Heritage Lanes
8 - 6200 67A Street Red Deer AB T4P 3E8 · Food - General
8 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)?
- The dishwasher technician had replaced the damaged tubing earlier in the day and reported that chlorine sanitizer was detectable in the dishwasher following the repairs.---The dishwasher was measured to be dispensing 0 ppm chlorine sanitizer after more than five test cycles.The sanitizer line appeared to be moving solution through the tubing; however, no chlorine sanitizer was detected in the dishwasher, suggesting that the unit is still not drawing sanitizer properly.A kink in the hose near the sanitizer bucket was observed and may be contributing to the issue.The chlorine sanitizer bucket was replaced with a new, full container at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- The dishwasher’s chlorine sanitizer bottle was found to be nearly empty and required replacement. The dishwasher was tested after running multiple cycles and measured 0 ppm chlorine, indicating that it was not sanitizing effectively. The issue was identified as a clogged sanitizer feed line located past the peristaltic pump connected to the dishwasher.A temporary alternative sanitization procedure using a 100–200 ppm chlorine (bleach) solution, verified with test strips, was implemented in the two-compartment sink until repairs are completed. The dishwasher continues to function for washing and rinsing, as the detergent and rinse aid lines remain operational.The operator will contact a repair technician and have the dishwasher serviced as soon as possible.---Please ensure the dishwasher is regularly tested and monitored to confirm:A) The sanitizer bottle is replaced before it becomes dangerously low.B) The dishwasher is functioning properly and dispensing sanitizer effectively.C) Food contact surfaces are being sanitized appropriately to protect customer health.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility was supplied with valid chlorine, quats, and iodine test strips.Please ensure a set of chlorine test strips is kept near the dishwasher and that the dishwasher is tested at least twice daily to confirm sanitizer levels are within the effective range of 100–200 ppm.Also, ensure a reliable system is in place to monitor the sanitizer supply so the bottle is replaced when it falls below approximately 20%. To minimize waste, any remaining sanitizer from an old bottle may be added to the new one once it starts to run low.---All staff responsible for using the dishwasher should be familiar with these procedures to ensure it continues to operate safely and effectively.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Counter-style cooler in grill area was measured at 12-15C ambient with internal temperatures of foods measured at 11C-17C. Food discarded, technician called to resolve.Discarded food included:Shredded cheese, wieners, raw chicken, cooked chicken, minced meat, whole baked potatoes, bacon, cheese curds, soft cheeses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- Operator now has valid, non-expired Quats test strips.Please resupply your, chlorine, and iodine test strips to ensure you can accurately confirm the correct concentrations of the respective sanitizers.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Back Kitchen: The chlorine dishwasher was initially measured at 0 ppm chlorine due to an empty chlorine container. The operator replaced the solution during the inspection, and the dishwasher was re-measured at the correct concentration of 100 ppm chlorine.Bar Dishwasher: measured at the correct concentration of 12.5ppm for Iodine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine and quats test strips were available but had expired in 2023. No test strips for Iodine were available at the time of inspection.Please resupply your quats, chlorine, and iodine test strips to ensure you can accurately confirm the correct concentrations of the respective sanitizers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- Chlorine dishwasher was measured at 0ppm chlorine. Chlorine container was empty. Operator replaced solution during the inspection.Dishwasher was measured at 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?