Drayton Valley Curling Club
5737 45 Avenue Drayton Valley AB T7A 1R3 · Food - General
4 inspections
- Risk Management 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 bar uses the dishwashers in the adjacent kitchen for dishwashing. Chlorine sanitizer in the main low-temperature dishwasher registered at 100 ppm. However, the glasswasher is still not reaching an adequate chlorine sanitizer concentration. Parts to repair the glasswasher are on order. In the meantime, the main low-temperature dishwasher must be used exclusively.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Contaminated cleaning cloths were observed in the sink and on work surfaces, which interferes with safe food handling and could lead to cross-contamination. Corrective action: Reusable cleaning cloths need to be laundered frequently (best practice would be after every operational day), and stored in an approved sanitizer solution during periods of inactivity within operational hours
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar uses the dishwashers in the adjacent kitchen for dishwashing, however these are currently not functioning properly. 1. The glasswasher was not achieving a chlorine concentration of 100 ppm or a temperature of at least 71 degrees Celsius at the plate level with a probe thermometer. 2. The low-temperature dishwasher was not achieving a chlorine concentration of 100 ppm. Corrective action: The dishwashers must be serviced so that they can effectively clean and sanitize dishware, equipment, and utensils. Until they can meet the above noted conditions, you must convert to manual dishwashing.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Waste and recycling is not being disposed of at an acceptable frequency, which could lead to the attraction and harbourage of pests. Corrective action: Waste and recycling must be disposed of at the end of each operational day, at minimum.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Contaminated cleaning cloths were observed in the sink and on work surfaces, which interferes with safe food handling and could lead to cross-contamination. Corrective action: Reusable cleaning cloths need to be laundered frequently (best practice would be after every operational day), and stored in an adequate sanitizer solution during periods of inactivity within operational hours
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar uses the dishwashers in the adjacent restaurant for dishwashing, however these are currently not functioning properly. 1. The glasswasher was not achieving a chlorine concentration of 100 ppm or a temperature of at least 71 degrees Celsius at the plate level with a probe thermometer. 2. The low-temperature dishwasher was not achieving a chlorine concentration of 100 ppm. Corrective action: The dishwashers must be serviced so that they can effectively clean and sanitize dishware, equipment, and utensils. Until they can meet the above noted conditions, you must convert to manual dishwashing.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Waste and recycling is not being disposed of at an acceptable frequency, which could lead to the attraction and harbourage of pests. Corrective action: Waste and recycling must be disposed of at the end of each operational day, at minimum.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach concentration was low during inspection. New bottle to be replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?