Bubble Planet
5334 50 Avenue St. Paul AB T0A 3A0 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths on food prep table.Ensure that all used cleaning cloths are returned to sanitizer bucket after each use to prevent cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitation solution at 0ppm chlorine.New solution was made and 100ppm chlorine was achieved.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handle was noted in contact with food (sugar). Ensure that items not associated with food are separated to prevent contamination.
- 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 were unavailable.Ensure you have chlorine test strips to monitor sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet in the dishwashing sink is leaking. Please repair
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was available/prepared onsite.New sanitizer solution was made and 100ppm chlorine solution was achieved.Ensure you have approved sanitizer solution available at all times for sanitizing food prep surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic handle in contact with ice in the ice cooler. Ensure that items not associated with food are separated to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was missing in the following hand wash sinks: - Handwash sink in kitchen area- Hand wash sink in the washroomEnsure that all hand wash sinks are fully equipped with paper towel, hand soap and warm running water at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet in the handwash sink in the washroom is leaking. Ensure that this is repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No Sanitizer solution available onsite. Ensure you have sanitizer solution available onsite for sanitizing food prep surface.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips unavailable onsite. Ensure you have valid test strips available to monitor sanitizer concentration. 26-Feb-24*QUAT Expired in 2021
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was inaccessible with pot cover observed in the sink.Ensure that sink is accessible at all time to encourage handwashing practices.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot water available in washroom. Ensure that you have hot water available in the washroom to encourage handwashing practices.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dirt in the ice machine - ensure this is cleaned and sanitized before refilled with ice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips unavailable onsite. Ensure you have valid test strips available to monitor sanitizer concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dirt in the ice machine - ensure this is cleaned and sanitized before refilled with ice.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?