Jack's Burger Shack and Jack's Sandwich Shack
130 - 15 Perron Street St. Albert AB T8N 1E5 · Food - General
3 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***The chlorine test papers available were discoloured and did not provide an accurate reading when checked. Picture of the new test strips was provided following the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was a build up or dirt present on the edges of the high traffic areas and in the hard to reach areas (under equipment).
- 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
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Prep cooler by the dishwasher was measured at 13-15C using a surface thermometer. Internal temperature of high risk food stored in the cooler for over 4 hours was measured at 13C using a probe thermometer. Temperature records were not available. High risk food was discarded during inspection, low risk food was moved to a functional cooler.- Thermometer was missing in some coolers.Ensure high risk food in a cooler is maintained at 4C or less.Ensure all refrigerating units have a functional thermometer at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Prep cooler by the dishwasher was measured at 13-15C using a surface thermometer. Internal temperature of high risk food stored in the cooler for over 4 hours was measured at 13C using a probe thermometer. Temperature records were not available. Ensure the cooler is not used to store high risk food until a temperature of 4C or less can be achieved.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***The other two spray bottles were 10 to 50ppm. Corrected during the inspection. Staff made up a new solution that was 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Wiping cloths were being left on the counter and not stored in the sanitizer solution. Discussed and corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?