Denny's 6937
44 - 975 Broadmoor Boulevard Sherwood Park AB T8A 5W9 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Quat's sanitizer was measured at 50 ppm. The operator was advised to prepare a fresh sanitizing solution to achieve the required concentration of 200 ppm.2. Cleaning cloths were observed not to be fully immersed in sanitizer. The operator was advised that sanitizer buckets must contain sufficient solution to completely submerge wiping cloths to ensure proper sanitation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were measured at 23 °C on the top layer, while eggs on the lower tray were measured at 15 °C. The operator voluntarily discarded the top layer of eggs. Education was provided to the operator that eggs must be maintained at 7 °C or below at all times. The remaining eggs were relocated to the cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bread storage moved from recieving door, mop sink area to more appropaite area within the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring 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)?
- Dishwasher was producing a chlorine residual of 0ppm. Dishwasher was unable to produce a residual after multiple runs. Facility was switched to manual sanitizing in three compartment sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is not routinely checking to ensure that the dishwasher produces a chlorine residual. Facility needs to be testing dishwasher daily to ensure that there is a chlorine residual.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions