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Camp Wapiti - Kitchen

SE 25-70-6 W6 County of Grande Prairie No 1 AB · Food - General

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat (including raw shell eggs) were found being stored above ready-cooked or ready-to-consume foods / beverages. Be advised - raw meat juices did not appear to be contaminating foods / beverages stored below.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meats (including raw shell eggs) are only stored on the lowest shelving units inside all applicable refrigeration appliances.*******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The chemical sanitizing mechanical dishwasher measured a final sanitize concentration of zero (0) ppm chlorine residual – NOT SATISFACTORY.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Contact a qualified dishwasher technician to inspect this appliance and make any necessary repairs to ensure a final sanitize concentration of 100 ppm can be achieved.2. In the meantime, wash and rinse all re-usable dishware and utensils inside this appliance, then remove all items and immerse them all for 2 minutes in a 100 ppm chlorine bleach and water solution (i.e. in the compartment sink). After 2 minutes, remove all items and allow to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available to test the chemical-sanitizing solution (i.e. within a mechanical dishwasher and / or the sanitizing solutions used to disinfect food contact surfaces).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips and use them to ensure the mechanical dishwasher is sanitizing at the correct concentration (i.e. chlorine at 100 PPM or Iodine at 12.5-25 PPM). This device must be tested a minimum of once (1) per day when in operation.
    • 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?
      • At time of inspection:1. A valid food handling permit was not posted within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Locate a valid food handling permit for this facility and ensure it is posted in a location easily visible to all patrons.