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Camp Nakamun - Kitchen

2201 Township Road 570 Busby AB T0G 0H0 · Food - General

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk and chai mixes were left on the coffee counter at the time of inspection. Discussed with operator on-site, these had only been left out for about 15 minutes. Operator put them into the fridge during inspection.
    • 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 mechanical dishwasher was tested at the time of inspection.Six cycles of the dishwasher were run with a thermometer inside; the temperatures were reaching a maximum of 68.1C at plate level. The manifold thermometer was reading at 82.2C (180F). Operator indicated that they run the dishwasher empty at the beginning of the day until the manifold thermometer is at least 180F. Recommended that the facility get a waterproof thermometer so they can track the temperature at plate level. Maintenance was called at the time of inspection and was able to clean the spray arms. At this time, another test cycle was run and was able to reach adequate temperature of 74.9C at plate level. Note: Two-compartment sink present in the kitchen and in the dishwashing area. There was also a three-compartment sink set up in the prep kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strainer was observed to have small pieces of metal missing, with jagged edges. Discussed with operator the concern for the metal further deteriorating and breaking off into food product. Operator removed the strainer at the time of inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There were 2 spray bottles in the facility containing Peroxide Multi Surface Disinfectant And Cleaner solutions. The bottles were not labelled to indicate their contents. Chemicals should be kept in containers which are clearly labeled to identify the contents. A member of the camp staff stated that she had extra labels and would ensure that the bottles get labelled properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured to be no more than 61.4C (~142F). The thermometer on the machine (at the manifold) was observed to be no more than 148F. The final rinse temperature for this machine should be 180°F. Corrective Action Required:Contact maintenance staff to have the machine repaired as soon as possible. Facility can temporarily use their sinks to perform chemical sanitization, using a quat solution until the machine is fixed. In order to provide assurance that the machine is functioning properly on a daily basis, temperature records for the high temperature dishwasher should be recorded daily.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the fridge in the cafe area was measured to be at 9C. The cafe was not open at the time of inspection and no foods were being prepared or sold in this area. No thermometer was present in this fridge. The temperature turned down during inspection. Note that during the last inspection, the PHI had asked the operators to place a thermometer in the unit so that the temperature can be monitored by staff and corrected immediately if concerns are noted. A thermometer was not yet available. Note that the fridge stores mostly low risk pops/juices but there are some high-risk dairy products stored for cafe use. Dairy products that are held above 4 degrees Celsius for any time period longer than 2 hours shall be disposed of. This is a reoccurring violation.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weather stripping on the exterior door in the dry goods storage room was askew, leaving visible gaps that could facilitate pest entry. *Note that there was no evidence of pest activity on site*Please ensure that the weatherstripping covers the entirety of the bottom of the door and that no gaps are left that could allow for the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure that the small holes in the wall behind the commercial dishwasher are patched to prevent steam/eater infiltration into the building materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 metal mesh strainers were disposed of because they were in disrepair. Please ensure that equipment is routinely checked for signs of disrepair and disposed of/replaced as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape was used to label equipment on the wire shelving unit in the walk-in cooler. Duct tape is unsuitable for use in a food preparation area as it cannot be properly cleaned or sanitized and leaves a sticky residue on the shelving units that facilities dirt and debris build up. PHI has requested that appropriate laminated label cards be ordered and installed. Duct tape should be removed, and the residue cleaned off the shelving units.