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Carseland School - Kitchen

200 Langdon Avenue Carseland AB T0J 0M0 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was unavailable for contact surfaces. -Provide and use 100ppm of chlorine or other approved alternate sanitizer for all contact surfaces. -Ensure that sanitizer is mixed and readily available during operation at all times -Please obtain test strips for testing sanitizing solution strength. -Clean and sanitize food contact surfaces as frequent as possible
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen fridge had no thermometer to monitor temperature. -Please obtain a thermometer for the fridge, monitor and document temperature daily.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was unavailable for contact surfaces. -Provide and use 100ppm of chlorine or other approved alternate sanitizer for all contact surfaces. -Ensure that sanitizer is mixed and readily available during operation at all times -Please obtain test strips for testing sanitizing solution strength. -Clean and sanitize food contact surfaces as frequent as possible
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Garbage bags were used to store food in the freezer located in the staffroom. - Please obtain and use food grade buckets/plastic bags to store food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The kitchen has a door that leads to the staffroom. Staff members were observed walking through the kitchen area while in operation. -To prevent any risk of cross contamination, ensure the door to the staffroom is closed and staff are not allowed access to the kitchen area when in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen fridge had no thermometer to monitor temperature. -Please obtain a thermometer for the fridge, monitor and document temperature daily.