Hitz Sportscentre
64 - 64062 393 Avenue E Md Of Foothills AB T0L 0A0 · Food - General
7 inspections
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Missing thermometer in the residential fridge. **Obtain thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Missing chlorine test strips.**Obtain chlorine test strips.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was not displayed. **Display valid food permit in a location that is visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- Both washroom fans were observed to be dusty. **Clean.**Main floor bathroom fan was cleaned at the time of the inspection. Upstairs bathroom fan is still outstanding.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottle was not labelled. **Label.**CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Missing thermometer in the residential fridge. **Obtain thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Missing chlorine test strips.**Obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap not in dispenser. **Ensure hand soap is in a hand pump dispenser.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings observed behind the counter storing the nacho chips. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Inspect and seal any potential points of entry.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was not displayed. **Display valid food permit in a location that is visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- Both washroom fans were observed to be dusty. **Clean.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sink beside the ice maker and coffee machine was blocked at the time of inspection and did not have available handwashing supplies. Given that minimal food handling is likely being conducted in this area, it is expected that handwashing be done. Ensure handwashing supplies are available and the sink is accessible for use.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings were noted on the floor behind the oven cupboard.Clean indicated area. Monitor to determine whether level of activity warrants further pest control measures.
- 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?
- The concentration of chlorine sanitizer in the kitchen was measured in excess of 200ppm. Sanitizer was corrected to 100ppm during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sink beside the ice maker and coffee machine was blocked at the time of inspection and did not have available handwashing supplies. Given that minimal food handling is likely being conducted in this area, it is expected that handwashing be done. Ensure handwashing supplies are available and the sink is accessible for use.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings were noted on the floor behind the oven cupboard.Clean indicated area. Monitor to determine whether level of activity warrants further pest control measures.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit for this facility was not displayed. Post current food handling permit in a conspicuous place within the facility. *We will send a copy of your food permit to the email address that the permit was paid through. Please send a picture of this permit posted in a publicly viewable area once received. Contact us if you have not received your permit by October 1st. *
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of bleach sanitizer used in the kitchen was measured at 0ppm across three different sanitizer bottles. Ensure kitchen has access to 100ppm bleach solution whenever in operation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer was not identified inside the refrigerator at the time of inspection. Place an accurate thermometer inside the kitchen fridge to measure temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for chlorine sanitizer at this at this facility were not available at the time of inspection. Acquire suitable test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front and back hand sink paper towels wall dispenser were empty. Paper towel rolls in-use did not have a suitable dispenser to minimize contamination. Ensure suitable paper towel is available for use at each hand wash sink.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit for this facility was not displayed. Post current food handling permit in a conspicuous place within the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?