Chinook Lanes
942 Hyde Street Pincher Creek AB T0K 1W0 · Food - General
3 inspections
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing procedures were not observed at the time of inspection; however, the operator described a process that does not include a sanitizing step. The operator indicated that utensils are washed with soap and water and then rinsed only.Operator was advised to implement proper manual dishwashing procedures: wash in the first sink with soap and water, rinse with clean water, then sanitize in a second sink using a bleach solution at 100 ppm. Items must remain submerged in the sanitizing solution for a minimum of 2 minutes, followed by air drying on a clean rack.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips were not available on-site to verify sanitizer concentration. Please ensure appropriate test strips are obtained from a food or chemical supplier and used to regularly monitor disinfectant levels.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator washes dishes first in soap and water, then rinses the water off as a final step. Discussed washing dishes as followed: in the first sink, wash with soap and water, then rinse dishes with water. The second sink, fill with water and bleach at 100 ppm. Let the dishes soak in the bleach solution for 2 full minutes before air drying on the dish rack.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility did not have bleach test strips to measure disinfectant's concentration. Discussed purchasing test strips from a food or chemical supplier.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?