It's All Greek to Me
3701 50 Avenue Red Deer AB T4N 3Y5 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility had a chlorine spray bottle prepared and in use. It was measured to be 200 ppm, which is within the effective concentration range of 100–200 ppm. However multiple cleaning cloths were observed soiled, in use, and stored dry on counters. The operator prepared two Clean-in-Place (CIP) buckets with chlorine(bleach), measured at 200 ppm, and placed the cloths in the solution.---Please ensure all cleaning cloths in use are stored in an appropriate sanitizer solution between uses. When cloths are left out at room temperature, bacteria can easily grow on the food debris and moisture within the cloth. Using these cloths without proper sanitizer storage can spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility had a low temperature chlorine dishwasher that was measured to not effectively dispense chlorine, with readings at 0 ppm. The facility switched to manual dishwashing in a 2-compartment sink, using a chlorine solution within the correct concentration of 100–200 ppm (fully submerging equipment and dishware in Sani for at least 2 minutes).Please ensure the dishwasher is repaired so that it can effectively dispense an adequate level of chlorine during the sanitization cycle (100–200 ppm chlorine).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back handwashing sink was missing paper towel.The operator restocked the paper towel dispenser.---After correction, all handwashing sinks throughout the facility and washrooms were accessible, adequately stocked with soap and paper towel, unobstructed, and used solely for handwashing purposes.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A sticky fly trap was installed in the corner of the room by the dishwasher, located above an open shelf storing clean equipment.Please ensure all sticky fly traps are installed in an area of the facility where there is no potential for dead flies to fall onto any food handling areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Vent filter plates had signs of black residue buildup.Please ensure vent plates are cleaned, restoring their original metal finish.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was noted being stored above fresh lettuce and eggplant in the walk-in cooler. Raw meats can drip juices that contain bacteria which is a contamination risk, especially for foods that don't have a final cook step. Please ensure that raw meats are always stored below or away from other foods.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial 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)?
- Test strips not available. Please purchase and have them readily available to verify sanitizer strength at least daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?