Chez Nouveau Concession
426 6 Street S Lethbridge AB T1J 2C9 · Food - General
7 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 sanitizer solution was not available for sanitizing food preparation surfaces, as the operators were using Clorox wipes instead. The operator prepared a chlorine sanitizer solution during the inspection, which measured 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available to verify the concentration of the sanitizer solution. Please ensure that test strips are available and used to verify the sanitizer concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer was not observed in the white refrigerator in the kitchen. Ensure a thermometer is placed in the refrigerator to monitor its temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile was observed missing in the kitchen. The operator replaced the tile to prevent dust from falling onto food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring 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?
- One of the ceiling tiles was missing. The staff reported that the water drain was leaking and is being repaired. Please ensure that the water leak is repaired, and the ceiling tile is replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?