H.J's Family Bowling Center
9650 94 Avenue Grande Prairie AB T8V 6S6 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- At time of inspection:1. The north side exit door (at the bottom) was not properly sealed to help refrain from the entrance of pests.2. Pest control records were not being kept up to date for review.The owner / operator of this facility is requested to conduct the following, namely:1. Install a new piece of weatherstripping at the bottom of the north exit door. Ensure it is fully sealed at the bottom.2. Ensure all pest control records (i.e. checklists) are kept in a binder and up to date for review during future inspections.*****AT TIME OF INSPECTION, BOTH OF THE ISSUES NOTED ABOVE REMAIN EXISTING FROM THE LAST INSPECTION.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- At time of inspection:1. The north side exit door (at the bottom) was not properly sealed to help refrain from the entrance of pests.2. Pest control records were not being kept up to date for review.The owner / operator of this facility is requested to conduct the following, namely:1. Install a new piece of weatherstripping at the bottom of the north exit door. Ensure it is fully sealed at the bottom.2. Ensure all pest control records (i.e. checklists) are kept in a binder and up to date for review during future inspections.
- 23. Is the facility maintained in a clean and sanitary condition?
- At time of inspection:1. Some minor cleaning is required above and inside some food equipment - such as refrigeration / freezing appliances.2. The main utensil mat (at the compartment sinks) requires laundering.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all food equipment within this entire facility is cleaned / sanitized.2. Ensure all utensil storage units (including mats meant to air dry utensils) are kept clean.
- 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?
- Risk Management Inspection
0 infractions
- 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)?
- At time of inspection:1. Chemical test strips were not available to test the concentration of the chemical sanitizer spray bottle solution and the sanitizing solution (i.e. - when cleaning / sanitizing cookware / utensils).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chlorine test strips to verify a concentration of 100 PPM is being achieved for the chemical spray bottle and for when sanitizing all cookware / utensils.
- 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?
- At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (copies of invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control plan / records are made available for review for this facility. If using the pest control checklist, one checklist must be filled out once (1) per month and kept in a binder so that they can be reviewed upon future inspections. A maximum of the most recent twelve (12) checklists are only required to be kept in this binder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?