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Gift Lake LSBC Lunch Program

Lot 15 Block 6 Plan 900101 Gift Lake AB T0G 1B0 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of the inspection, the available QUAT based sanitizer solution was mixed too strongly. The QUAT solution was mixed approximately 8X's stronger than the manufacturer's instructions directed for food contact surfaces that do not require a rinse step.The Inspector assisted the operator in decreasing the concentration to be between 200-300 ppm at the time of the inspection.Ensure that sanitizer solutions are made before food handling begins and that they are mixed to appropriate concntrations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Suitable sanitizer testing equipment was not present in the kitchen at the time of the inspection. Kitchen operators were unable to test the concentration of mixed sanitizer solutions. Ensure that new test strips are purchased to allow for accurate testing of mixed sanitizers. Test strips must match the chosen sanitizer type (i.e. chlorine, QUAT, Iodine) and must be of the appropriate test ranges for that chemical.
    • 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 current food handling permit was not posted at the time of the inspection.Ensure that the permit is posted in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment must not be covered or stored with trash bags as these bags may contain or leach non-food safe chemicals onto the food contact surfaces.Equipment must be covered with a food safe plastic or must be cleaned prior to use to remove any debris that may have settled while not in use.