Grande Prairie Women's Residence - Kitchen
Undisclosed Location Grande Prairie AB · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 monitoring records did not appear to be conducted within this facility. Be advised that all refrigeration temperatures must be recorded a minimum of once (1) per day when in operation.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration / freezing temperatures are recorded a minimum of once (1) per day. Refrigeration / freezing temperatures are only required to be taken on those appliances that contains high risk / perishable foods / beverages within.
- 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?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At time of inspection:1. Raw meat was noted to be sitting in a metal pan and thus was thawing / exposed to the temperature danger zone (i.e. 4c-60c/40F-140F).The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT improperly thaw raw meat in the temperature danger zone. ALL RAW MEAT (ONCE REMOVED FROM A FREEZER) MUST BE THAWED IN ONE OF THE FOLLOWING WAYS:1. PLACING THE MEAT IN A REFRIGERATION DEVICE OR2. PLACING THE MEAT UNDER A CONTINUOUS FLOW OF COLD RUNNING WATER OR 3. DEFROSTED THE MEAT IN A MICROWAVE.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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 available / posted within this facility. The current permit had expired in September of 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Locate a valid food handling permit for this facility and ensure it is posted in a location easily visible to all patrons.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chemical testing strips were not available to test the concentration of the quaternary ammonium sanitizing solution and chemical spray bottle.Please ensure chemical testing strips are available to verify the concentration of the quaternary sanitizing solution and chemical spray bottle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixtures in the dry storage area were not equipped with shatterproof coverings.Ensure that all light fixtures in the dry storage area are shielded with shatterproof coverings.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- At time of inspection:1. Some chemical spray bottles did not contain a label or contained a label but was not indicative to what was contained inside the container.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the correct active ingredient present within each bottle.
- 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. Chemical test strips (to measure the sanitizing solution being used) were not available. The operator indicated that they just ran out and are in the process of obtaining more.The owner / operator of this facility is requested to conduct the following, namely:1. Once more chemical test strips are obtained, please submit a photograph to the acting inspector indicating as such.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At time of inspection:1. Several light fixtures within the kitchen facility did not contain a protective cover / lens. The owner / operator of this facility is requested to conduct the following, namely:1. Install protective tube covers over all light fixtures located where food / dishware / equipment is either handled or stored.
- 09. Are chemicals stored and handled in a safe manner?