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Cenovus Martins Point Lodge - Food

NE 8-76-6 W4 Fort McMurray AB · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 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.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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 had a temperature below required temperatures for adequate sanitation. Ensure dishwasher has a temperature of 71.0C at the plate level.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Opened Smucker's sauces observed being stored at room temperature. Ensure to follow manufactures storing instructions. Must be refrigerated after opening. Chef discarded opened bottles.
  7. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizers were measured too strong for sanitation. Dilute sanitizers and adjusted the automatic sanitizer dispenser to ensure the concentration of the quat sanitizer is at 200ppm.Operator stated Ecolab were contacted for adjustment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Buffet coolers measured above 4.0C. A work order hadNote: Food items are stored no longer than 2 hours at a time.Ensure that all food equipment used for food items are working properly to maintain adequate food temperatures. Operator stated work order has been put in, and high risk foods will be on ice.
    • 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?
      • Red back door was missing weatherstripping and light from the outside can be seen. Operator stated a work order has been placed for the door and overhead door.Ensure all exterior doors are constructed to prevent entrance of pest / vermin.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizers were measured too strong for sanitation. Dilute sanitizers and adjusted the automatic sanitizer dispenser to ensure the concentration of the quat sanitizer is at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Buffet coolers measured above 4.0C. Chef stated equipment replacement was to occur that day.Note: Food items are stored no longer than 2 hours at a time.Ensure that all food equipment used for food items are working properly to maintain adequate food temperatures.
    • 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?
      • Red back door was missing weatherstripping and light from the outside can be seen. Operator stated a work order has been placed for the door and overhead door.Ensure all exterior doors are constructed to prevent entrance of pest / vermin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The bottom of the stand up cooler had debris. 2. The dry storage room floor has debris build up in under the shelves.Clean the above mentioned areas and ensure all food equipment and storage areas are maintained in a clean and sanitary condition.