Chateau Vitaline - Servery
5018 52 Avenue Beaumont AB T4X 1P3 · Food - General
12 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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 finishes between the dishwasher and the doorway are in a state of disrepair (e.g. missing a piece of baseboard, chipped paint).Please ensure all finishes in the kitchen area are smooth, wipeable, durable and easily cleaned.
- 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
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Site did not have any test strips to confirm concentration of the sanitize. Get test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer not available in the servery. Ensure that a food safe sanitizer is available in the servery for food contact areas. Please note that Diluted Oxivir Plus or Oxivir TB disinfectant solutions are not food safe.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Inproper food covers were being used to cover food products saved for residents (e.g. Paper towels). Immediately stop and use proper food covers.Staff personal items and food products were found stored in the servery next to resident foods. Please remove staff personal items and foods and store in designated staff area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer in the cooler appeared to be broken, please replace.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff members were improperly saving breakfasts for residents (e.g. sausage, toast, oatmeal). Saved breakfasts were found on the counter under a paper towel at room temperature in the danger zone. PHI reviewed with staff member when saving food for residents, the food products must not be stored in the danger zone (4C-60C). Food products must be kept at 4C or lower in a cooler or 60C or higher in the hot holding unit. All saved food products were discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer not available in the servery. Ensure that a food safe sanitizer is available in the servery for food contact areas. Please note that Diluted Oxivir Plus or Oxivir TB disinfectant solutions are not food safe.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer not available in the servery. Ensure that a food safe sanitizer is available in the servery for food contact areas. Please note that Diluted Oxivir Plus or Oxivir TB disinfectant solutions are not food safe.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer not available in the servery. Ensure that a food safe sanitizer is available in the servery for food contact areas. Please note that Diluted Oxivir Plus or Oxivir TB disinfectant solutions are not food safe.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer not available in the servery. Ensure that a food safe sanitizer is available in the servery for food contact areas. Please note that Diluted Oxivir Plus or Oxivir TB disinfectant solutions are not food safe.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel observed on counter top next to hand sink and not in covered dispenser. Ensure that paper towel is stored in covered dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?