Helping Homeless Restart Society - Kitchen
10311 101 Avenue Hythe AB T0H 2C0 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- 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)?
- Intermediate food handling is occurring at the facility, a two- compartment sink is used for handwashing and dishwashing. The dishwasher onsite is a residential dishwasher. Some utensils are being reused for service. Please ensure to use single-use disposable utensils and dishware and choose one of the following to meet intermediate dishwashing requirements:-Install a separate handwashing sink. **If the handwashing sink is installed near the stove, please install a splash guard between the handwashing sink and the stove**-Install a three-compartment sink.-Install an extra sink beside the existing two-compartment sink. -Install a commercial dishwasher (chemical or high-temperature).In the meantime, use single-use disposable utensils and do one of the following: -Designate one-compartment for dishwashing, the second for rinsing dishes (and handwashing), spray the dishes with food safe sanitizer and air dry. -Use the residential dishwasher for washing dishes, use one compartment of the two- compartment sink to soak the dishes in food safe sanitizer for 2 minutes and air dry or spray the dishes with food safe sanitizer and air dry.-Reduce the menu to minimal food handling.Update November 28, 2024: Sink is installed; however, photo did not show running potable water through the faucet. Please send photos of the following for the newly install handwashing sink:-Water running through the handwashing sink.-Thermometer under cold running water with temperature result. -Thermometer under hot running water with temperature result.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Intermediate food handling is occurring at the facility, a two- compartment sink is used for handwashing and dishwashing. The dishwasher onsite is a residential dishwasher. Some utensils are being reused for service. Please ensure to use single-use disposable utensils and dishware and choose one of the following to meet intermediate dishwashing requirements:-Install a separate handwashing sink. **If the handwashing sink is installed near the stove, please install a splash guard between the handwashing sink and the stove**-Install a three-compartment sink.-Install an extra sink beside the existing two-compartment sink. -Install a commercial dishwasher (chemical or high-temperature).In the meantime, use single-use disposable utensils and do one of the following: -Designate one-compartment for dishwashing, the second for rinsing dishes (and handwashing), spray the dishes with food safe sanitizer and air dry. -Use the residential dishwasher for washing dishes, use one compartment of the two- compartment sink to soak the dishes in food safe sanitizer for 2 minutes and air dry or spray the dishes with food safe sanitizer and air dry.-Reduce the menu to minimal food handling.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Fourth unsatisfactory water result received: Total Coliforms present.Please resample the water. An appointment is booked with the Public Health Inspector on Tuesday November 19, 2024, for water sampling.November 19, 2024 ResultsTotal Coliforms (CR Kitchen): 56 cfu/mlTotal Coliforms (Unit 18): 62 cfu/mlTotal Coliforms (CR Bathroom):50 cfu/mlEnsure the following is in place for the kitchen until the violation is corrected:- Hand sanitizer provided at the hand washing sink. Use hand sanitizer after washing hands.- Use boiled water or bottled water for preparing and cooking meals.- Wash fruits and vegetables with bottled water especially ready to eat fruits and vegetables.- use store bought ice for drinks.- use bottled water for drinking purposes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Intermediate food handling is occurring at the facility, a two- compartment sink is used for handwashing and dishwashing. The dishwasher onsite is a residential dishwasher. Some utensils are being reused for service. Please ensure to use single-use disposable utensils and dishware and choose one of the following to meet intermediate dishwashing requirements:-Install a separate handwashing sink. **If the handwashing sink is installed near the stove, please install a splash guard between the handwashing sink and the stove**-Install a three-compartment sink.-Install an extra sink beside the existing two-compartment sink. -Install a commercial dishwasher (chemical or high-temperature).In the meantime, use single-use disposable utensils and do one of the following: -Designate one-compartment for dishwashing, the second for rinsing dishes (and handwashing), spray the dishes with food safe sanitizer and air dry. -Use the residential dishwasher for washing dishes, use one compartment of the two- compartment sink to soak the dishes in food safe sanitizer for 2 minutes and air dry or spray the dishes with food safe sanitizer and air dry.-Reduce the menu to minimal food handling.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Third unsatisfactory water result received: Total Coliforms present.Please resample the water. An appointment is booked with the Public Health Inspector on Tuesday November 19, 2024, for water sampling.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?