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Hope Mission Wetaskiwin - Kitchen

Undisclosed Location Wetaskiwin AB · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Oxivir was used as surface sanitizer in kitchen area.Please note that Oxivir is not suitable for food contact surfaces.Resource for food grade sanitizers will be provided through an e-mail.Note: Food grade sanitizer is also required for manual sanitization of dishes, if applicable.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in the fridge near the reception area with premade peanut butter and jelly sandwiches measured at 5C.Operator adjusted fridge temperature. Please ensure temperatures are regularly monitored and measured under 4C.Temp logs were present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was stocked with soap and paper towel but access was obstructed by items. Operator cleared the space for clear access to the 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?
      • Food Permit was expired. Please ensure valid food permit is posted and easily visible.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reheating temperature is at 74C. Hot holding temperature is at 60C. Ensure hot meals/foods are reheated to 74C rapidly. Temp logs are taken of refrigeration areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwash sink is available in the kitchen area. Due to food handling occuring this this space, a handwash station requires to be installed in this location. Below could be some options: - A plumbed in handwash sink ie a sink with its own sump pump ( if no plumbing is closeby)- A portable handwash sink is acceptableAn email will be sent to you of some examples.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The laundry, three compartment sink and domestic dishwasher is all within the same "section" of the facility. There is a "move-able" wall that primarily covers the sink area. At this time, during laundry time, please ensure that this moveable wall is kept up covering dish area. Doing laundry during meal times/meal clean up times should be avoided as they are incompatible activities. Soiled laundry can have bacteria/viruses that can be potentially land on clean areas if disturbed. Dirty laundry hampers should also be stored away as much as possible from clean dishpit area.
    • 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?
      • No permit on file. Operator sent in food permit application and it is being processed.