CapitalCare Strathcona - Food
12 Brower Drive Sherwood Park AB T8H 1V3 · Food - General
12 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Harvest Blue House – a plate of pasta and meat sauce was found in the microwave at 9:06am. The internal temperature measured ~24C. This was discarded during the inspection.X Harvest Green House – the refrigerator temperature measured ~6-7C. The temperature setting was adjusted to the coldest setting during the inspection. Temperature measured ~4C later on in the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed staff beverages in serveries in Harvest House serveries. Reviewed public health rationale for storage of staff beverages (& other personal items) in non-food areas. Observed non-food items (including foam toe seperators, safety pin, lotions, denture brush, etc) in drawers in servery. Items discarded during inspection. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed uncovered items (drinks and pudding) in Harvest Servery fridge. Ensure that all items are protected from contamination during storage and transport.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwasher in Harvest House Yellow is leaking. Staff indicate that cloth is placed on floor to help prevent water from spreading. Observed water on floor in front of dishwasher. Ensure dishwasher is in good repair and free of leaks.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed staff beverages in serveries in Harvest House serveries. Reviewed public health rationale for storage of staff beverages (& other personal items) in non-food areas. Observed non-food items (including foam toe seperators, safety pin, lotions, denture brush, etc) in drawers in servery. Items discarded during inspection. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed uncovered items (drinks and pudding) in Harvest Servery fridge. Ensure that all items are protected from contamination during storage and transport.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwasher in Harvest House Yellow is leaking. Staff indicate that cloth is placed on floor to help prevent water from spreading. Observed water on floor in front of dishwasher. Ensure dishwasher is in good repair and free of leaks.
- 23. Is the facility maintained in a clean and sanitary condition?
- Heritage House - Observed food debris build up (and gum) on the underside of tables in dining room. Clean.Laurier House - Observed build up on front of cabinets in servery, rolling cart, and behind/under steam table. -- CORRECTED
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed Acell Intervention wipes onsite. Reviewed ensuring staff have access and use a food safe sanitizer on food contact surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed staff beverages in serveries in Harvest House serveries. Reviewed public health rationale for storage of staff beverages (& other personal items) in non-food areas. Observed non-food items (including foam toe seperators, safety pin, lotions, denture brush, etc) in drawers in servery. Items discarded during inspection. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed uncovered items (drinks and pudding) in Harvest Servery fridge. Ensure that all items are protected from contamination during storage and transport.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Heritage House "gatherings" dining room fridge is not equipped with a thermometer. Staff have notified maintenance. install thermometer.Harvest House (blue) thermometer does not appear to be accurate, Replace thermometer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwasher in Harvest House Yellow is leaking. Staff indicate that cloth is placed on floor to help prevent water from spreading. Observed water on floor in front of dishwasher. Ensure dishwasher is in good repair and free of leaks.
- 23. Is the facility maintained in a clean and sanitary condition?
- Heritage House - Observed food debris build up (and gum) on the underside of tables in dining room. Clean.Laurier House - Observed build up on front of cabinets in servery, rolling cart, and behind/under steam table.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed Acell Intervention wipes onsite. Reviewed ensuring staff have access and use a food safe sanitizer on food contact surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed staff beverages in serveries in Harvest House serveries. Reviewed public health rationale for storage of staff beverages (& other personal items) in non-food areas. Observed non-food items (including foam toe seperators, safety pin, lotions, denture brush, etc) in drawers in servery. Items discarded during inspection. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed uncovered items (drinks and pudding) in Harvest Servery fridge. Ensure that all items are protected from contamination during storage and transport.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge in Harvest House Green servery verified at 6.5 C. Ensure cooler can maintain a temperature of 4.0 C or colder at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed bowl of boiled eggs stored in the microwave in the Harvest House serveries (blue & green). Eggs discarded during inspection. Ensure that food items are stored within safe temperatures (4.0 C or cooler OR 60 C or hotter). Ensure staff are educated on proper food storage practices.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Heritage House "gatherings" dining room fridge is not equipped with a thermometer. Staff have notified maintenance. install thermometer.Harvest House (blue) thermometer does not appear to be accurate, Replace thermometer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwasher in Harvest House Yellow is leaking. Staff indicate that cloth is placed on floor to help prevent water from spreading. Observed water on floor in front of dishwasher. Ensure dishwasher is in good repair and free of leaks.
- 23. Is the facility maintained in a clean and sanitary condition?
- Heritage House - Observed food debris build up (and gum) on the underside of tables in dining room. Clean.Laurier House - Observed build up on front of cabinets in servery, rolling cart, and behind/under steam table.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X One of the coolers in the Harvest House Serveries measured ~6-7C during the inspection. The refrigerator dial to adjust the temperature on that cooler was missing. Discontinue use of this refrigerator if the temperature cannot be maintained at 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions