iRecover AB - Kitchen
SE 06-41-23 W4 41003 Range Road 235A, Tees Lacombe County AB T0C 2N0 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing was occurring in the 3-compartment sink during inspection - no sanitizing step was being performed and the operator washing dishes was unaware of the required sanitizing step.Discussed with supervisor in charge of kitchen who noted that sanitizing tablets are available for dishwash sanitizing but are stored in the nurse's office in the primary part of the building.ACTIONS:1) Immediately employee a sanitizing step for all reusable dishes to be consistent with a 3-step dishwashing method. Approved sanitizer for dishwashers must be 'food-safe' and can be chlorine, quats, or iodine based.2) Ensure that the sanitizing product is stored near or in the kitchen for ease of access.3) Re-train ALL kitchen staff on correct 3 step manual dishwashing process.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available on-site. Please ensure to have test strips in order to measure the concentration of the sanitizer (i.e., Bleach at 100ppm).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the kitchen. Operator who was dishwashing noted that hands are washed in the nearby washroom.Kitchen hand sinks cannot be located in the same room as a flush toilet and must be located within the same room as the area for food handling and dishwashing. Making handwashing convenient helps to prevent contamination of food, food equipment, and dishes.ACTIONS:-Install a dedicated handwashing sink, OR-Dedicate one compartment of the 3 compartment sink for handwashing ONLY.AND-Ensure that hand soap in a dispenser and paper towel in a dispenser are available at the hand sink.
- 20. Do food handlers at the facility have adequate food safety training?
- Spoke with 3 operators on site who demonstrated lacking knowledge when it comes to food safety practices and procedures.ACTION:Please complete an approved Food Safety Certificate course as listed here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available on-site. Please ensure to have test strips in order to measure the concentration of the sanitizer (i.e., Bleach at 100ppm).
- 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
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available on-site. Please ensure to have test strips in order to measure the concentration of the sanitizer (i.e., Bleach at 100ppm).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?