Canalta High River - Food
1512 13 Avenue SE High River AB T1V 2B1 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 5/13. The low temperature chlorine dishwasher was serviced. The unit was dispensing roughly 25ppm chlorine. Please ensure that the unit is able to dispense 100ppm bleach. 5/6. The low temperature chlorine dishwasher was not dispensing any chlorine. The container of chlorine was switched out and the dishwasher was run a few times. The unit was still not dispensing any chlorine. The dishwasher will need to be serviced. In the meantime, all dishware and utensils must be sanitized manually in the sinks.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 5/6. The low temperature chlorine dishwasher was not dispensing any chlorine. The container of chlorine was switched out and the dishwasher was run a few times. The unit was still not dispensing any chlorine. The dishwasher will need to be serviced. In the meantime, all dishware and utensils must be sanitized manually in the sinks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 10/31. Violation Outstanding. Customer utensils were observed with the eating side facing up. Ensure that all customer utensils are stored with the handle side facing up to prevent contamination of the eating side.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 10/31. There was a patch of wallpaper by the service window in the dining area that was peeling. Repair the wallpaper in this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Customer utensils were observed with the eating side facing up. Ensure that all customer utensils are stored with the handle side facing up to prevent contamination of the eating side.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A hydrogen peroxide disinfectant solution was being used to sanitize food prep counters. This is not an approved sanitizer solution as it is not food safe. Approved food safe sanitizer solutions include: - 100ppm chlorine/bleach solution - 200 ppm Quats solution- 12.5-15ppm Iodine solutionBleach was observed onsite. Mix 1/2tsp of bleach + 1 Liter = 100ppm bleach solution
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was curry that was being thawed in stagnant room temperature water. This is an unsafe thawing technique. Safe thawing techniques include:1. Under cold running water2. In the refrigerator3. In the microwave4. Cook from frozenThe curry was moved to the refrigerator during time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?