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Church's Texas Chicken

700 - 2 Hebert Road St. Albert AB T8N 5T8 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • The faucet in the washroom was not operational at the time of inspection. Please repair the faucet. Please post "out of order" sign on the door until the faucet is repaired.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of quat solution was noted to be at 50 ppm. The stock container of quat solution was noted to be empty. The staff members were not testing concentration of quat solution. The stock container was changed during the inspection. The operator prepared fresh quat solution during the inspection. The staff members were advised to use a test strip to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times.2. Cleaning cloths were noted to be stored on prep counters. Cleaning cloths were noted to be in physical contact with cooking utensils. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not leave them on prep counters or in physical contact with cooking utensils. 3. It was noted that the facility was not sanitizing food contact surfaces. Please ensure that food contact surfaces must be sanitized using a sanitizing solution between tasks.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Food handlers were unaware of glove policy. Food handlers were noted to be marinating chicken and moved to grab a clean container from clean dish area with marinated sauce on their gloves. Food handlers did not change gloves or washed hands between these tasks. Food handlers were also noted to be touching cleaning cloths and handling clean dishes. Glove policy and importance of hand washing was discussed with the operator. Hands must be washed between tasks, especially after handling raw meat, and before grabbing clean dishes, moving between stations, before putting gloves on and after taking them off or between glove changes, before handling ready-to-eat food items. Please wash hands between tasks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper manual dishwashing procedures. Please follow following manual dishwashing procedures:- wash with soap and water in the first sink. - rinse with clean water in the middle sink. - prepare quat solution for at 200 ppm. Use a test strip and ensure it is maintained at 200 ppm. Leave clean dishes fully submerged in the quat solution for at least two minutes. - air dry all dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was not testing concentration of quat solution. Please use a test strip to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet in the washroom was not operational at the time of inspection. Please repair the faucet. Please post "out of order" sign on the door until the faucet is repaired.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the bucket was at inadequate concentration.Ensure sanitizer is maintained at 200ppm, and replaced after every 2 hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly trap lights were on above food handling area and food utensils.Light was turned off during inspection.Ensure light are off during the day , turn lights on at the end of food handling and after removing utensils.
  6. Monitoring Inspection

    0 infractions