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Ecole Sainte Catherine - Food

10309 102 Avenue Lac La Biche AB T0A 2C0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored in horizontal bins facing different directions.Ensure utensils are stored so the business ends face the same direction to help reduce potential contamination when handling.Utensils were stored in vertical bins with the business side up.Ensure utensils are stored business side down in vertical bins to help reduce potential contamination when handling.Plan is to run all utensils through the dishwasher and sort properly prior to lunch service starting.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no cover for the ventilation fan above the stove, which creates the potential for dust from the fan to enter food.Cover the ventilation fan.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Two Alberta Food Safety Basics certificates were observed; one individual is currently on leave and the other certificate was expired.At least one person at the facility involved with food handing must have current food safety training.It is highly recommended that all staff handling food, including as part of cooking activities with children, have at least the Alberta Food Safety Basics course.Information sent via email.
  3. Monitoring 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)?
      • Chlorine bleach is used as the sanitizer in the kitchen. Test strips could not be located.Ensure chlorine test strips are available and used to verify sanitizer concentration each time a solution is prepared.Chlorine bleach solutions must be maintained at 100-200 ppm for food contact surfaces.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the kitchenette did not have an internal thermometer present.Ensure the fridge has an internal thermometer present to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pure maple syrup specifying "refrigerate after opening" was found opened at room temperature. Approximately half the bottle remained and the outside was sticky and dusty.Maple syrup was pulled from the shelf during inspection to be thrown out.Ensure label directions for food storage are followed.