Dunn & Company Kitchen + Mercantile
117 Main Street Chestermere AB T1X 1V2 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips on-site for chlorine sanitizing dishwasher. Please obtain chlorine test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation canopy was dirty and required cleaning. Operator stated that cleaning had been scheduled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Package of raw beef was sitting on counter. This was placed into cooler during the inspection. Ensure all high risk food is stored under temperature control.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A staff purse was stored on prep surface in kitchen. Please ensure staff personal items are stored in designated area and kept off of food preparation surfaces. 2. A bag of potatoes and a bag of sugar was stored directly on the floor. Please ensure all food is stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Top of prep cooler measured approximately 10 degrees Celsius. Please ensure top of prep cooler is kept closed when not in use to ensure temperature is maintained at 4 degrees Celsius or below. Lid was closed during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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)?
- Sink at front was used to wash tea cups. Ensure tea cups are sanitized after washing. Use sink in dishwashing area and keep front of house sink clear for handwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?