Canalta Brooks - Continental Breakfast
115 15 Avenue W Brooks AB T1R 0V5 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution in the servery area measured 0 ppm. Reportedly the night workers prepare the solution for the morning, and it may not have been poured at the pre-mixed strength from the automatic dispenser. Do not dilute or add any chemicals from the automated pre-fill Quat sanitizer station. Verify sanitizer with test strips periodically to ensure solution is maintained at 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Quat sanitizer used for dishwashing in the two-compartment was being diluted with water. Pre-mixed sanitizer was poured in a bucket and tested once it was cooled down to 20 degrees Celsius and it tested in the 200-400 ppm range using a quat test strip. A non-rinse quat sanitizer concentration is 200 ppm, which means the solution is not to be diluted. Cathy committed to informing the rest of the kitchen staff to use the pre-mixed sanitizer as is.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach sanitizer test strips expired 2015 and the strip turned a color that is not on the chart. Obtain new bleach test strips to periodically check the chlorine dishwasher sanitizer concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are needed to check chlorine sanitizer levels in the sani-bucket and dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions