High Level Starbucks
10306 97 Street High Level AB T0H 1Z0 · Food - General
3 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Right side of unisex washroom hand sink, cold running water only. **This is a repeat infraction since August 24, 2023. Have a maintenance person adjust water temperature to warm water.Operator filled liquid soap for the hand sink close to the back entrance door at the time of inspection. Ensure garbage bin is not blocking the access of this hand wash sink at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizers bucket measured at 50 ppm, 0 ppm, and 50 ppm (minimum: 200 ppm)One staff member diluted the sanitizer buckets with water. Education provided and brought to the manager's attention to log time and initial after Quats sanitizer changed every 2 hours. A timer is not enough. Record when sanitizer bucket is changed and also initial it for accountability. Check with Quats pH test strip and record the sanitizer strength on your cleaning schedule/log sheet.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats sanitizer pH test strip available onsite.Quats sanitizers bucket measured at 50 ppm, 0 ppm, and 50 ppm (minimum: 200 ppm)One staff member diluted the sanitizer buckets with water. Education provided and brought to the manager's attention to log time and initial after Quats sanitizer changed every 2 hours. A timer is not enough. Record when sanitizer bucket is changed and also initial it for accountability. Check with Quats pH test strip and record the sanitizer strength on your cleaning schedule/log sheet.Facility has daily/weekly/monthly cleaning schedule. Ensure it is recorded on log sheet for the tasks performed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Right side of unisex washroom hand sink, cold running water only. **This is a repeat infraction since August 24, 2023. Have a maintenance person adjust water temperature to warm water.Operator filled liquid soap for the hand sink close to the back entrance door at the time of inspection. Ensure garbage bin is not blocking the access of this hand wash sink at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- High-temp dishwasher display not working and staff instructed not to use this mechanical dishwasher. Facility manager had put a ticket to head office for servicing. In the meantime, Manual dishwashing three-compartment method is used. Contact PHI once the high-temp dishwasher is back in service. One waterproof thermometer was put though the dishwasher and it was registered at 72.6 C on plates. Ensure High-Temp dishwasher is at least 180F (82C) at rinse cycle on dial.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Right side of unisex washroom hand sink, cold running water only. Have a maintenance person adjust water temperature to warm water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?