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HANTSPORT SCHOOL

11 SCHOOL, HANTSPORT · Food Establishment

3 inspections

  1. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM
      • Provide properly designed exhaust canopy over stove top & ensure ducted outside.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two pots of improperly cooled soup were discarded during inspection. Recommend cook, hot hold & serve type operations. For rapid cooling meet Dept. rapid cooling curve 1. 140-68F in <= 2 hours. 2. 68-40F in less than next 4 hours. Educate staff on proper cooling methods.
    • 47(2)(b) - OPERATOR FAILING TO ENSURE THAT REFRIGERATED FOODS HELD FOR GREATER THAN 24 HOURS IS CLEARLY MARKED TO INDICATE DATE BY WHICH IT MUST BE CONSUMED.
      • Label & date foods prepared on previous days.
  2. Inspection

    1 infraction

    • 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS AND DIRECTIONS FOR USE, IN MAINTENCE CLEANING & SANITATION PROGRAM
      • Improve labelling on chemical spray bottles to include concentrations and for use, so workers can follow manufacturers instructions.
  3. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean oven, pans storage, exterior surfaces in and around equipment and microwaves. Clean under equipment wash sinks. Provide complete directions for use on spray bottle including concentrations. Maintain all food and packaging properly stored >= 6in. / 15cm. off the floor (corrected). Keep hair restrained and keep personal items stored separately and off counters