kb&co
210 - 840 St. Albert Trail St. Albert AB T8N 7V2 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat based sanitizer was not maintaining an effective concentration. They had a container of bleach and an effective chlorine sanitizer was made up. Discussed that in an open container with cloths going in and out it would have to be checked and changed to ensure an effective concentration was maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Cleaning cloths were not stored in a sanitizer solution. There was no Quat sanitizer present in the containers. Corrected during the inspection. New solution was made up. Ensure that the sanitizer concentration is checked when the solution is made.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***The coolers and prep units lids were not being closed once the staff finished using them. Corrected during the inspection talked to operator and staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The display cooler by the POS terminal was not maintain 4C temperature. It appeared to be finishing a defrost cycle and went down to 6C but then warmed back up and never reached the required 4C. The reading on the built in thermometer went down to 5C but then back up to 9C during the inspection.Operator plans on calling the repair company.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Discussed the food equipment observed. Cracked/damaged/broken inserts and lids are to be removed. Bacteria can flourish in the small cracks and gaps in the unreachable surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- ***There were expired/discoloured quat test strips present. Discussed that the discoloured test papers would not give back accurate readings.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?