Ernest Manning High School
20 Springborough Boulevard SW Calgary AB T3H 0N7 · Food - General
6 inspections
- 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)?
- A waterproof maximum-registering thermometer was not available to monitor the dishwasher rinse temperature.*Purchase a waterproof maximum-registering thermometer to accurately record the dishwasher temperature. The minimum required surface temperature at the dish level must reach 71°C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A waterproof maximum-registering thermometer was not available to monitor the dishwasher rinse temperature.*Purchase a waterproof maximum-registering thermometer to accurately record the dishwasher temperature. The minimum required surface temperature at the dish level must reach 71°C.
- 23. Is the facility maintained in a clean and sanitary condition?
- The dishwashing area and the area beneath the cooking line were unclean, with visible food debris present.*Ensure these areas are thoroughly cleaned and maintained in a sanitary condition at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the QUAT solution was 50ppm. Please ensure the concentration of the QUAT sanitizer is 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Propane tanks were stored by the handwash sink in the kitchen.-remove the propane tanks.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food/sauce spills/debris were observed under the shelving in the walk-in cooler.-clean the shelves, floor, etc in the walk-in cooler.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Demand Inspection
0 infractions