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Grande Prairie Regional Hospital - Patient Food Services

11205 110 Street Grande Prairie AB T8V 4B1 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution in the bucket was at 50 ppm. New batch was prepared during inspection. Ensure Quat sanitizer concentration is at 200 ppm.
    • 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?
      • Hot hold holding (use for dispensing/plating food) inserts containing food are stacked on top of each other. Ensure inserts are placed directly on the hot surface of the hot holding unit to maintain proper food safety temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed frozen soup being thawed at room temperature. Ensure frozen soup is either thawed inside the walk-in cooler or under cold running water.
    • 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?
      • Pest control records were not available for review from third party service provider. Ensure monthly pest control records are available on site and easily accessible.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection:1. Although temperature records for food safety were excellent, there appeared to be some records lacking for:- The high temperature dishwasher and- Chemical sanitizing solutions and their concentrations.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure dishwasher temperatures (of the high temperature dishwasher) are recorded a minimum of once (1) per day and2. Ensure chemical sanitizing solutions are recorded to verify the concentration of the solution (being used) meets or exceeds the manufacturer's requirements (in this case - quaternary ammonia at 400 PPM).
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag containing food in the dry storage area was kept open. The staff closed the bag.Ensure all food containers or bags are closed when not used to prevent food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop was stored inside the bulk food, and the handle was touching the food. Ensure the scoop is stored so the handle doesn't touch the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food stored in the movable cooler was at 10- 7*C. Staff indicated that the cooler gets turned on 30 minutes before serving the food to clients. Ensure the cooler is turned on at least 1 hour before serving food.Ensure the temperature is logged thrice or anytime when the cooler is turned on for storing food. Log the following thrice or anytime when the cooler is turned on - The time when the cooler is turned on and, the time when the cooler reaches 4 *C. Transfer food into this cooler only after reaching 4 *C.