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F.G Miller School

5218 51 Street Elk Point AB T0A 1A0 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was at 50ppm.Ensure that chlorine sanitizer solution is at 100ppm at all times for effective sanitization of food prep surfaces.A new sanitizer solution was made and 100ppm was achieved.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop handle was observed to be in contact with food (Sugar).Ensure that items not associated with food are separated to prevent cross contamination.This was corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Chopping board observed in the hand wash sink. Ensure that hand wash sink is accessible at all times to encourage hand washing practices. This was corrected during the inspection.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer for temperature monitoring was missing in the front fridge.Ensure you have one in the fridge for temperature monitoring.
    • 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 were unavailable.Ensure you have chlorine test strips to monitor sanitizer concentration
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was at 0ppm chlorine. Ensure that sanitizer solution used for food prep table is at 100ppm chlorine for effective sanitization. New sanitizer solution was made and 100ppm achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen utensils noted in the hand wash sink, making the handwash sink inaccessible. Ensure the hand wash sink is accessible all the time and used solely for handwashing purposes.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach solution was not labelled. Ensure all chemicals used in the facility are clearly labelled to identify their content and prevent misuse. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in the standing refrigeration unit. Ensure you have a thermometer for temperature monitoring.
    • 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 were unavailable. Ensure you have chlorine test strips to verify sanitizer concentration.
  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution at 0ppm chlorine solution. New solution made and 100ppm chlorine achieved.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution at 0ppm chlorine solution. New solution made and 100ppm chlorine achieved.
    • 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 were unavailable.Ensure you have chlorine test strips to determine the effective concentration of sanitizer.