Entrance Fire Base - Food
Plan 15 Block 01 Lot 13 Hinton AB . · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed prepackaged whipped butter (37 individual servings) labeled “keep refrigerated” stored at room temperature on a countertop.- The chef discarded all 37 whipped butter servings into a garbage can during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility uses heat to sanitize dishes in the three‑compartment sink; however, the hot water temperature in the sanitizing compartment was measured at 62–65 °C, as verified using both the PHI’s and the chef’s probe thermometers. - Please ensure the sanitizing water temperature maintains at least 77 °C to effectively sanitize dishes. Investigate the hot water booster heater.- Advised the chef to use chemical sanitizer (100 ppm chlorine) until the sanitizing water temperature maintains at least 77C.
- 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 are not provided.- Please provide test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed cake/dessert left uncovered in the cooler. - Ensure all food items are properly covered to protect them from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The dedicated hand sink in the kitchen did not have hot water available at the time of inspection. It appeared that the hot water supply line was turned off at the shut-off valve underneath the sink.- The cook indicated that they had been using the dishwashing sinks for handwashing.- The cook restored hot water to the sink at the time of inspection. - Advised the cook to ensure hot water is available at the hand sink and that the food handlers must use this sink to wash hands.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Chlorine/bleach sanitizer solution in a spray bottle was found to be greater than 200 ppm.- The cook adjusted the concentration to 100 ppm. - Chlorine sanitizer solution must be maintained between 100 ppm and 200 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher is not in operation. Dishes are being washed and sanitized manually in the 3-compartment sink. - Please ensure the dishwasher is maintained in good working order.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- No chlorine/bleach test strips were available onsite.Please provide test strips to measure the concentration of chlorine/bleach solution.April 3: Operator advised test strips would be ordered.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Noted a cleaning cloth sitting on a countertop. Discussed the need to store reusable cleaning cloths in a sanitizing solution (100 ppm chlorine/bleach, or 200 ppm quat) when not in use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine/bleach test strips were available onsite.Please provide test strips to measure the concentration of chlorine/bleach solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions