Canalta Rocky Mountain House - Restaurant
4406 41 Avenue Rocky Mountain House AB T4T 1J6 · Food - General
5 inspections
- 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)?
- Facility had valid chlorine test strips capable of confirming the chlorine sanitizer concentration in the dishwasher was within the effective range of 50–200 ppm.However, quaternary ammonium compound (QUATs) test strips were not available.Please ensure QUATs test strips capable of confirming sanitizer concentrations within the effective range of 200–400 ppm are obtained and used regularly to verify that all QUATs sanitizer solutions are maintained at an effective concentration.
- 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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer present for verifying the internal temperature of reheated foods. Please obtain a probe thermometer that reads both hot and cold temperatures and ensure all staff are trained to verify the internal temperature when reheating foods. Foods should be reheated to their original cooking temperature (71 C for ground beef/pork, 74 C for poultry and mixed foods) and then hot held at or above 60 C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing cycle was only dispensing chlorine at 25 ppm after several cycles. Please ensure the dishwasher is dispensing chlorine at 100 ppm each day before use.Have the unit adjusted or serviced as needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were observed wearing gloves but not washing hands. Gloves are not required and sometimes gloves create a problem of their own where it is thought that hands are clean when the glove surface is not. Hands need to be washed every time gloves are changed.*** Please ensure staff are changing gloves with soiled or when changing tasks and are washing hands when changing gloves. ***
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A 2- compartment sink was available but in use for dishes. A designated hand sink must be accessible at all times.*** Please ensure that one of the sink compartments is always free of dishes and items so staff can wash hands. ***
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?