Camp Silversides - Kitchen
18 Brighton Beach Road Lacombe County AB T0C 0J0 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 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 dishwasher reads over 82C at the manifold but measures only 66.9C at plate level after repeated cycles.Operator will use chlorine on-site to manually sanitize in the dishwashing sink.Operator will arrange for a service of the dishwasher at the first opportunity.ACTION:Please manually sanitize all dishes using either 100ppm chlorine solution or 200ppm quats solution until the dishwasher has been repaired. Please notify PHI once dishwasher has been repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food debris observed under the blade guard of the meat slicer.ACTION:Please deep clean and sanitize the blade and the blade guard interior.2) Significant ice build up observed around the door frame of the walk-in freezer - the ice prevents the door from closing. It is possible that the air is condensing and forming ice build up due to lapses in the door's seal.ACTION:Please identify and resolve the cause of the ice accumulation, remove the ice accumulation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 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?
- - Sunlight was observed coming in from the back door of the facility. The weather-stripping of the back door needs to be replaced to protect the facility from pests.
- 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?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - A tray of eggs was observed on the middle shelf of the cooler. Corrective action: After the conversation with the operator, the tray was moved to the bottom shelf of the cooler. - Please ensure that raw food such as eggs and meats, are stored on the bottom shelf of the cooler.
- 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 dishwasher was recorded at 58.6 degrees C. - The facility has a two-compartment sink to effectively wash, rinse, and sanitize the equipment and utensils. The equipment and utensils will be sanitized manually until the dishwasher is repaired. Please repair/adjust the dishwasher to ensure that the temperature is maintained at 71.5 degrees C at the dish level.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the food prep area did not have paper towels. Corrective action: After the conversation with the operator, paper towels were placed next to the sink.- Please ensure that handwashing sinks are supplied with soap, paper towels, and hot and cold running water for effective handwashing.
- 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?
- - Sunlight was observed coming in from the back door of the facility. The weather-stripping of the back door needs to be replaced to protect the facility from pests.
- 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?
- There were no pest control records on site at the time of Inspection.Ensure that pest control records are filled out and kept on site at all times in order to show that adequate pest control measures are in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Scoops were observed stored inside the bulk foods' containers. Corrective action: The scoops were removed from the containers. Note: Please ensure that scoops are either stored outside the container or in a manner that the handle does not come in contact with food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and debris build-up was observed in these areas:- Ceiling of the food prep and dishwashing area. - Behind the fume hood. - On the wiring of the dough mixing machine close to where utensils are stored. Please ensure to clean the implicated area to prevent further accumulation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler was measured at 6.7C. Asked the operator to move all the food to a different refrigerator and the infraction was corrected. Please ensure to fix/ repair the cooler in order to keep the food below 4C.. Freezers were measured to be below -18C
- 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 no chlorine and Quats test strips on site at the time of Inspection. Ensure that there are sanitizer test strips on site at all times in order to confirm that the sanitizer used is at a sufficient concentration.
- 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?
- There were no pest control records on site at the time of Inspection.Ensure that pest control records are filled out and kept on site at all times in order to show that adequate pest control measures are in place.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust build up on the ceiling at the food prep area. Please ensure to clean the implicated area to prevent further accumulation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?