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Grayling Fire Base Camp - Food

KM Marker 204 Anzac AB · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was used for wiping surfaces in the kitchen was inappropriate for food contact surfaces. Chef stated they will switch the recommended QUAT solution which was available in the kitchen.Use approved sanitizer solutions at the required concentration for food contact surfaces. See the provided document for How to mix an Approved Sanitizing Solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaged raw meats were stored above other frozen foods including vegetables and fries in the standing freezers.Meats were moved to the bottom of the shelves in the freezer. Store raw eats separately or below vegetables, cooked and ready to eat foods.
  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to measure the chlorine sanitizer concentration. Ensure that staff have access to test strips to accurately measure their sanitizer concentration.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unapproved sanitizer solution was being used for cleaning food contact surfaces.Use an approved sanitizer such as 100 ppm chlorine or 200 ppm quat sanitizer solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A case of potatoes was stored on the floor of the dry storage room. These were placed on the racks during inspection.Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the kitchen cooler. Thermometer was installed during inspection.Ensure all coolers are equipped with a functional thermometer for monitoring internal temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizing cycle temperature was measured at 57C using a thermometer, after several tests. Investigate the problem with the dishwasher sanitizing system. Ensure that sanitizing water is capable of maintaining a temperature of at least 77°C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing soap was not available at the kitchen hand washing sink.Install soap dispenser at this hand washing station.