Cenovus Birch Creek Lodge - Food
NE 8-76-6 W4 Fort McMurray AB T9H 3A1 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sink and sani sanitizer was being used throughout the facility. It is not a quat or chlorine based sanitizer. Recommend using the Oasis quat sanitizer as the main sanitizer.
- 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 cracked light fixture over the three compartment sink. Please ensure the light cover is replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The manifold temperature of the mechanical dishwasher was measured at 59C after running multiple times. The mechanical maintenance staff was called during the inspection, and the temperature was remeasured reaching 71C.Ensure that the dishwasher can reach the minimum sanitizing temperature of 71C at the plate level.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring under the pub deep fryer was observed with a build-up of grease-like substance and food debris.Clean the above-mentioned area. It is recommended to increase the cleaning frequency of the pub area to prevent significant build-up of debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring under the pub prep coolers were observed with a build-up of food debris respectively. The floor of the pub area and under the food equipment were cleaned. It is recommended to increase the cleaning frequency of the pub area to prevent significant build-up of debris.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher has a temperature below required temperatures for adequate sanitation. Ensure dishwasher has a temperature of 71.0C at the plate level.Maintenance repaired dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Gaskets in prep cooler were observed with built up debris. Ensure equipment is clean and sanitary.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 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 wall behind the shelves in the dishwashing area were in disrepair. Ensure that all walls are smooth, durable, and easy to clean and maintained in good condition. Company stated this will be repaired in the new year.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher temperature was measured multiple times at 67C. PHI stated manual dishwashing must be done until the temperature is acceptable. Operators sent a picture of the temperature to the PHI the following day and was measured at 181.4F (83C).Ensure that dishwashing equipment are properly operating and effectively sanitizing.
- 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 wall behind the shelves in the dishwashing area were in disrepair. Operators stated a work order has been placed to repair the wall.Ensure that all walls are smooth, durable, and easy to clean and maintained in good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Disposable cutlery were stored with business ends facing different directions. Store cutlery with the business end accessible for patron use to reduce contamination contact.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under the deep friers have oil residue and debris. Ensure that the areas mentioned above are maintained in a clean and sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?