JDEES Restaurant
9925 100 Street Sexmsith AB T0H 3C0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- At time of inspection:1. The chemical sanitizing mechanical dishwasher measured a final sanitize concentration of zero (0) ppm chlorine residual – NOT SATISFACTORY.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Contact a qualified dishwasher technician to inspect this appliance and make any necessary repairs to ensure a final sanitize concentration of 100 ppm can be achieved.2. In the meantime, wash and rinse all re-usable dishware and utensils inside this appliance, then remove all items and immerse them all for 2 minutes in a 100 ppm chlorine bleach and water solution (i.e. in the compartment sink). After 2 minutes, remove all items and allow 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
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- At time of inspection:1. The chemical sanitizing mechanical dishwasher measured a chlorine concentration of approximately 50 PPM. Be advised that the concentration must be at 100 PPM chlorine residual.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified dishwasher technician to ensure this appliance is capable of maintaining a chlorine concentration of 100 PPM on the final sanitize cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At time of inspection:1. The meat slicer (including all internal components) appeared to be kept in a clean and sanitary condition – SATISFACTORY.2. Raw meat (still frozen) was noted to be stored above ready-cooked or ready-to-consume foods inside the main walk-in cooler.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meats (even frozen) are kept stored on the lowest shelf inside all refrigeration appliances.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At time of inspection:1. The chemical sanitizing mechanical dishwasher measured a final sanitize concentration of zero (0) ppm chlorine residual – NOT SATISFACTORY.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Contact a qualified dishwasher technician to inspect this appliance and make any necessary repairs to ensure a final sanitize concentration of 100 ppm can be achieved.In the meantime, wash and rinse all re-usable dishware and utensils inside this appliance, then remove all items and immerse them all for 2 minutes in a 100 ppm chlorine bleach and water solution (i.e. in the compartment sink). After 2 minutes, remove all items and allow to air dry.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?