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GO PLAY CAFE- St. Patrick's School

7810 Poplar Drive Grande Prairie AB T8V 4T8 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • At time of inspection:1. A valid food handling permit was not posted in a location easily visible to all patrons.The owner / operator of this facility is requested to conduct the following, namely:1. Locate the valid food handling permit and post it in a location easily visible to all patrons.*******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. PLEASE LOCATE THE CURRENT VALID FOOD HANDLING PERMIT AND POST IT IN A LOCATION EASILY VISIBLE TO ALL PATRONS.
  2. Monitoring Inspection

    1 infraction

    • 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?
      • At time of inspection:1. A valid food handling permit was not posted in a location easily visible to all patrons.The owner / operator of this facility is requested to conduct the following, namely:1. Locate the valid food handling permit and post it in a location easily visible to all patrons.*******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. PLEASE LOCATE THE CURRENT VALID FOOD HANDLING PERMIT AND POST IT IN A LOCATION EASILY VISIBLE TO ALL PATRONS.
  3. Monitoring Inspection

    1 infraction

    • 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?
      • At time of inspection:1. A valid food handling permit was not posted in a location easily visible to all patrons.The owner / operator of this facility is requested to conduct the following, namely:1. Locate the valid food handling permit and post it in a location easily visible to all patrons.*******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. PLEASE LOCATE THE CURRENT VALID FOOD HANDLING PERMIT AND POST IT IN A LOCATION EASILY VISIBLE TO ALL PATRONS.
  4. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. Raw meat was noted to be stored above ready-cooked or ready-to-consume foods (i.e. vegetables). Be advised that raw meat juices did not appear to be dripping onto foods noted below.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT store raw meat above ready-cooked or ready-to-consume foods / beverages. Remove all raw meat and store it in a safe and suitable manner.
    • 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?
      • At time of inspection:1. A valid food handling permit was not posted in a location easily visible to all patrons.The owner / operator of this facility is requested to conduct the following, namely:1. Locate the valid food handling permit and post it in a location easily visible to all patrons.*******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. PLEASE LOCATE THE CURRENT VALID FOOD HANDLING PERMIT AND POST IT IN A LOCATION EASILY VISIBLE TO ALL PATRONS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation plan was unavailable at the time of the inspection.Please ensure to have a sanitation plan in place indicating, daily, weekly and monthly tasks to be completed. ******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING. THERE DID NOT APPEAR TO BE A SANITATION SCHEDULE AVAILABLE FOR REVIEW WITHIN THIS COMMERCIAL FOOD ESTABLISHMENT.
  5. Monitoring Inspection

    10 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?
      • At time of inspection:1. Temperature records were not available to be reviewed for within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure temperatures are taken regularly and recorded (when in operation) for all refrigeration and hot-holding equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw shell eggs were found to be stored above ready-cooked or ready-to-consume foods (i.e. vegetables).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a tray is placed on the lowest shelf and ensure all raw meats (including raw shell eggs) are stored (on this tray) on the lowest shelf inside all applicable refrigeration units.*****THIS PRACTICE WAS ADDRESSED DURING INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Chemicals were found to be stored next to food (i.e. flour).The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT store chemicals and food in the same area. Chemicals must always be stored away from food.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. All hot-holding temperatures noted were at or above 60 Degrees Centigrade – SATISFACTORY.3. There did not appear to be thermometers found in one refrigeration unit and one hot-holding unit.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a thermometer for both the refrigeration unit and a heat-stable thermometer for the hot-holding unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. The 3-compartment sink method for dishwashing was being conducted, however, chemical test strips were not being used to verify the sanitize water (in the third sink) was at the correct concentration. The dish handler did not know where the chemical test strips were located.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all staff are made aware on how to test the third sink if you wish to use this dishwashing method.*****CHLORINE TEST STRIPS WERE LOCATED. THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. There was no paper towels available at the main hand wash sink.2. The hand wash sink was obstructed.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash sinks are always equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. DO NOT obstruct any hand wash sink. Remove all items that are obstructing the main hand wash sink.
    • 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?
      • At time of inspection:1. There were no pest control records available for review (i.e. by either the educational institution and/or the owner / operator of this commercial food establishment).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a copy of all pest control records are kept available within this commercial food establishment so that they can be reviewed during inspection. The educational institution is also responsible to provide a copy of the most recent pest control professional / company records for the school year. All records must be kept in a binder inside this commercial food establishment.
    • 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?
      • At time of inspection:1. A valid food handling permit was not posted in a location easily visible to all patrons.The owner / operator of this facility is requested to conduct the following, namely:1. Locate the valid food handling permit and post it in a location easily visible to all patrons.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There were no Alberta-approved food safe certificates found within this commercial food establishment.The owner / operator of this facility is requested to conduct the following, namely:1. Locate a copy of an Alberta-approved food safety certificate and ensure it is either posted or kept on site so that it can be reviewed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation plan was unavailable at the time of the inspection.Please ensure to have a sanitation plan in place indicating, daily, weekly and monthly tasks to be completed. ******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING. THERE DID NOT APPEAR TO BE A SANITATION SCHEDULE AVAILABLE FOR REVIEW WITHIN THIS COMMERCIAL FOOD ESTABLISHMENT.