Skip to content
Loading map…

Eaglesham Community Hall

5105 48 Avenue Eaglesham AB T0H 1H0 · Food - General

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility has in house pest control monitoring program. AHS checklist copies available onsite, however not filled out (operator emailed the photos of the printed copies of pest control log)Ensure AHS pest control monitoring checklist is completed once a month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Copies of the daily and monthly cleaning logs are available, however not filled out. (Operator sent the photos of the logs via email)The daily cleaning log must be completed the day the kitchen is in use.The monthly cleaning log must include documentation of deep cleaning tasks, such as:Cleaning under stoves and equipmentCleaning the interior of refrigeratorsOther areas that require periodic deep cleaningMaintaining these logs ensures proper sanitation.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure all food contact surfaces are sanitized after cleaning.Approved sanitizing solution such as chlorine/ bleach or quats is available. AHS sanitizing solution document will be provided. Approved Sanitizing Methods1. Spray Bottle Method (Wipe Twice Technique):- Step 1: Wipe surface with soapy water to remove debris.- Step 2: Spray with sanitizing solution and wipe to sanitize.- Step 3: Spray again and allow to air dry—do not wipe.2. Wiping Cloth Bucket Method:- Keep a bucket filled with sanitizing solution at all times.- Store wiping cloths inside the solution when not in use.- After each use, return cloth to the sanitizing solution.- Prepare a fresh sanitizing solution every 4 hours or sooner if visibly dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the refrigerator at the time of inspection.Ensure that accurate thermometers are installed in all coolers and freezers to monitor internal temperatures
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not availableEnsure to have chlorine test strips to confirm the concentration of sanitizing solution
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • In house pest control monitoring program. Monthly monitoring records are not kept. AHS checklist will be provided.Ensure AHS pest control monitoring checklist is completed once a month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation is an outstanding violation from past inspection. Please confirm whether it has been corrected by submitting a photo showing the repaired countertop side striping, which was previously in disrepair.Counter top side striping was in disrepairEnsure to repair the side striping of the counter so that it is smooth, impervious to moisture and easily cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Daily and monthly cleaning logs must be available and up to date.- The daily cleaning log should be completed the day the kitchen is in use.- The monthly cleaning log must include documentation of deep cleaning tasks, such as:Cleaning under stoves and equipmentCleaning the interior of refrigeratorsOther areas that require periodic deep cleaningMaintaining these logs ensures proper sanitation