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Keep It Simple Sub & Catering

4911 51 Avenue Rocky Mountain House AB T4T 1P9 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • CORRECTED: Thermometers are available in each unit. Operator also has an infrared thermometer for monitoring temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • At the time of the inspection the back door was propped open with no screen in place. The door was closed and the seal indicated gaps that may allow the entry of pests.*** Please replace the door seals to prohibit entry of pests and provide a screen at the door if it is to be kept open. ***
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Monthly pest monitoring records were not being maintained.*** Please ensure that the provided pest monitoring checklist is completed monthly and records are maintained. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed to be cluttered. *** Please remove excess items and equipment that is not being used in the day-to-day operations to facilitate movement within and cleaning of the food preparation area. ***
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution and test strips are available. Solution measured greater than 200 ppm at the time of inspection. Please ensure solution measures 100 ppm.Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water for 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Temperature controlled units observed adequately functioning and properly stocked.2) Please ensure thermometers are available in each unit so as to monitor internal unit temperatures. Also ensure probe thermometers are available to verify internal cook/hot holding temperatures and cold holding temperatures. Important Temperatures for Safe Food Handling Document emailed to operator.
  3. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution and test strips are available. Solution measured greater than 200 ppm at the time of inspection. Please ensure solution measures 100 ppm.Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water for 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Temperature controlled units observed adequately functioning and properly stocked.2) Please ensure thermometers are available in each unit so as to monitor internal unit temperatures. Also ensure probe thermometers are available to verify internal cook/hot holding temperatures and cold holding temperatures. Important Temperatures for Safe Food Handling Document emailed to operator.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution and test strips are available. Solution measured greater than 200 ppm at the time of inspection. Please ensure solution measures 100 ppm.Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water for 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Temperature controlled units observed adequately functioning and properly stocked.2) Please ensure thermometers are available in each unit so as to monitor internal unit temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing facilities were not available in the facility. A three-compartment sink was not present, and the mechanical dishwashing unit is a domestic model that is not approved for commercial use as it lacks a sanitizing function, which is required for effective dishwashing in a food establishment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Front counter hand sink observed operational, but paper towel was not in dispenser.2) Faucet at hand wash sink in back of house preparation area observed broken and not functional. Please repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) PHI emailed operator a general sanitation plan. Please complete daily/monthly and retain records for review at subsequent inspections.2) Please ensure to organize items, clean and sanitize all food contact surfaces prior to use as they could have been contaminated from the move.