High Level Sports Complex - Downstairs
10101 105 Avenue High Level AB T0H 1Z0 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Alexandra is to email a copy of her Food Safety certificate.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot dogs for BBQ were left on the tail gate towable outdoor grill counter under direct sunlight without ice back or in a cooler. Requested operator to move majority of hot dogs to the kitchen fridge that was measured at 2.4 C < 4 C at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Built-in hand sink at the back of the tailgate towable outdoor grill without liquid soap and paper towels. there is running cold water at the time of inspection. tammy, staff brought liquid soap and paper towels from the kitchen at the time of inspection for Chris Mangaser, cook to use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Reach-in cooler was measured at 5C to 6C. Ensure all coolers are at 4C or colder. Monitor this cooler unit and adjust it to 4C or colder. Record all coolers daily during the operating hours.Dairy creamers observed left in the room temperature next to coffee serving area. Ensure dairy creamers stored on ice pack or ice so it can be kept at 4C or colder.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper tower dispensing unit empty. Ensure paper towels at the dispensing unit all the time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?