Skip to content
Loading map…

Hawthorne - Food

60 Fireside Gate Cochrane AB T4C 2T9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Units' kitchens area *Most of units' counter boards were damaged due to moistures from steam tables by the kitchen's areas on all floors.* Wall surface below hand soap dispensers were water damaged by the hand washing sinks at most of the unit's kitchen area.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Units' kitchens area *Most of units' counter boards were damaged due to moistures from steam tables by the kitchen's areas on all floors.* Wall surface below hand soap dispensers were water damaged by the hand washing sinks at most of the unit's kitchen area.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * Sanitizer bottle in Memory care had different product in it. Please make sure chemical products are in their own bottle to prevent misuse of the chemical products/ disinfectant products.*Quat based sanitizers bottles in some of units' kitchen areas concentrations were measured at 0ppm. Staff filled out the new solutions concentration with 200ppm. Please make sure sanitizer bottles at the floors in all units (Quat based sanitizer solutions) are filled daily as practice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Most of units' counter boards were damaged due to moistures from steam tables by the kitchen's areas on all floors.* Wall surface below hand soap dispensers were water damaged by the hand washing sinks at most of the unit's kitchen area.*Mildew started to build up at the wall surface/ caulking by the dishwasher area. Please make sure recaulk the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were couple disposable cups were used as measuring cups in the dry goods.Corrected during the inspection. Please make sure proper measuring scoops/ cups with handles are used for the dry goods to prevent to contamination of the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust built up around vent cover on ceiling in the kitchen. Please make sure required cleaning is done.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were sitting on the counters and not being stored in a sanitizer solution in the serving kitchens.-Please store wiping cloths in a sanitizer solution while not in use. Change the solution on a frequent basis, every 2 hours is recommended.
    • 09. Are chemicals stored and handled in a safe manner?
      • Oxivir spray bottles were being used for the quats sanitizer in some of the serving kitchens.-Please ensure that all chemicals are stored in properly labelled bottles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was mildew on the silicone/caulking along the wall in the dishwashing area of the main kitchen.-Please replace the silicone/caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic cover used to cover the rack in the walk-in cooler was torn and in disrepair.-Please replace the cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some cleaning required in the following areas:1. In the cupboard under the hand wash sink in the front dining area off the main kitchen.2. In some of the cupboards and drawers and under the dishwashers in the serving kitchens.3. Along the counter behind the hand wash sinks in all dining rooms.