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Columbia Icefield Glacier Discovery Centre Staff Camp

Highway 93 Jasper AB T0E 1E0 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the handwashing sink in the kitchen. Ensure that all handwashing sinks are adequately stocked with hand soap and paper towels at all times.
    • 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. The screen door attached to the side door at the dishwashing station is in disrepair. - Ensure it is repaired to prevent pest entry.2. No pest control records are available at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom at the dining room requires cleaning. N0 hand paper towels were available at the hand-washing sink in the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the dishwashing area requires improved cleaning. Debris and stains were observed on the flooring, including on the manhole cover located beneath the sink.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of foods in the cold holding unit at the serving line were measured at about 10 °C. It was observed that the refrigeration unit had been turned off, and the shallow bins in use were not suitable for maintaining safe food temperatures.- Ensure that the temperature of perishable foods in cold holding is maintained at 4 °C or below. Use appropriately sized bins that fit the serving refrigerator to support proper air circulation and temperature control.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the beginning of the inspection, the concentration of sanitizer in the final rinse water of the low-temperature dishwasher was measured at 0 ppm.Staff corrected the issue during the inspection by priming the chemical dispensing pump.- Ensure the concentration of chlorine sanitizer in the final rinse water is consistently maintained between 50–100 ppm to ensure effective sanitization.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer in the final rinse water of the low-temperature dishwasher is not being monitored regularly. No testing records were available for review at the time of inspection.- Implement a routine monitoring procedure and maintain the records to ensure the chlorine sanitizer concentration remains within the required range of 50–100 ppm.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no record on testing the centration of chlorine sanitizer in the final rinse of the low -temperature dishwasher. Log sheet is available. Ensure the daily testing and result recording starts today.
  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the sandwich preparation line was not supplied with hand paper towels. - Corrected during inspection. Ensure all hand sinks are always supplied with soap and paper towels to facilitate proper hand washing.
    • 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?
      • The side screen/door at the dishwashing room was left open. - Keep the door closed to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no record on testing the centration of chlorine sanitizer in the final rinse of the low -temperature dishwasher. - Ensure the sanitizer centration is checked and recorded on a daily basis.
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test kit is available to monitor the concentration of the sanitizer in the final rinse water of the low-temperature dishwasher. - Ensure the test kit is available.
    • 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. The screen door for the side door is missing. - Ensure the screen door is reinstalled. 2. The side door was left open. Staff closed it upon notification. - Keep this door closed until the screen door is reinstalled to prevent pest entry.