Ecole Secondaire Paul Kane High School - Cafeteria
12 Cunningham Road St. Albert AB T8N 2E9 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- 1. A food safety certificate was not observed at the time of inspection. Please submit a copy of the certificate to this office.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- 1. A food safety certificate was not observed at the time of inspection. Please submit a copy of the certificate to this office.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizing solution was not observed at the time of inspection. The operator prepared fresh bleach solution at the time of inspection. The operator was further advised to ensure that a sanitizing solution is available in the facility at all times. 2. Food contact surfaces were not being sanitized between tasks. This was discussed during the inspection. Please be advised to sanitize food contact surfaces between tasks. 3. Food debris was noted on hard-to-surfaces of the meat slicer. Please be advised that the meat slicer must be dismantled to achieve proper cleaning and sanitizing. Please clean the meat slicer.4. Wiping cloths were noted to be stored on prep counters. Please note that all wiping cloths must be stored in the sanitizing solution. Please do not store wiping cloths on prep counters.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. It was noted that food handlers were not washing hands between tasks. Food handlers were noted to be wiping hands using aprons, touching their hair, wiping their nose and handling food items. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.2. It was noted that food handlers were not aware of glove policy. Guidelines for using gloves were discussed with the operator during the inspection. Please note that hands must be washed before putting gloves on and after taking them off and between glove change. Gloves must be changed between tasks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Staff drinks and food items were noted on prep counter, next and on top of commercial food and food related items. Please designate an area to store staff food items and drinks. Please do not store staff food items and drinks on prep counters. Please be advised not to eat or drink in the kitchen.2. Food items were noted to be stored on the floor on dry storage area. Please note that all food items must be stored at least six inches above the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the food handlers were not loading the dishwasher properly. Cutting boards were noted to be stored on top of each other without a barrier making it difficult to get proper cleaning and sanitizing. Proper way to load dishwasher tray was discussed with the operator during the inspection. Please do not store dishes on top of each other. Please load dishwasher properly.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. A food safety certificate was not observed at the time of inspection. Please submit a copy of the certificate to this office.2. Multiple students were observed to be in the kitchen prepping and handling food. Students were not trained properly. Two staff members indicated that they are trying to supervise but higher numbers of students make it difficult to supervise. Please either increase the number of supervisors with food safety certificate or decrease the number of students in the kitchen area and train these students properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Buildup was noted on the can opener at the time of inspection. Please clean and sanitize the can opener.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A prep cooler and hot holding unit had no thermometer. Thermometers were provided during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Sanitizer was prepared to 1000ppm of bleach. Ensure sanitizer used on food contact surfaces is prepared to 100ppm by mixing half to 1 teaspoon if bleach to 1litre of water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in the cooler was measured at 37C internally. Operator indicated gravy was moved to the cooler within the last 30 mins after food service. Ensure hot food is properly cooled before moving to the cooler.Proper cooling methods should be followed to cool food rapidly before moving to the cooler;1. Use an ice bath2. Ice wand and stir frequently3. Portion food into shallow metal containers
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink by the display cooler was inaccessible. Oven and cart was moved to another area of the kitchen. Ensure the handwashing sink is always accessible.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizing solution was not observed in the facility. The operator prepared a fresh bleach solution during the inspection. The operator was further advised to ensure that a bleach solution is available in the facility at all times. 2. Wiping cloths were noted to be stored on prep counters. Please be advised that all wiping cloths must be stored in a sanitizing solution at all times. All wiping cloths were moved in the bleach solution during the inspection. 3. Food debris was note on hard-to-reach surfaces of the meat slicer. A meat slicer must be dismantled to achieve full cleaning and sanitizing. A brush must be used to clean hard-to-reach surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands in between tasks. Food handlers were unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed before putting gloves on, after taking them off, and between changing gloves. Please wash hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- It was noted that the dry storage area needs to be organized. Please organize the dry storage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine was not plumbed in properly. The defrost line was noted on the floor. Please plumb-in the defrost line of the ice machine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?