Colonel Irvine Junior High
412 Northmount Drive NW Calgary AB T2K 3H6 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1.Cleaning clothes were being kept in a soap water solution instead of a bleach water solution. Please ensure used cleaning clothes are kept in a bleach water solution of 100ppm when not in use.Operator obtained a bucket to store the clothes are stored in a bleach solution.2. Bleach water solution in spray bottle was too strong at the time of inspection and had a ppm of 500 when tested. Ensure bleach water solutions are at a ppm of 100 ppm.Operator remade bleach water solution onsite.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1.BB4CK Facility was not recording the temperature of sandwiches upon arrival.please ensure sandwiches are probed with a thermometer upon arrival to ensure the temperature is at 4C or lower, and record the temperatures in a daily log.2. BB4CK A thermometer calibration log and instructions on how to calibrate a thermometer was not being kept.Please ensure calibration instructions and logs are kept and recorded onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- BB4CK program did not have a thermometer to check the internal temperature of sandwiches.Please acquire a probe thermometer
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedures were not being followed with items not being fully submerged and no one directional flow.Please establish a one directional flow of dishes in the three-compartment sink and ensure all dishes are fully submerged during sanitation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large trays that are too big to be fully submerged in the 3-compartment sink were being used for cooking.Please refrain from using the large trays and ensure all equipment washed in the three-compartment sink can be fully submerged.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility did not have a written sanitation procedure.Please create a written sanitation procedure that highlights the cleaning and sanitation requirements for the food establishment, and all equipment and utensils that are cleaned and sanitized, as well as a list of all cleaning and sanitizing agents used including their concentrations and uses
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no chlorine sanitizer prepared. Ensure a 100-200ppm solution is prepared at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Vinegar and water spray bottle was not labelled. Ensure all cleaning products are labelled so that the contents can be identified.
- 15. Is the facility free of a pest infestation?
- Mouse dropping found throughout dry storage area and behind cooler in kitchen area. Ensure this area is cleaned and sanitized. Ensure activity is monitored regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?