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International Women of Purpose Association

14 Jarvis Close Red Deer AB T4P 0C7 · Food - Special Event

4 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Discarded chicken in sauce being held at room temperature.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution required for food contact surfaces and food equipment to large to wash.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff initially attempted to wash hands but had no paper towels available.Observed that staff member wash hand later in the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding initially betwen 35C and 45C for chaffing dishes.Discarded chicken dish that was at room temperature on not on heating apparatus.Returned about an hour later to confirm over 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dishwashing set up on site. Require modified 3 compartment sink.Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry.Brought operator to Cronquist House outdoor dishwashing setup to demonstrate.To use Cronquist House for rest of event.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially no paper towels for temporary hand washing station.Replaced.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Good food safety knowledge not demonstrated.Operator is combative when reviewing concerns. Require upgraded food safety training.
  3. Risk Management Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Update: Selling of high-risk foods no longer permitted due to multiple temperature violations.Discarded chicken in sauce being held at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food on chaffing dishes measured 35C or less.Food on one side of grill measured 33C.Items included rice and chicken.Not permitted to sell these food items.Operator attempted to demonstrate food temperatures but placed probe thermometer on cooking bin rather than in food demonstrating lack of knowledge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update: Utensil have not been washed and sanitized.When using probe thermometer, operator dipped probe into wipe cloth sanitizer solution for less than 10 seconds and immediately wiped with cloth.Utensils needed to be washed and sanitized when soiled and on a routine basis.Probe thermometer needs to be washed and sanitized prior to use.No dishwashing set up on site. Require modified 3 compartment sink.Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry.Brought operator to Cronquist House outdoor dishwashing setup to demonstrate.To use Cronquist House for rest of event.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Good food safety knowledge not demonstrated.Operator is combative when reviewing concerns. Require upgraded food safety training.
  4. Demand Inspection

    0 infractions