Iron Nation Fitness & Apparel - Food
9502 117 Street Grande Prairie AB T8V 0C7 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- A thermometer is unavailable for verifying the dishwasher temperature.Ensure one of the following is available for verifying the dishwasher temperature daily:- A waterproof thermometer with a max/min function.- Thermostrips with an indicator of 71 °C / 160 °F.The minimum required temperature for a high‑temperature dishwasher is 71 °C / 160 °F.The dishwasher thermometer is on order.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- A thermometer is unavailable for verifying the dishwasher temperature.Ensure one of the following is available for verifying the dishwasher temperature daily:- A waterproof thermometer with a max/min function.- Thermostrips with an indicator of 71 °C / 160 °F.The minimum required temperature for a high‑temperature dishwasher is 71 °C / 160 °F.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some minor cleaning:-Cupboard under the two-compartment sink. -The freezer with the frozen berries.Ensure all areas are maintained in a clean and sanitary condition.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is foaming and leaking on one of the corners. Ensure the dishwasher is maintained in good repair and free of leaks.The manager repaired the dishwasher during the inspection, however, please monitor the temperature and condition of the dishwasher carefully.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher temperature is noted below 71 degrees Celsius at the dish level (verified over 6 times). Please adjust the dishwasher temperature or repair the dishwasher and ensure the dishwasher is maintained at 71 degrees Celsius and above.Update January 21, 2025:Temperature of the dishwasher is noted between 59.5 degrees Celsius and 64.9 Degrees Celsius (Verified 6 times). In the meantime: Continue using the dishwasher, once dishes are complete:-Spray the dishes with a food safe sanitizer and air dry.Or-Fill one compartment of the two-compartment sink with food safe sanitizers, soak for two minutes, and air dry.Update: The dishwasher is noted 54.9 to 69.2 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher temperature is noted below 71 degrees Celsius at the dish level (verified over 6 times). Please adjust the dishwasher temperature or repair the dishwasher and ensure the dishwasher is maintained at 71 degrees Celsius and above.Update January 21, 2025:Temperature of the dishwasher is noted between 59.5 degrees Celsius and 64.9 Degrees Celsius (Verified 6 times). In the meantime: Continue using the dishwasher, once dishes are complete:-Spray the dishes with a food safe sanitizer and air dry.Or-Fill one compartment of the two-compartment sink with food safe sanitizers, soak for two minutes, and air dry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher temperature is noted below 71 degrees Celsius at the dish level (verified over 6 times). Please adjust the dishwasher temperature or repair the dishwasher and ensure the dishwasher is maintained at 71 degrees Celsius and above.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two scrub brushes are in poor condition and appear unsanitary. Please ensure scrub brushes are kept in good repair and in a clean and sanitary condition.Staff discarded the brushes during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area requires cleaning and organizing:- The cupboard under the handwashing sink. Please clean and organize the cupboard and ensure all cupboards are maintained in a clean, organized and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Pre-made meals produced in an unknown location/ facility are being sold in the store. Please ensure all food sold in the facility are from approved sources such as an approved commercial kitchen. Cease the sale of the product, remove premade meals from public view until the food production source is verified and approved by the Environmental Public Health Office.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths are stored on the counter.Please ensure cleaning cloths are stored in a food safe sanitizer such as Bleach, QUAT or iodine, while in use. Please replace the food safe sanitizer every 4-hours or more frequently as required. The manager removed the cleaning cloths during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area requires cleaning and organizing:- The cupboard under the handwashing sink. Please clean and organize the cupboard and ensure all cupboards are maintained in a clean, organized and sanitary condition.
- 02. Is all food in this facility from an approved source and/or properly labelled?