JAWS Cafeteria
8702 91 Avenue Lac La Biche AB T0A 2C0 · Food - General
10 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of sugar was on the floor in dry storage.A box of onions was on the floor in the walk in cooler.Ensure all food products are stored at least 6 inches off the ground.Items were moved off the floor during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Red probe thermometer has a max/min holding button but it is not functional.A thermometer capable of measuring the plate level temperature of the dishwasher is required. Thermometer must be max/min holding and waterproof.Obtain a thermometer that meets these requirements.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Saber Vert accelerated hydrogen peroxide (AHP) disinfectant in a spray bottle measured 0 ppm AHP.Disinfectant was discarded during inspection.Ensure AHP is at sufficient concentration as per manufacturer's instructions.Note: AHP is not an approved food safe sanitizer. It may be used on food contact surfaces only if the surface is rinsed with potable water after sanitizing.It is strongly recommended that an approved food safe sanitizer is used (100-200 ppm chlorine or 200 ppm quats).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Red probe thermometer would not turn on during inspection.Ensure the thermometer is functional.Batteries may require replacement.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher had a sign "broken do not use" on it.It was reported that a part has been ordered.When left on the machine overheats. The thermostat for the dishwasher may be malfunctioning.Repair the dishwasher.Until the dishwasher is fixed, follow manual dishwashing procedures: Wash, rinse, sanitize.For the sanitizing step dishes must be submerged in sanitizer (100 ppm chlorine or 200 ppm quat) for at least 2 minutes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was quaternary ammonium (quat) sanitizer available. Quat test strips were not available.Obtain quat test strips capable of measuring 200-400 ppm.AHP test strips expired October 31, 2025.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared or dispensed, and at least daily prior to use if solution is used over multiple days.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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 high temperature dishwasher reached a maximum temperature of 66C at the plate level after 8 runs.Neither the wash gauge did not appear to be working and stayed at 120F. Dishwasher indicates wash temperature must be at least 150F.Temperature for the dishwasher has not been consistently recorded.Dishwasher temperature must reach 71C at the plate level. Record the temperature each day the dishwasher is in use.Until the dishwasher is capable of reaching 71C at the plate level, dishes must be manually sanitized. Hydrogen peroxide based sanitizer is in use which is not food safe. Dishes must be placed in sanitizer solution for 2 minutes, rinsed with potable water, and allowed to 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pure maple syrup specifying "refrigerate after opening" was found open at room temperature.Ensure label directions for food storage are followed.Maple syrup was placed in the cooler during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher reached a maximum temperature of 68C at the plate level after 10+ runs.Neither the wash nor rinse gauge appeared to be working properly as they barely moved.Temperature for the dishwasher has not been consistently recorded.Dishwasher temperature must reach 71C at the plate level. Record the temperature each day the dishwasher is in use.Until the dishwasher is capable of reaching 71C at the plate level, dishes must be manually sanitized. Hydrogen peroxide based sanitizer is in use which is not food safe. Dishes must be placed in sanitizer solution for 2 minutes, rinsed with potable water, and allowed to air dry.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was visible dust and food debris present on surfaces in the kitchen and in the walk in cooler, likely from non-use during the summer months.Clean and sanitize surfaces in the kitchen and walk in cooler prior to beginning food handling activities.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink near the dish pit was not functioning at the time of inspection.Repair or replace the handwashing sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was visible dust and food debris present on surfaces in the kitchen and in the walk in cooler, likely from non-use during the summer months.Clean and sanitize surfaces in the kitchen and walk in cooler prior to beginning food handling activities.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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 high temperature dishwasher reached a maximum temperature of 69.2C at the plate level. A temperature of at least 71C at the plate level is required for effective sanitation.Note: the gauge was reading 85C and may not be functioning properly.Ensure the dishwasher is capable of reaching a temperature of at least 71C at the plate level.A max/min holding, waterproof thermometer was not available. Ensure a max/min holding waterproof thermometer that can be run through the dishwasher is available to monitor plate level temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink near the dish pit was not functioning at the time of inspection.Repair or replace the handwashing sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach in a spray bottle measured ~25 ppm.Bleach was added to measure 200 ppm during inspection.Note: do not use the Bleach Spray Foam chemical on food contact surfaces as this is not food grade.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Leftover food items (eg macaroni salad) were found in the walk in cooler with no date.Label all leftover prepared food items with the date they were prepared.Leftovers kept in the cooler should be discarded 72 hours after preparation. Leftovers that are frozen may be stored for longer periods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal thermometer in the walk in cooler was not functioning. It is likely the battery is dead.Ensure a functional internal thermometer is present inside the walk in cooler.There is a thermometer present on the outside of the cooler but this is not sufficient.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a washroom that opens directly into the kitchen.Ensure that during food preparation or handling activities that the washroom door is kept closed.A self closing mechanism is recommended.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?