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Good Samaritan Stony Plain Care Centre - Food

4800 55 Avenue Stony Plain AB T7Z 1P9 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X Main – The caulking along the stainless-steel backsplash and table joints is moldy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Main - One of the food transport units is damaged and impossible to keep clean.X Main – the container used to store chemicals under the prep table is dirty.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Main - Observed opened food products stored in the cardboard box they were shipped in. Some of the products (sausages) were loose and spilling out of the box. Discard the cardboard box used to ship the food products once they have been opened and decant the food product into a suitable container for storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Main - Bowl and scoops with their handles were stored in dry food bins. Bowls were removed and scoops were stored in a way that prevents the handles from touching the dry bulk food products.X Serveries – Coffee filters are not stored appropriately to prevent contamination.X Serveries – Observed staff personal meal stored in the refrigerator used for client food.- Please designate an area for staff storage
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Serveries – Hot holding units in Unit C and Cottage B do not work. Water temperature measured ~25-30C in the basins with the temperature dial set at the highest setting (Cottage B 10:04 am; Unit C 10:41am). Food temperatures measured ~25-30C (eggs and oatmeal). These were discarded during the inspection. X Serveries - Milk and creamers left out from breakfast observed on the Cottage servery counter tops ~10am. These were moved back into the refrigerator during the inspection. Ensure staff do not leave these out after the main meal service has been completed. If there are some residents who come after service these products can be taken out from the refrigerator to use and placed back in.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X Main – The caulking along the stainless-steel backsplash and table joints is moldy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Several of the scoops with blue handles throughout the facility are damaged and uncleanable.X Main - The shelving and fan covers in the walk-in cooler have mold growth on them.X Main - One of the food transport units is damaged and impossible to keep clean.X Main - Several of the food transport units with a white rubber seal on them have a dark buildup on them.X Main - The underside of the lip touched when opening the stainless-steel drawers in the back prep area had a textured buildup on them. These were cleaned during the inspection.X Main - The drawer beneath the juice dispenser in the back prep area had a sticky syrup residual on the drawer and underside of the table. These were cleaned during the inspection.X Main - The bulk container for sugar has a colored buildup on the sides. Containers used to store food products must be cleaned and sanitized before refilling. Do not top up containers.X Main – the container used to store chemicals under the prep table is dirty.X Serveries – Noted probe thermometers in some of the serveries are not stored in a manner that protects them from contamination.X Serveries - Hot holding units are not holding temperatures of at least 60C or greater.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The caulking at the joint between the dishwashing table and wall is moldy. Please remove and reseal the joint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is dust buildup on the ceiling around the vent above the prep area.X There is grime buildup on the flooring under the kitchen equipment and wire racks in the dry storage area. -- June 22 - flooring under equipment on the cookline has been cleaned and shelves in dry storage. Some areas still require attention including under the stainless double door cooler and in the WI cooler.
  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The caulking at the joint between the dishwashing table and wall is moldy. Please remove and reseal the joint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is dust buildup on the ceiling around the vent above the prep area.X There is grime buildup on the flooring under the kitchen equipment and wire racks in the dry storage area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The sanitizer solution had no residual when tested. This was removed and refilled during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Bulk salt and pepper were stored in mini plastic reusable drink pitchers without a proper lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A cart full of drinks requiring refrigeration was left out after lunch service in the BC-1 servery. The temperature of the drinks (ie creamer) measured ~20.6C. The drinks were discarded during the inspection. X Several drinks requiring refrigeration were left out in the cottage servery. These were moved back into the cooler during the inspection.X Pre-cut bananas were stored uncovered at room temperature on the counter in BC-1 servery. These were discarded during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hand soap dispenser in the BC-1 servery hand washing station was empty.Staff to use 2-compartment sink nearby to wash hands until this has been refilled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Used disposable apron, reusable dish gloves, and used cleaning cloth were stored on a clean equipment rack. Used wiping cloth was removed and dishes that were in direct contact with the used cleaning cloth were brought to the dishwashing area.X The industrial can opener and holster had dried on food splatter / buildup on them. These were cleaned and sanitized during the inspection.X The removable guard on the large industrial mixer was dirty. There was caked on food debris on the guard and on areas between the mixer and the guard that were exposed when removing the guard. X There is mold growth on the walk-in cooler shelvingX The finish on several of the drawers in the servery areas are worn, exposing unfinished wood / material that is difficult to clean and sanitize. X Probe thermometers in most of the servery areas were improperly stored in a manner that does not prevent them from being contaminated during storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of several dining room tables in the building are dirty and have a buildup of food debris underneath.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X The handle of the scoop for the sugar was covered by the sugar. This was removed during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel dispenser was empty - staff were using clean wiping cloths from a container nearby to dry their hands in the interim until the dispenser was refilled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There was food debris on the industrial can opener, holster, and insert.X There was visible mold growth on the hot holding cabinets, especially around the seals. X There was food debris on the industrial mixer guard.X There was food debris on the meat slicer after it had been cleaned and put away.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The soap dispenser for the hand washing sink near the dish washing area was empty. This was refilled during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The seal / caulking at the joints in the dish pit area is moldy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is mold growth on the shelving in the walk-in cooler.