Chinook Winds Concession
200 - 2853 Chinook Winds Drive SW Airdrie AB T4B 3S5 · Food - General
3 inspections
- Risk Management Inspection
2 infractions
- 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?
- 1. Significant gap noted under concession door and light visible.COMPLETE THE FOLLOWING:1. Replace weatherstripping to close up gap and prevent entry of insects and pests into the food facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Cover missing on wall to the left of the dishwashing sink.COMPLETE THE FOLLOWING:1. Replace cover so area is easy to clean and maintain.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Facility only had lemon scented bleach on site.COMPLETE THE FOLLOWING:1. Purchase unscented household bleach for making food grade sanitizers, as lemon scented bleach may contain additional ingredients that are not food safe.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Staff indicated they are using Lysol multi-surface cleaner and disinfectant for sanitizing counters. Product label reviewed during inspection, and there were no instructions for food contact surfaces. Staff informed not to use on counters or any surfaces where food is being prepared.COMPLETE THE FOLLOWING:1. Use food grade detergents and sanitizers for cleaning and sanitizing food contact surfaces.
- 09. Are chemicals stored and handled in a safe manner?
- 1. Spray bottles were not labeled.COMPLETE THE FOLLOWING:1. Ensure spray bottles are always labeled to indicate their contents and prevent misuse of chemicals.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **CORRECTED**1. When describing the 2-compartment sink manual dishwashing procedures, staff stated they were washing, rinsing and air-drying reusable dishes, but were not sanitizing dishes. The correct dishwashing procedures were discussed during the inspection.COMPLETE THE FOLLOWING:1. Ensure manual dishwashing includes washing with warm water and soap and rinsing in the first compartment, followed by immersing dishes in sanitizer in the second compartment for a minimum 2 minutes. 2. Refer to dishwashing procedure posted at dishwashing sink in concession.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. No chlorine test strips available for testing sanitizer.COMPLETE THE FOLLOWING:1. Purchase test strips and test sanitizer regularly to ensure it is maintained at a minimum 100ppm concentration for adequate sanitizing of 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?
- 1. Significant gap noted under concession door and light visible.COMPLETE THE FOLLOWING:1. Replace weatherstripping to close up gap and prevent entry of insects and pests into the food facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Cover missing on wall to the left of the dishwashing sink.COMPLETE THE FOLLOWING:1. Replace cover so area is easy to clean and maintain.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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)?
- Supply quats sanitizer test strips to measure quats sanitizer levels. Maintain concentration of sanitizer between 200-400 ppm at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?