Fort Sask Lunch Box - School Cafeteria
9975 93 Avenue Fort Saskatchewan AB T8L 1N5 · Food - General
3 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Temperature for one of the stand-up refrigerators was measured with and infrared gun and then with a probe thermometer. The temperature was observed to be at 7C (shredded cheese). The high-risk foods have been moved to another refrigerator. *Thermometer was observed to be missing for refrigerator unit. Ensure a thermometer is available and records for food temperatures are maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Food container observed to be in disrepair. a corner was missing. Ensure all equipment is in good repair and ca be easily cleanable and impervious to moisture. This was corrected by the operator onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Common touch areas were observed to be needing cleaning. Areas were discussed with the operator onsite.*Paper towel was stored on the counter next to the hand sink. Ensure paper towel is protected from contamination in a paper towel dispenser.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- Test strip for the available chlorine-based sanitizer was not available.Ensure chlorine sanitizer that reads up to 100ppm is obtained.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit posted at the facility is expired.Ensure a valid food handling permit is posted.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?