Fort Saskatchewan High School - Cafeteria
10002 97 Avenue Fort Saskatchewan AB T8L 1R2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit holding chocolate milk and deviled eggs was 20 degrees Celius. The milk and eggs were discarded by the operator.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1. Evidence of mice was observed in three different trap stations. Three deceased mice were observed.2. No Up to date pest control recrods were observed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- * Sanitizer dispenser used for food approved sanitizer observed to be in disrepair. Please ensure dispenser is repaired. In the meantime, the operator is using a quaternary sanitizer from Diversy to fill our 3rd dishwashing sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management 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)?
- *Bleach test strips were observed to be expired (expiry date May 2024). Please ensure test strips are obtained to be able to monitor the dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- * Sanitizer dispenser used for food approved sanitizer observed to be in disrepair. Please ensure dispenser is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Sanitizer dispenser not working/ not dispensing. Ensure sanitizer dispenser is repaired. Food surface sanitizers were tested and observed to be less than 200 ppm (tested with test strips at 100ppm). Ensure sanitizer solution is maintained at sanitizing concentration for food surface sanitizing
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .April 03, 2024: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired. Sept 16, 2023: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. More than 2 cycles were completed with 0ppm sanitizer concentration, and the sanitizer line primed without success. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired.Sept 27, 2024: The dishwasher was still not pulling the sanitizer solution. The machine was fixed and broke down again. Please continue using the dishwashing sink in the facility to sanitizer dishware, utensils or equipment until the dishwasher is repaired or replaced.November 7,2024: Mechanical dish machine not working.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .April 03, 2024: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired. Sept 16, 2023: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. More than 2 cycles were completed with 0ppm sanitizer concentration, and the sanitizer line primed without success. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired.Sept 27, 2024: The dishwasher was still not pulling the sanitizer solution. The machine was fixed and broke down again. Please continue using the dishwashing sink in the facility to sanitizer dishware, utensils or equipment until the dishwasher is repaired or replaced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .April 03, 2024: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired. Sept 16, 2023: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. More than 2 cycles were completed with 0ppm sanitizer concentration, and the sanitizer line primed without success. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher sanitizer concentration was not being tested and recorded. Please test (at least once or twice) daily and record the sanitizer concentration of the mechanical dishwasher after the sanitizing cycle using the chlorine test strips at the facility.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There is no pest monitoring program implemented at the facility.The AHS pest control checklist will be sent with this email.Ensure records and completed at least once a month and keep records available at the facility.April 03, 2024: Pest control records were still not observed. Please email a copy of your pest control records to the Public Health Inspector as discussed. Sept 16, 2024: Pest control records were still not observed. Please email a copy of your pest control records to the Public Health Inspector as discussed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bucket of Quat sanitizer solution was measured to be at 0ppm. The staff prepared a fresh 200ppm solution during inspection.Please ensure the required 200ppm Quat sanitizer solution concentration is maintained at all times. Test strips must always be available to measure the concentration.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature records are not being maintained for any of the temperature regulating units. Dishwashing sanitizer record is not maintained.Ensure temperatures are measured and recorded at least twice a day. Sanitizer measurement should be done at the beginning of the day.April 03, 2024: Temperature logs and sanitizer logs were still not observed. A temperature monitoring template will be sent with this report.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above other food items in the walk-in freezer. The staff present moved the meat to the lower shelf during inspection.Please ensure raw meat is always stored on the lower shelf to prevent cross-contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .April 03, 2024: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser at the handwashing sink located in the kitchen area was empty. The staff placed a roll of paper towel close to the sink as a temporary solution. Please refill the paper towel dispenser.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There is no pest monitoring program implemented at the facility.The AHS pest control checklist will be sent with this email.Ensure records and completed at least once a month and keep records available at the facility.April 03, 2024: Pest control records were still not observed. Please email a copy of your pest control records to the Public Health Inspector as discussed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature records are not being maintained for any of the temperature regulating units. Dishwashing sanitizer record is not maintained.Ensure temperatures are measured and recorded at least twice a day. Sanitizer measurement should be done at the beginning of the day.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The food in the hot holding unit was at an internal temperature of 45C. Food handler indicated food was stored in the unit about 15 minutes prior.Food was taken out for reheating. Hot holding unit was at 40C and just heating up.Ensure food is reheated to a minimum of 74C and do not store in the hot holding unit until, unit is above 140F/60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There is no pest monitoring program implemented at the facility.The AHS pest control checklist will be sent with this email.Ensure records and completed at least once a month and keep records available at the facility.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?