GuuBake Cafe
2 - 1615 High Country Drive NW High River AB T1V 2C7 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 12/9. The solution in the sanitizer bins was tested. The solution was detergent water mixture that was accidently dispensed into sanitizer containers. The dispenser setting was changed from detergent to sanitizer and all sanitizer buckets were refilled.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- 5/5. The bleach and quats test strips were expired. Obtain new test strips.5/13. The quats test strips were satisfactory. The wrong test strips (iodine) for the bleach sanitizer were obtained. Ensure test strips for the bleach solution are for chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 5/5. The measured concentration of the quats sanitizer in the red bucket was below 200ppm. The solution was discarded and fresh solution with a concentration of 200ppm was obtained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 5/5. The bleach and quats test strips were expired. Obtain new test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the Quats sanitizer in the red sanitizer bucket was 0ppm. Ensure that the concentration of the Quats sanitizer is 200ppm to 400ppm. Fresh solution with a concentration of 200ppm was poured into the sanitizer bucket.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) There was a bowl being as a scoop for the potatoes in the prep cooler. All scoops must have handles in order to prevent contamination of food product via hands. 2) There were scoops stored inside the bulk food item containers. Store scoops outside of the containers or in a manner that prevents contamination of the food product via hands or scoop handle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was a carton of eggs that was left at room temperature for an hour. The eggs were moved to the cooler at the time of the inspection.Ensure that eggs are kept at a temperature of 7C or lower when they are not being actively used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature chlorine dishwasher was not dispensing any bleach. The bleach sanitizer looked discoloured. The bleach was swapped for a new bottle and the dishwasher was able to dispense 100ppm bleach.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher should be tested regularly, and a log of the test results should be kept.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were cups left in the handwashing sink basin. Ensure that the handwashing sink is used for handwashing only.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no surface sanitizer available near the cookline. Ensure surface sanitizer is available at all times when food handling/preparation is occurring. A bucket was filled with Quats surface sanitizer at the time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions