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Copper Sky Seniors Community Partnership - Serveries

100 McLaughlin Drive Spruce Grove AB T7X 0N1 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor Fridge verified at 7.8 C with calibrated probe thermometer.4th floor fridge verified at 5 C with calibrated probe thermometer. Fridge gauge adjusted during inspection.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor Fridge verified at 7.8 C with calibrated probe thermometer.4th floor fridge verified at 5 C with calibrated probe thermometer. Fridge gauge adjusted during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 4th floor servery hand sink (in dining room/entrance to servery) was off and paper towel empty. Water at sink has been partially turned off. Site has client that is taking paper towels. Reviewed ensuring that sink is operational and supplied with soap and paper towel.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food products observed on 3rd floor servery. Ensure all open products are transferred/placed into a sealable container or otherwise sealed.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sunny Villa Cottage sanitizer verified at 100 ppm Quat. Ensure solution is maintained at 200 ppm and replaced as needed
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food products observed on 3rd floor servery. Ensure all open products are transferred/placed into a sealable container or otherwise sealed.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sunny Villa Cottage sanitizer verified at 100 ppm Quat. Ensure solution is maintained at 200 ppm and replaced as needed
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food products observed on 3rd floor servery. Ensure all open products are transferred/placed into a sealable container or otherwise sealed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor fridge verified at 6.2 C. Ensure fridge can maintain a temperature of 4.0 C or colder. Repair or replace fridge. Thermometer could not be located in 3rd floor fridge. Staff using temperature dial/gauge on fridge. Ensure staff are using a thermometer for verifying the temperature. Install fridge thermometer.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in the first floor cottages were verified at <200ppm quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open products observed in serveries on the second and fourth floors. Ensure all open products are transferred to container with sealablelid.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed chemical in first floor cottages that were improperly labeled with contents. Ensure products are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Fridges on the second floor and third floor serveries were verified at >4.0 C. Check fridges in 1 hour to confirm fridges can maintain a temperature of 4.0 C or colder. Repair or replace cooler if temperatures cannot be maintained. -Creamers on first floor cottage observed on cart at room temperature. Ensure creamers and high-risk or potentially hazardous products are maintained at 4.0 C or colder.September 8, 2023 - Second floor fridge verified at 5 C (product and thermometers). Temperature logs for fridge have not being maintained, Ensure that staff take taking and recording temperatures as required. Ensure cold storage units are maintained a 4.0 C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left over plate of food from lunch observed on the steam table (that at time of inspection). Food on plate verified at 21 C. Reviewed safe handling and storage temperatures of food items. September 8, 2023 - Leftover plated food (oatmeal and eggs) were observed on top of the steam table in the Country cottage servery. Reviewed importance of ensuring food is maintained at safe temperatures (4.0 C or colder OR 60 C or hotter). High risk and potentially hazardous foods should not be stored at room temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dirt build up observed in the following: floors, food debris in cabinets/drawers, fridge, fronts of cupboards, and juice dispenser
  9. Risk Management Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Fridge on third floor servery verified at 20 C. High risk and potentially hazardous products observed inside fridge including plated food items, yogurt, beverages, etc. Products discarded during inspection.Plate of food (leftover lunch) observed on top of steam table. Product verified at 21 C. Reviewed temperature requirements for food items. Product discarded during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in the first floor cottages were verified at <200ppm quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open products observed in serveries on the second and fourth floors. Ensure all open products are transferred to container with sealablelid.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed chemical in first floor cottages that were improperly labeled with contents. Ensure products are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Fridges on the second floor and third floor serveries were verified at >4.0 C. Check fridges in 1 hour to confirm fridges can maintain a temperature of 4.0 C or colder. Repair or replace cooler if temperatures cannot be maintained. -Creamers on first floor cottage observed on cart at room temperature. Ensure creamers and high-risk or potentially hazardous products are maintained at 4.0 C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left over plate of food from lunch observed on the steam table (that at time of inspection). Food on plate verified at 21 C. Reviewed safe handling and storage temperatures of food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dirt build up observed in the following: floors, food debris in cabinets/drawers, fridge, fronts of cupboards, and juice dispenser