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Buffalo Lake Senior Society

NE 24-64-17 W4 Buffalo Lake Metis Settlement AB T0A 0R0 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in a spray bottle measured >1000 ppm (bleached out the test strip).Ensure chlorine solutions are maintained at 100-200 ppm. Verify concentration with a test strip.Solution was diluted to 200 ppm during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were only a few chlorine test papers left and they were expired.Obtain current test strips capable of reading 100-200 ppm chlorine. Test strips must be used to verify sanitizer concentration each time a solution is prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Toilet paper was not present in dispensers in the women's washroom.Ensure toilet paper is available in dispensers in all stalls.Water pressure was very low in the men's washrooms to the handwashing sinks.Ensure there is adequate water pressure available to effectively wash hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Bleach bottle was not labeled to indicate contents.Ensure all bottles are labeled to indicate contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system was due for servicing in October 2024.Ensure the ventilation system is serviced at least once per year.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge in the main kitchen measured 14C.Chef stated that fridge had recently been stocked.Fridge setting was turned down and fridge returned to 4C.Monitor fridge and ensure it is capable of maintaining a temperature of 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were only a few chlorine test papers left and they were expired.Obtain current test strips capable of reading 100-200 ppm chlorine. Test strips must be used to verify sanitizer concentration each time a solution is prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of water was observed in the handwashing sink.Keep the handwashing sink free and clear for handwashing at all times.Bucket was removed from the sink during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Bleach bottle was not labeled to indicate contents.Ensure all bottles are labeled to indicate contents.
    • 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?
      • Posted permit expired in 2024.Ensure the current food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system was due for servicing in October 2024.Ensure the ventilation system is serviced at least once per year.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge in the main kitchen area measured 7.2C.The fridge in the back storage area measured 8.3C.It was reported that food is only kept in the fridge for the lunch and then removed since food preparation only occurs twice a month.Fridges were on the coldest temperature setting.Ensure fridges are able to maintain an ambient temperature of 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were only a few chlorine test papers left and they were expired.Obtain current test strips capable of reading 100-200 ppm chlorine. Test strips must be used to verify sanitizer concentration each time a solution is prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was not present in the dispenser in the men's washroom.Paper towel was replaced during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The plug in outlet cover near the fridge in the main kitchen area is broken and being held together with tape.Replace the outlet cover.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were observed on the counter.Used cleaning cloths must be stored in a sanitizer solution unless in active use (eg 100-200 ppm chlorine).2. A chlorine solution was not prepared. Bleach was available.Ensure a sanitizer solution is available at all times during food handling activities.A 200 ppm chlorine solution was prepared during inspection and used cleaning cloths placed into the solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An internal thermometer could not be located in the fridge in the main kitchen area.Ensure all cold holding units have an internal thermometer to monitor temperature.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Neither the men's or ladies' washrooms had toilet paper in dispensers.Toilet paper was sitting on the back of the toilet tank, on the floor, or on the railing.Ensure toilet paper is kept in dispensers. If it is not practical to affix dispensers to the walls, a free standing dispenser may be used provided it is cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system has not been serviced since 2020.Facility was reportedly closed during the pandemic and not used.The stove is used rarely.Service the ventilation system once per year or as recommended in writing by a fire or other safety code officer.