High River Hospital - Food Services
560 9 Avenue SE High River AB T1V 1B3 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1/8. The quats sanitizer was being diluted with water. The sanitizer is already pre-mixed and does not need to be diluted. Ensure the concentration is between 200ppm to 400ppm. Sanitizer solutions that were diluted were discarded and fresh solution obtained.
- 20. Do food handlers at the facility have adequate food safety training?
- 1/8. There were 8 staff members onsite and none of the staff had a valid food safety certificate. Please forward staff food safety certificates.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 6/9. Outstanding**The quats test strips did not have a colour comparison chart. - Obtain new test strips. Hospital Kitchen:- The Quats test strips were discoloured. Please obtain new test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 6/9. The baseboards on the wall near the handwashing sink and across from the dough mixer were not properly sealed to the wall. Seal baseboards to the wall.
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- LTC Servery:There were soup lids and single serving salt and pepper stored underneath the paper towel dispenser by the handwashing sink. All items were moved at the time of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Hospital Kitchen:- The Quats test strips were discoloured. Please obtain new test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The quat test strips in the main kitchen chemical storage room were discoloured. - Obtain new quat test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was pooling water noted under the mechanical dishwasher in the main kitchen due to a leak.- Ensure that the leak is fixed.
- 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
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- 1) A bottle of quat sanitizer in the LTC servery was not labeled at the time of inspection.2) A spray bottle of chlorine sanitizer in the LTC servery was not labeled at the time of inspection.3) A spray bottle of quat sanitizer in the main kitchen was not labeled at the time of inspection.- All 3 chemical containers were labeled during the inspection. Ensure all chemical containers are labeled to reflect its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer was missing from the LTC refrigeration unit in the chapel.- Ensure a functional thermometer is placed in the refrigeration unit and is kept at or below 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The quat test strips in the main kitchen chemical storage room were discoloured. - Obtain new quat test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was pooling water noted under the mechanical dishwasher in the main kitchen due to a leak.- Ensure that the leak is fixed.
- 09. Are chemicals stored and handled in a safe manner?