanitizer tested at a concentration greater than 200 ppm. The operator immediately prepared a new bleach sanitizer following the guidelines.* Please always follow the instructions for sanitizer mixing in order to achieve the correct concentration of 100 ppm and ensure it is tested after mixing.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw ground meat is stored on top of a package of milk-2-go bottles in the fridge.*Do not store raw meat above ready-to-eat consumer products in case of spills. Keep raw meat stored below ready-to-eat food and drinks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding case temperature storing breakfast sandwiches containing meat, eggs and cheese is at 35 degrees Celsius. Dial turned up. *Maintain hot holding at 60 degrees Celsius or above at all times.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwiches containing cheese and eggs are stored in the hot holding equipment / warmer / bread proofer at 35 degrees Celsius. Breakfast sandwiches discarded. Hot holding and bread proofing are incompatible activities. High risk and hazardous foods must be hot held at 60 degrees Celsius or above. Croissant sandwiches containing ham and cheese were stored at room temperature at 21 degrees Celsius and put back in the fridge. Do not store high risk or potentially hazardous foods at room temperature. Keep sandwiches refrigerated.
  6. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Two food workers were observed wiping hands on their aprons or a towel in the kitchen. Use paper towel to dry hands which is discarded after use. Cloths and towels become reservoirs for bacteria and re-contaminate hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwiches are held in the warmer at 35 degrees Celsius. Pre-cooked BBQ pork was thawing in the warmer to later be cut up and cooked for another meal. Thawing of high-risk foods must occur under refrigeration temperatures. Pork moved to fridge. Hot case temperature was cranked up to 140 F (60 C). Hot holding must be maintained at 60 C or above, especially for high-risk and potentially hazardous foods containing protein (ham, eggs, cheese).