Chimac
4831 50 Street Rocky Mountain House AB T4T 1B4 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer concentration was too strong (>200ppm).Staff remade sanitizer as correct concentration at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was blocked by the basket for cutlery. Discussed importance of ensure hand sink was not used for other activities than handwashing. Also discussed importance of handwashing anytime hands contaminated or when changing tasks.Sink was unblocked at time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 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 for the bleach sanitizer were expired. Please ensure new valid test strips are obtained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the facility is kept in a notably clean condition. However, because detergent and sanitizer bottles for the dishwasher are re-filled, bottles have substantial build-up accumulated. Please ensure the bottles are cleaned when re-filling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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?
- At the time of the inspection: 1) The table underneath the microwave was worn and unsmooth. 2) Some walls are starting to show signs of disrepair. Please ensure:1) The table is replaced or painted and sealed to be smooth and easy to clean.2) Please monitor and repair the walls as required.
- 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)?
- The chemical dishwasher tested a chlorine concentration of 50ppm at the time of the inspection.Please ensure the dishwasher sanitizing cycle is able to maintain a chlorine concentration of 100ppm. Until the dishwasher is properly functional, please use one compartment of the 3-compartment sink to sanitize dishes.
- 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?
- Please ensure the AHS pest control checklist is completed on a monthly basis (template provided).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At the time of the inspection: 1) The table underneath the microwave was worn and unsmooth. 2) Some walls are starting to show signs of disrepair. Please ensure:1) The table is replaced or painted and sealed to be smooth and easy to clean.2) Please monitor and repair the walls as required.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was maintained in a clean and sanitary condition, however sanitation records were not available. Please ensure sanitation records are established and maintained (template provided).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine-based sanitizer was available at concentration above 200ppm. Staff immediately diluted to appropriate concentration of 100ppm.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food safety records are not being maintained.*** Please use the attached template to ensure that food storage (hot/cold holding) temperatures, food contact surface sanitizer concentration and dishwasher sanitizer concentration are recorded at least once daily. ***
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The scoop for the bulk flour bin was found stored in the flour. Staff immediately removed the scoop, sent it through the dishwasher and returned to proper location.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Pepsi cooler in the kitchen was at 7.2°C. Perishable foods requiring refrigeration were stored within this fridge.*** IMMEDIATELY remove all perishable foods requiring refrigeration (i.e. dairy, sauces, etc.). *** *** Adjust temperature/service unit to ensure temperature is maintained at 4°C or less. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an excess of grease, grim and food debris build-up in hard-to-reach locations under and behind stationary equipment at the junction where walls and floor come together. This build-up serves as attraction to pests.*** Please ensure that these areas are IMMEDIATELY thoroughly cleaned and continue to be cleaned on a regular basis. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At the time of the inspection, a bowl was identified inside the bulk rice container used to scoop the rice. This practice was discussed with the operator, informing them that leaving any utensil in a bulk item poses a potential to cause contamination. The operator immediately corrected this item.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Upon arrival at the kitchen area, the hand sink was being used to hold small dishes in a drying rack. Continuous, unobstructed access to the hand sink was discussed. The operator immediately corrected this item.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- At the time of the inspection, a build-up of food debris and dirt was noted in hard-to-reach areas, like under and behind the grill and fryers and in the back storage area in corners that we not easily accessed. This observation was discussed with the operator as the overall cleanliness was good, except for these areas. Keeping these areas clean is important, because they provide attraction, food and harbourage for pests.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?