Cardiff Community Association - Kitchen
55320 Range Road 251 Sturgeon County AB T8N 1N5 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 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 were not available. The facility agreed to use bleach solution as sanitizer moving forward. Chlorine test strips are required to measure/verify the sanitizer concentration.Obtain chlorine test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed. Implement and maintain a monthly pest check. Ensure records are kept for review during inspection. A template will be sent with this report.
- 20. Do food handlers at the facility have adequate food safety training?
- No volunteer associated to the facility has a food safety training certificate. Please ensure someone/volunteer associated with the kitchen obtains a food safety training certificate. A list of approved courses will be sent with this report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please provide information on when the ventilation canopy was professionally cleaned and have it cleaned professionally.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 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
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Alcohol based sanitizer (Alcosan) was being used to sanitize food contact surfaces in the kitchen. The sanitizer was removed during inspection and the volunteer present agreed to switch to bleach/chlorine sanitizer. 100ppm solution (half teaspoon per liter of water) was prepared during inspection. Please ensure the required 100ppm bleach sanitizer solution is maintained at all times.
- 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 were not available. The facility agreed to use bleach solution as sanitizer moving forward. Chlorine test strips are required to measure/verify the sanitizer concentration.Obtain chlorine test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed. Implement and maintain a monthly pest check. Ensure records are kept for review during inspection. A template will be sent with this report.
- 20. Do food handlers at the facility have adequate food safety training?
- No volunteer associated to the facility has a food safety training certificate. Please ensure someone/volunteer associated with the kitchen obtains a food safety training certificate. A list of approved courses will be sent with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?