Guthrie School - Food
198 Range Road 244 Lancaster Park AB T0A 2H0 · Food - General
5 inspections
- Risk Management 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)?
- The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.Jan 27, 2024: A handwashing sink had been installed at the canteen. A 2-ccompartment sink is still required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of bleach/Chlorine sanitizer solution in spray bottles was too strong. The solution was bleaching out test strips. A 100ppm solution was prepared by the PHI during inspection for use on food contact surfaces.As discussed, please ensure the required concentration is used to sanitize food contact surfaces, equipment or utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.Jan 27, 2024: A handwashing sink had been installed at the canteen. A 2-ccompartment sink is still required.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling vents at the food preparation room and ceiling tiles close to the vents were unclean. Dirt and debris were observed. Clean the vents and ceiling tiles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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)?
- The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lysol wipes and other products were in use that are not approved food safe sanitizers as they are scented and require a rinse step. It was discussed with the operators to make the switch to bleach at 100-200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container which previously held laundry detergent was being used for popcorn oil. This was discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of "I can't believe it's not butter" was being stored at room temperature, despite labelling stating it must remain refrigerated after opening. This was discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not available to ensure cooking temperatures, despite the facility regularly BBQing food for children. Additionally, thermometers are required in all fridges to ensure temperatures are at 4C or colder.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.
- 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 are required.
- 20. Do food handlers at the facility have adequate food safety training?
- An individual in care and control of the facility does not have a food safety certification.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves near the back laundry room have been constructed of unfinished wood and must be painted or stained so as to make them smooth, impervious to moisture, and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?