Community Christian Center
612 6 Street SE Slave Lake AB T0G 2A3 · Food - General
5 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The kitchen is not equipped with a probe thermometer.Ensure to obtain and equip the kitchen with a functional food grade probe thermometer (capable of reading 0 - 100 degrees C) to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature chemical dishwasher in the kitchen was tested twice by Public Health Inspector and a chlorine residual of 10 - 50 PPM was verified. After reviewing the label on the chlorine sanitizer bottle (HYPOCHLOR 12), it states that "This product loses strength slowly over time. Recommended use period is within 90 days of purchase".Operator agreed to complete dishwashing manually in the 3-compartment sink until they order a new chlorine sanitizer for the dishwasher. Ensure that new chlorine sanitizer is obtained for the dishwasher so it is able to maintain a chlorine residual of 100 PPM for effective sanitization of reusable dishware and utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **Update (August 19, 2025): The dishwasher has been serviced as of last week by facility maintenance staff. The chlorine line was observed to be able to dispense chlorine into the mechanical dishwasher, however it was run various times by PHI, and is still resulting in a chlorine residual reading of 0 ppm. PHI reviewed the safety data sheets for the liquid chlorine sanitizer (DIN 01983342) which states that the sanitizer has a shelf life of 8 months. Operator confirmed that it has been more than 8 months since the bottle has been purchased and opened. PHI advised to have new bottles of liquid chlorine sanitizer ordered from their chemical supplier. Operator agreed to continue to complete a sanitizing step manually in the 3-compartment sink after dishware/utensils are run through the dishwasher OR to complete dishwashing manually in the 3-compartment sink, as instructed by PHI. Investigate the issue to ensure the chemical dishwasher is maintained in proper working order for the effective sanitization of food equipment, dishware and utensils.
- 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 ventilation range hood was observed to not have a service date sticker indicating when it was cleaned and its' next scheduled service date.Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its' maintenance.**Note: The range hood was observed to be maintained in a clean and sanitary condition with no visible grease build-up.**Update (August 19, 2025): The ventilation range hood has still not been serviced by a professional cleaning company.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A white stand up freezer unit was observed to be missing a thermometer. All freezer units must be equipped with a functional thermometer to verify adequate temperatures are maintained for safe food storage. Obtain a thermometer designed for use in the freezer unit to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezer unit was verified by PHI during the inspection. The unit was measured at a temperature of -18 degrees C at the time of the inspection and can be set to a lower temperature if needed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility is equipped with a mechanical dishwasher with chemical sanitization step with chlorine. The inlet tube was noted to be in disrepair and no sanitizing chemical was observed to be pumped into the mechanical dishwasher. The chlorine reading was at 0 ppm.Operators will complete dishwashing manually in the 3-compartment sink.**Update (July 16, 2025): During the routine inspection, the chlorine line was able to dispense chlorine into the mechanical dishwasher, however it was run various times and was still resulting in a chlorine residual reading of 0 ppm. PHI advised operator to complete a sanitizing step manually in the 3-compartment sink after dishware/utensils are run through the dishwasher OR to complete dishwashing manually in the 3-compartment sink. Investigate the issue and ensure the dishwasher is serviced as required for its maintenance.
- 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?
- Pest control records were not being adequately maintained. AHS template, pest control checklist, was provided to the operator and completed during the inspection.Ensure that pest monitoring is completed monthly with records kept on site.**Note: There was no evidence of pest activity observed during the inspection.
- 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 ventilation range hood was observed to not have a service date sticker indicating when it was cleaned and its' next scheduled service date.Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its' maintenance.**Note: The range hood was observed to be maintained in a clean and sanitary condition with no visible grease build-up.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility is equipped with a mechanical dishwasher with chemical sanitization step with chlorine. The inlet tube was noted to be in disrepair and no sanitizing chemical was observed to be pumped into the mechanical dishwasher. The chlorine reading was at 0 ppm.Operators will complete dishwashing manually in the 3-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?