Covenant Health Bonnyville Health Centre - Main Kitchen
5001 Lake Shore Drive Bonnyville AB T9N 2J7 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The commercial dishwasher was tested and recorded a sanitizing cycle temperature of 63.3°C. After multiple readings, the temperature did not reach the required 71°C. Ensure that a work order has been placed for the dishwasher repair. In the meantime, use the 3-compartment sink for manual sanitizing until the issue is resolved, and continue maintaining the temperature log sheet for the dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food debris was observed on the can opener, and leftover food debris was found on one of the ice cream scoops. The supervisor removed these items from use and placed them in the dishwashing area.Please ensure that all utensils are properly washed and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- The top rack of the stainless-steel bowls and inserts was observed to have a buildup of dust. Clean and sanitize the storage rack and the utensils on the top rack, and include this task in the daily cleaning schedule due to its proximity to the overhead exhaust vent.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Vinegar bottle was observed under the table in the main kitchen.Facility already have Quat sanitizer in place. Manager confirmed that staff will be make aware about using the Quat sanitizer on the counters.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Vinegar was being used as a sanitizer to sanitize the preparation counters/surfaces. Actions taken:-Staff was instructed not to use vinegar as a sanitizer. Vinegar is not an approved sanitizer as per Alberta Food Regulations.-Facility also has sanitizers such as bleach and Quat (those are approved sanitizers). Staff was instructed to use those to sanitize the counters/surfaces.
- 09. Are chemicals stored and handled in a safe manner?
- -Some of the chemical bottles were not labeled. Action taken:-Staff was instructed to label all the chemicals with their names/content to avoid chemical misuse/contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A bottle in the dishwasher area was not labelled. The operator corrected it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods for client consumption in all coolers and freezers were at safe temperatures. Foods in the small staff cooler was at 8C. Please ensure all coolers can maintain 4C or lower.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Forks and spoons were not placed in containers with all business ends facing the same direction. The operator corrected it.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher can only reach 63C due to a failed booster, which was not satisfactory. Temporarily, please ensure dishes are washed, rinsed, and then sanitized manually using an approved sanitizer until the dishwasher is fixed. Please see the attached dishwashing poster.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The quats testing strips were expired. Please purchase new ones.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A few ceiling tiles were missing in the dishwasher area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?