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Busby School - Hot lunch and breakfast programs

SW 25-57-27 W4 Busby AB T0G 0H0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizers were equipped in the kitchen. Ensure that an approved sanitizer such as household bleach be equipped in the kitchen at all times to sanitize countertops or other food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature type of dishwasher couldn't stop running after it was turned on and no water was observed being filled in. The digital panel which indicates cycle is ready or completed was broken. This dishwasher needs to be examined and necessary repairs must be carried out. Ensure that the final rinse temperature detected at dish level reaches 71C or higher after each cycle is completed. The staff advised that school hot lunch program is mainly operated in Busby Community Hall kitchen and foods seldom be prepared in the school kitchen.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was equipped in the kitchen. Ensure that one of the approved sanitizers be equipped at all times to sanitize dining tables and countertops.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The digital panel to indicate the wash and final rinse temperatures was broken so there is no indication if the dishwasher was working properly or not after each cycle is completed. Ensure that a water proof and dishwasher safe thermometer with maximum and minimum readings be obtained to check the final rinse temperature at dish level. The final rinse temperature detected at dish level must be at least 71C.
  6. Monitoring Inspection

    0 infractions