Skip to content
Loading map…

Camrose Composite High School - 62nd Street Cafe

6205 48 Avenue Camrose AB T4V 0K4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer spray registered at 0 ppm. According to the staff, they were preparing the solution with 2 mL of quats base per 1 L of water.According to the manufacturer's label on the product, 8 mL of quats base should be used per 1 L of water. The staff discarded the existing solutions and replaced them with new solutions that measured at 200-300 ppm quats.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were not available.Corrective action: Obtain quats test strips to ensure you are preparing your sanitizer solutions at an adequate concentration. When testing the concentration of a quats based solution, the test strip should read at 200 ppm.
    • 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?
      • Pest control records were not being maintained. Corrective action: Pest control records must be maintained on a monthly basis. You may hire a certified pest control operator or fill out a copy of the attached pest control checklist developed by Alberta Health Services - Safe Health Environments in order to fulfill this requirement.
  3. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some items in the coolers still need to be sorted out as it was first day back following Spring break. Berries were pulled and discarded as they had spoiled during the break.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Observed that by the handwash sink next to the laundry room that caulking between the walls and backsplash is needs as there are gaps forming between the material. -Have the gaps caulked so that moisture is not able to get behind and cause damage.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • refrigeration units temperatures were verified.walk in cooler @ 3.9C, 2.9C. Walkin freezer**display cooler was found to be running higher than 4C, so perishable items (milk) were pulled from unit. Have the unit corrected so that the unit is running 4C or colder.
  5. Monitoring Inspection

    0 infractions