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Chinook Village

2801 13 Avenue SE Medicine Hat AB T1A 3R1 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were found on the food preparation counter. The operator was advised to place them in a sanitizer bucket to prevent contamination. The corrective action was taken promptly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket of peeled potatoes in the walk-in cooler was found without a lid. The operator was advised to cover it to prevent contamination from debris. It was addressed promptly.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Sysco thermometer in the walk-in cooler is not working accurately.(It is replaced with a new one.)
    • 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 above the walk-in freezer is water damaged.A pair of lights in the dishwashing area is not working.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures for the Frigidaire unit in the servery (second floor) are as follows:1. Freezer compartment = 2.4°C2. Refrigeration compartment = 6.9°C
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures for the Frigidaire unit in the servery (second floor) are as follows:1. Freezer compartment = 2.4°C2. Refrigeration compartment = 6.9°C
    • 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 fluorescent lamp in the servery (second floor) is burnt out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom shelf of the "Convotherm" combi oven is dirty. The "True Refrigerator" in the third floor servery has a water leak at its temperature control knob.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures for the Frigidaire unit in the servery (second floor) are as follows:1. Freezer compartment = 2.4°C2. Refrigeration compartment = 6.9°C
    • 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 fluorescent lamp in the servery (second floor) is burnt out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom shelf of the "Convotherm" combi oven is dirty. The "True Refrigerator" in the third floor servery has a water leak at its temperature control knob.