Canmore General Hospital
1100 Hospital Place Canmore AB T1N 1N2 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Steamer was not working. Staff indicated it has not been functional for a long time. Some mold is beginning to grow inside the machine. - Please repair or remove this machine. Ensure all equipment in the kitchen is in good working order. 2) There was some ice buildup inside the walk-in freezer. - Please defrost and clean the freezer, ensure it is maintained in good working order.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet wiping cloth was left on a prep table, cloth was replaced during the inspection. - Please ensure all wiping cloths are not left wet on the counter, and are used once then washed, or are kept in an approved sanitizer solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher temperature and sanitizer concentration logs have not been filled out since February. - Please ensure sanitizing temperatures and concentrations are regularly tested and recorded.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is very clean and in good repair. There was a small amount of dust on the ceiling near the vents. - Please clean the ceiling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in spray bottles measured >400 ppm.-Ensure quats is used at 200 ppm
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were expired and not used regularly.-Obtain fresh strips and test the dispenser at least daily. Ensure to follow manufacturer's instructions for how to test
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **Continuing violation**No min/max waterproof thermometer present for checking water temperature at dish level (to be at least 71C)
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in freezer has ice building up on top of food packaging due to dripping from the ceiling.-Repair the freezer so that food products are not subject to potential contamination
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No min/max waterproof thermometer present for checking water temperature at dish level (to be at least 71C).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a portion of the flooring near the door that is buckling and repaired with duct tape. This uneven area is creating a tripping hazard. - Repair the floor, ensure that it is a smooth and cleanable surface. Duct tape should not be used in a kitchen as it is not a cleanable material and can catch debris.
- 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
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No min/max waterproof thermometer present for checking water temperature at dish level (to be at least 71C).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a portion of the flooring near the door that is buckling and repaired with duct tape. - Repair the floor, ensure that it is a smooth and cleanable surface.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?