Green Acres Campground - Lucy's Place Coffee Shop
NW 13-36-25 W4 Pine Lake Red Deer County AB T0M 1S0 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot running water was observed at the time of inspection. While awaiting water sample results, please be sure to continue boiling the hot water to ensure safe food handling.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was not observed to be available during operation at the time of inspection. A solution was prepared and measured at 100 ppm.Please ensure that a food grade sanitizer is available at all times during operation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - June 26, 2025: The facility was without hot running water at the time of inspection. PHI was unable to verify final rinse temperatures of the dishwasher. **August 21, 2024** During the August 21, 2024 visit, the dishwasher was not turned on at the time of inspection. **June 8, 2023** The high temp dishwasher was not able to reach minimum of 71 C (measured by a probe thermometer) at the sanitizing cycle. Please ensure the sanitizing cycle is able to reach 71c or higher. If there are issues with reaching appropriate temperatures, the manual two compartment sink method should be implemented by submerging washed tools in 100ppm bleach solution until the dishwasher is fixed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand washing sink was observed to be obstructed with a bucket at the time of inspection. The hot water was also observed to not be running.Please ensure that all handwashing sinks are kept unobstructed and in good operation to help encourage regular and proper hand hygiene.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot running water was available at the time of inspection. The operator had mentioned that there was an internal hot water line break since the morning. The section of the line break was mentioned to have just been sealed up and was awaiting flushing. Prior to returning to use the hot water, the operator was asked to flush and submit water samples, upstream and downstream relative to the line break. The food facility was advised to boil the hot water until a set of satisfactory water results were reported from the lab.Please ensure that the facility has an adequate supply of hot and cold running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- During the August 21, 2024 visit, the dishwasher was not turned on at the time of inspection. **June 8, 2023** The high temp dishwasher was not able to reach minimum of 71 C (measured by a probe thermometer) at the sanitizing cycle. Please ensure the sanitizing cycle is able to reach 71c or higher. If there are issues with reaching appropriate temperatures, the manual two compartment sink method should be implemented by submerging washed tools in 100ppm bleach solution until the dishwasher is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?