JNC Express Kitchen - Curling Rink
5332 50 Street Rocky Mountain House AB T4T 1G7 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust hood cleaning, inspection and testing observed overdue. Last inspection was August 2024. Please have exhaust hood cleaned, inspected and tested.Also, please include filters cleaning to regular cleaning schedule.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure sanitizer solutions are being changed daily, please do not mix vinegar with bleach solution. Bleach solution should be at 100ppm of all food contact surfaces, at this concentration there will be no strong odors of the mixture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Please ensure all uncooked meats are stored below ready to eat foods such as tomatoes, salads, etc.Observed raw burgers stored on shelf above tomaoties.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Initial 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)?
- High-Temp Dishwasher was not achieving minimum temperature of 71 degrees C at the dish level for sanitizing. PHI tested dishwasher 2-3 times with no success. Please repair dishwasher. In the meantime facility must sanitize with bleach or quats in the three-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?