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Centex Burnt Lake - Kitchen

101 - Burnt Lake Trail Red Deer County AB T4S 0K6 · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer machine had a buildup of dried food debris underneath the blade. This is evident that the slicer is not being taken apart properly or non-movable pieces are not being sanitized.Bleach was available on site. However, no bleach was presently prepared in a bucket or container for use. Ensure sanitizer is prepared at all times and changed frequently throughout the day (2-3 times or as if solution becomes dirty).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was sitting in a bowl out at room temperature. The temperature of the chicken measured 14C. Staff immediately discarded the chicken. Food should not be sitting out at room temperature for long periods of time. The proper methods for thawing out food are as followed:-Under cold running water-Removed from freezer and thawed out in fridge or a cold holding unit
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are rinsing dishes as last step in dishwashing.Staff are using a re-usable hand towel to dry utensils. Three compartment sink method for dishwashing is as followed:-Scrape any food debris off plate-Soak utensils in hot, soapy water (1st sink)-Rinse soap off utensils (2nd sink)-Sanitize utensils with 100 ppm of chlorine (three sink)-Air dry utensils
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. Please purchase chlorine test strips from a food or chemical supplier. If facility has chlorine test strips, provide proof.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was hanging in office. Staff removed and displayed permit at front of store for public to view.
    • 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 ventilation system has not been serviced since 2024 as per sticker located directly on the canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility needs to prioritize cleaning. The following areas need to be cleaned:-Ceiling tiles including around ceiling vents had a buildup of dust on them.-Food spilled on the bottom of the cooler next to front entrance door.-There was a buildup of food, grease, and debris underneath the grill, under and between equipment and appliances.-The walk in cooler floor under neath chicken had spills and debris. -The walk in cooler floor felt sticky underneath footing.-High touch areas such as fridge handles were sticky to touch.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold storage unit temperature for the sandwich cooler was above 4 C (14.4 C) The sandwiches were made a short time ago so they were moved to the walk in cooler which was below 4 C.Guru will put a workorder in to have the cooler serviced /repaired.Please correct by Feb 4 2025Hot holding temperatures were above 60 C.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Chlorine tested in any available sanitizer bottles, Operators must ensure adequate levels of 100ppm Clorine solution. Sanitizer Solution was prepared by operator and tested to be 100ppm.No test strips were available, operator will purchase Chlorine test strips.
  6. Initial Inspection

    0 infractions