Brownfield Community School
4 Silver Heights Road W Brownfield AB T0C 0R0 · Food - General
5 inspections
- 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)?
- Adequate sanitizer was not observed at the time of inspection. Holly and I troubleshot the issue together and determined that the bleach solution needed to be replaced. Holly was unsure how to properly prime the pump, so I recommend that instructions be posted for easy reference. At the time, she was in the middle of preparing lunch and planned to troubleshoot further when available. She will send a video to demonstrate that the issue has been corrected.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected eggs were observed in the nutrition/home economics fridge (6 eggs in carton); no other eggs were observed in this fridge for use. Please use foods from approved source. I was advised that the eggs are a staff members for their own personal use. If there is not a staff fridge, then staff lunches need to be clearly identifiable i.e. in a lunch kit or have a designated shelf for staff lunches only. Uninspected raw eggs are not something we would typically see in a lunch.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer jug was replaced during the inspection as it had lost its strength. Nobody was sure how to prime the pump to remove the old sanitizer from the feedline. Recommend posting instructions on how to do this.
- 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 permit has a condition " Minimal Food Handling" which means no raw meat should be handled in this kitchen. From the hot lunch list I observed items that include ground beef. When asked how much is cooked at a time I was advised about 5-10 lbs and staff come in about 1 hour before the hot lunch is served to make the food.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
0 infractions