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Extendicare Leduc - Food

4309 50 Street Leduc AB T9E 6K6 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen HW sink was not operating properly/consistently due to an issue with the knee pedal. The staff indicate that it has been a recurring issue over the last while, with maintenance staff needing to fix it every couple of days. The supervisor indicated that they are planning to replace the sink.*Repair/replace the HW sink to ensure that it is consistently operational.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some edging of the tall cabinet was missing - repair/replace so that it is smooth, non-absorbent and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kettle used to boil water for tea had significant scale build up.Please ensure that equipment/utensils are maintained in a clean and sanitary manner.CDI - Reminder not to store pens / uncleanable items in a container shared with food utensils.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X The scoop for coffee grounds was stored with its handle in the product. This was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The main servery refrigerator temperature measured ~6C during the inspection. The temperature setting was adjusted from below the normal setting to a cooler setting during the inspection. Temperature was retested and found to be at ~2-3C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The servery cabinet toe kicks are missing leaving a space under the cabinets where dirt and debris are collecting on the unfinished flooring beneath.X The edging / cap on the shelf under the microwave in the unit servery is missing, exposing unfinished wood that is difficult to clean and sanitize.X The paint at the joint to the countertop backsplash for the unit servery hand washing sink is peeling, exposing the area behind the paint.X There is mildew around the seal / caulking between the backsplash of the hand washing sink and wall. Please clean / remove and reseal.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Mold growth found on the walk-in cooler shelving.X The lids on the dry storage bin containers are damaged.X The utensil drawer for the cook line near the steamer is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The metal control box for the garburator near the green bin in the kitchen has food debris built up on it.X There is dust buildup on the wall and fixtures above the dishwashing area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X 0 ppm Quat was measured when testing the sanitizer solution. This was refilled with 200 ppm Quat solution during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Staff lunch bag / food container stored in the walk-in cooler on shelving next to food items used in production.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is grime build up on the floors underneath and between the wire shelves in the dry storage area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Sanitizer solution was mixed with soap and water solution. This was discarded and refilled with 200 ppm Quat sanitizer solution during the inspection. Staff instructed not to mix soap with sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There was a buildup of food debris on the industrial can openerX The speed rack covers had visible food stains / spills that dried up on the inside and outside of the cover.X Noted some of the plastic reusable plates are worn and damaged. Remove damaged wares from use.
  9. Monitoring Inspection

    0 infractions