Cold Lake Elementary - Servery
803 16 Avenue Cold Lake AB T9M 1M2 · Food - General
5 inspections
- 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 previously noted ceiling tile appeared improved; however, a small visible water mark remained at the time of inspection. A new or remaining water mark may indicate ongoing moisture intrusion, and stained or damaged ceiling materials are not considered easily cleanable. Please ensure the source of moisture has been identified and corrected, and replace any stained or damaged ceiling tiles as needed.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips on site were expired.Expired strips may not provide accurate readings.Please obtain new test strips to ensure proper sanitizer concentration monitoring.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile in the elementary school concession kitchen continues to show visible dry water staining. This was noted during the previous inspection, and the affected area has increased in size.Damaged ceiling materials are not cleanable and may indicate an ongoing moisture issue.Please replace the affected ceiling tile and please address the source of moisture to prevent further damage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bottom of the racks in the two-door stainless steel refrigerator and adjacent interior walls show accumulation and what appears to be mould-like growth.Food contact and non-food contact surfaces must be maintained in a clean and sanitary condition to prevent contamination.Please thoroughly clean and sanitize the affected areas and please incorporate this task into the routine cleaning schedule to prevent recurrence.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring 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?
- One of the ceiling tiles in the kitchen has visibly dry water marks. Please replace affected tile.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Several expired condiments were found in the PAC fridge, please discard all food that have expired best before dates.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure a sanitizer solution is made every day. This solution is requierd to sanitize food counters and any equipment that cannot be washed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please adjust fridge to 40F or colder. At time of inspection, the fridge was found to be at 43F.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please provide litmus test paper strips to verify sanitizer concentration - in spray bottles and in the sink. If using bleach, litmus test paper strips for sodium hypochlorite are required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure the following areas are cleaned:1. Shelves in stainless steel fridge2. Area around ceiling vents.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Several expired condiments were found in the PAC fridge, please discard all food that have expired best before dates.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure a sanitizer solution is made every day. This solution is requierd to sanitize food counters and any equipment that cannot be washed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please adjust fridge to 40F or colder. At time of inspection, the fridge was found to be at 43F.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please provide litmus test paper strips to verify sanitizer concentration - in spray bottles and in the sink. If using bleach, litmus test paper strips for sodium hypochlorite are required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure the following areas are cleaned:1. Shelves in stainless steel fridge2. Area around ceiling vents.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?