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Caslan Community Centre

SE 28 65 17 W4 Caslan AB · Food - General

2 inspections

  1. 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)?
      • Sanitizer test strips are not available to measure sanitizer concentrations.Ensure that either bleach or QUAT sanitizer strips are obtained to measure sanitizer concentrations.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples are not being submitted regularly.Ensure that a water sample is submitted.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A water leak is noted around top of the large ventilation hood in the kitchen. Ensure that the source of the leak is located and repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the walk in cooler are noted to be very dim, which does not allow proper visibility for cleaning.Ensure that lighting is improved in the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves and walls inside the walk-in cooler are noted to have food spatter and buildup of grime in some areas.Ensure that the shelves are cleaned and sanitized.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer is not available during the inspection. Ensure that a 200 ppm chlorine bleach or QUAT sanitizer is made available.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1.A couple of containers of insecticide aerosol sprays are noted in the kitchen.2.Some chemical containers under a sink cabinet are noted without labels. 1.Ensure that proper pest management is in place and chemicals and insecticides are not used by staff. 2.All chemical containers must have proper labels
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A freezer in the back storage is measured to be at 12 degrees Celsius.2.A thermometer is not available in the walk in cooler or not functioning where available in another cooler. 1.Ensure that the freezer is repaired or replaced. 2.Ensure functioning thermometers are obtained for coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are not available to measure sanitizer concentrations.Ensure that either bleach or QUAT sanitizer strips are obtained to measure sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.The designated hand washing sink is in disrepair. 2.Handwashing soap is not available at the sinks. 1.Ensure the handwashing sink is repaired. Operator is currently using another sink for handwashing, this sink must be supplied with paper towels in a dispenser.2.Ensure that handwashing soap is made available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples are not being submitted regularly.Ensure that a water sample is submitted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the walk in cooler are noted to be very dim, which does not allow proper visibility for cleaning.Ensure that lighting is improved in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of food equipment such as the soda/slushie machine, popcorn machine which are stored under the furnace in the back storage area are noted to be covered in heavy dust. Ensure that foods and food equipment are cleaned, sanitized and stored away from this area to ensure they remain clean and dust free.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The inside of drawers and cabinets as well as outside areas have buildup of debris and food spatter. 2.Dish drying rack is noted to have heavy grime and dirt buildup. 3.The shelves and walls inside the walk in cooler are noted to have food spatter and buildup of grime. 4.The glass door cooler doors and seals are noted to have buildup of grime.5.The coffee urns are covered in a plastic table cloth that has heavy dust and grime buildup.6.The table on which coffee urns are stored is noted to have buildup of debris and grime.1-6.Ensure all the indicated areas and items are cleaned and sanitized.