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Fort Vermilion Arena - Concession

5001 44 Avenue Fort Vermilion AB T0H 1N0 · Food - General

1 inspection

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers inside fridge or freezer for operator to visualize fridge or freezer temperatures. Ensure cooler, freezer temperatures recorded daily during operating hours. Reach- in coolers was measured at 4 C, 4C; chest freezers: -32 C, -20 C, -21 C < 18 C. All temperatures of the refrigeration units were measured to be adequate during the inspection.COMMENTS FROM 2021-09-16 INSPECTION:Freezer/cooler units were not equipped with thermometers for monitoring food storage temperature. Options discussed with operators were: (1) Installing fridge thermometers in each unit to monitor temperature. (2) Obtaining a radar/infrared thermometer and using it to check and record unit temperatures daily. (3) Temperature monitoring log template will be provided via email to operator. All temperatures were measured to be adequate at the time of inspection. COMMENTS FROM 2022-01-28 INSPECTION REPORT:All temperatures of the refrigeration units were measured to be adequate during the inspection. The operator had an infrared thermometer gun to check for refrigeration temperatures. Temperature monitoring/logs/recordings were not provided during the inspection. A copy of the temperature monitoring sheet was provided during the inspection, which requires to be conducted and completed three times daily (opening, after a lunch/dinner rush, and closing).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) There were no test strips available on-site during the inspection for the bleach/chlorine sanitizer solution. Please obtain a chlorine test strip that is able to measure a chlorine concentration of 100 ppm.**OBTAIN TEST STRIPS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (1) The light fixture in the upright cooler (Pepsi Cooler) was not shatterproof and/or equipped with a shatterproof cover. **REPLACE THE LIGHT FIXTURE WITH A SHATTERPROOF LIGHT OR EQUIP THE EXISTING LIGHT WITH A SHATTERPROOF COVER.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Microwave inside requires a thorough cleaning. Observed sauce splattered all over inside the microwave at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A copy of Cleaning Schedule left at the facility preparation counter for operator to use at the time of inspection.COMMENTS FROM THE PREVIOUS INSPECTION:(1) There was no cleaning schedule provided during the inspection. A copy of the Cleaning Schedule Template was provided during the inspection; another copy will be provided with this report. A document entitled Introduction to Sanitation Program will be provided with this report. The operators are required to create/develop a cleaning schedule and written sanitation procedures from this templates for the facility.**DEVELOP AND COMPLETE A CLEANING SCHEDULE & WRITTEN SANITATION PROCEDURES.