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Elbow Fire Base Camp Food Services

5598 Highway 66 Kananaskis AB T0L 0K0 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • * Dishwasher temp. records were not taken. Operator was not aware of how long the dishwasher was not operating properly.
  2. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • * Dishwasher temp. records were not taken. Operator was not aware of how long the dishwasher was not operating properly.
    • 09. Are chemicals stored and handled in a safe manner?
      • * Oxivir Plus disinfection solution was used for food contact surfaces. Corrected during the inspection. Operator prepared Quat sanitizer solution during the inspection. Please ensure food grade sanitizer solutions are used for the food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * High temp. dishwasher sani cycle temperature was not compliance. Dishwasher was run multiple times, but temperature was not rising more than 62 C degrees.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * Soap dispensers were empty. Corrected during the inspection. * Paper towel dispensers were empty. Corrected during the inspection. Please ensure hand washing stations are properly stocked at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are required. * Knife storage surface*Bulk bins surface
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions were strong in all sanitizer spray bottles. Corrected during the inspection. Operator diluted solutions. Discussed with the operator onsite to make sure they are following manufacturing instruction for proper measurement to dilute the QUAT solution to make it food grade (200ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Bulk food containers did not have proper lid on them; they were covered with big tray. Please make sure bulk food containers have proper lids on them and properly covered.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Quat sanitizer solution in the bottle was too strong. Corrected during the inspection. Diluted with water during the inspection by the operator onsite. Concentration of the Quat sanitizer solution was measured at 200ppm.* Noted during the inspection that water vinegar mixture was used for tables surfaces in the dining area. Please make sure Quat sanitizer/ or any other approved sanitizer solution is used for table surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bacon and onion container for daily prep was stored under the soap dispenser by the handwashing sink. Corrected during the inspection. Containers were placed in the dishwashing sink. Please make sure clean food containers during the prep or any other times are not left by the hand washing sink, under the soap and paper towel dispensers to prevent contamination of the food and utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Plastic bowls noted in the bulk food containers for measuring the food items. Please make sure proper measuring scoops with handle are supplied for bulk food containers to prevent contamination of the food. *Knives were stored behind the prep table by the wall. Please make sure knives are stored in a clean storage container to prevent contamination of the food equipment.* Bulk food containers did not have proper lid on them; they were covered with big tray. Please make sure bulk food containers have proper lids on them and properly covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand washing sink in the kitchen was not stored in the paper towel dispenser. Please make sure paper towels are stored properly in the dispenser to prevent contamination of the paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap left in the soap dispenser at the hand washing sink by the front service counter. Corrected during the inspection. Operator refilled the soap dispenser.Please make sure hand washing sinks are supplied with hot and cold running water, soap and paper towel at all times.