Elk Point Healthcare Centre - Food
5310 50 Avenue Elk Point AB T0A 1A0 · Food - General
11 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- 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)?
- Dishwasher rinse temperature was at 67C, 69C and 72C, respectively after being run three times. Ensure that the dishwasher rinse temperature is at least 71C prior to dishwashing for effective sanitization.One recommendation is to obtain a waterproof probe thermometer and monitor the temperature at plate level prior to inserting the dishes in the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths observed on the food prep table. Ensure used wiping cloths are returned to sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing in standing fridge in the kitchen
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths observed on the food prep table. Ensure used wiping cloths are returned to sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer at bottles were at 50ppm QUAT.All four bottles were replaced and 200ppm QUAT achieved.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing in standing fridge in the kitchen
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High Temperature Dishwasher sanitizing at 67C. It should be at a minimum of 71C for effective sanitization of dishes and utensils. Ensure that dishes are sanitized after going through the dishwasher - Soak/immerse dishes into 100ppm bleach solution for 2min and then airdry afterwards. *Operator was informed to run all previously washed dishes through the sanitizer solution which she agreed to do.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- High Temperature Dishwasher sanitizing at 67C. It should be at a minimum of 71C for effective sanitization of dishes and utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions