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Heinsburg Community School - Food

SW 22-55-4 W4 Heinsburg AB · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control checklist/monitoring conducted.No signs of pest were observed; however, pest monitoring should be conducted monthly and checklist available upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles underneath the 3-compartment sink in disrepair. Ensure that the floor tiles are smooth, easy to clean and non-absorbent to facilitate easy cleaning and sanitizing.12-MarchFloor tiles to be replaced in spring according to maintenance manager.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was unavailable. Ensure you have sanitizer at 200ppm QUAT or 100ppm bleach available for sanitizing food prep table.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control checklist/monitoring conducted.No signs of pest were observed; however, pest monitoring should be conducted monthly and checklist available upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles underneath the 3-compartment sink in disrepair. Ensure that the floor tiles are smooth, easy to clean and non-absorbent to facilitate easy cleaning and sanitizing.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was unavailable. Ensure you have sanitizer at 200ppm QUAT or 100ppm bleach available for sanitizing food prep table.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese observed at 15C.Operator indicated that she was unaware how long cheese has been in the fridge.Operator informed to discard cheese, which she did.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control checklist/monitoring conducted.No signs of pest were observed; however, pest monitoring should be conducted monthly and checklist available upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles underneath the 3-compartment sink in disrepair. Ensure that the floor tiles are smooth, easy to clean and non-absorbent to facilitate easy cleaning and sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigeration unit in kitchen at 14C. Ensure that fridge is at 4C or less.