Skip to content
Loading map…

Kentwood Place - Food

120 Kendrew Drive Red Deer AB T4P 3T8 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean-in-place bucket was measured at 0 ppm quats.A new quats sanitizer bucket was prepared from the dispenser and measured at the correct concentration of 400 ppm.Please ensure quats sanitizer is prepared correctly and maintained within the required concentration range of 200–400 ppm. For longer periods of use, confirm the sanitizer remains effective by checking with test strips as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats and chlorine test strips were available; however, the quats test strips were expired and discolored (yellow instead of the typical orangey-pink).Please ensure new quats test strips are obtained and used to verify that quats sanitizers remain within the correct concentration of 200–400 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Under the dishwasher and dish sinks:-Floor tiles are broken, allowing for water to pool beneath the tiles.-Walls behind the dishwasher and dish sinks are in disrepair (holes, cracks, water damage, etc).These conditions have led to the accumulation of water and debris which contribute to unsanitary conditions.ACTION:Please repair/remove all damaged materials and replace with materials that are in good repair and easy to clean. A thorough cleaning is required in this area post-construction.
  2. Risk Management 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?
      • Under the dishwasher and dish sinks:-Floor tiles are broken, allowing for water to pool beneath the tiles.-Walls behind the dishwasher and dish sinks are in disrepair (holes, cracks, water damage, etc).These conditions have led to the accumulation of water and debris which contribute to unsanitary conditions.ACTION:Please repair/remove all damaged materials and replace with materials that are in good repair and easy to clean. A thorough cleaning is required in this area post-construction.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large cooler in the kitchen was measured at 7C with a probe thermometer. Temperature did not reduce by keeping doors closed or vacuuming the condenser coils. Operator called technician during inspection - expected to arrive within 24 hours.ACTION:Ensure the cooler can maintain 4C or less.Please update PHI on the temperature after the technician services the unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Under the dishwasher and dish sinks:-Floor tiles are broken, allowing for water to pool beneath the tiles.-Walls behind the dishwasher and dish sinks are in disrepair (holes, cracks, water damage, etc).These conditions have led to the accumulation of water and debris which contribute to unsanitary conditions.ACTION:Please repair/remove all damaged materials and replace with materials that are in good repair and easy to clean. A thorough cleaning is required in this area post-construction.
  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Operator had quats test strips available, but they were expired in 2021 and October 2024.*No probe thermometer was available for testing the temperature sanitizing dishwasher.**Operator will order new ones.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic cutting boards appeared too worn, making them difficult to clean effectively. The operator promptly discarded the damaged cutting boards.Some wooden spoons were found stored in the back. The operator confirmed they were not in use and discarded them as well.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed at room temperature.Operators educated about rapid bacterial growth of used cloths after 2 hours. Discussed options for preventing this growth:1) change out all cleaning clothes every 1-2 hours;2) use paper towel instead of reusable cloths for cleaning/sanitizing/wiping;3) submerge cleaning cloths in sanitizing solution when not in useOperators noted that they will submerge cloths in 200ppm quats solution and corrected this deficiency during inspection.Other: 200ppm quats solution available; operators aware of the required concentration of quats for effective sanitizing of food contact surfaces/equipment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • PHI observed food handler wearing food-grade gloves, moving from one task to another without changing the gloves. Education provided on when the change gloves (when task-type changes ie. contacting food to clean dishes, contacting dirty dishes to food, etc).Please ensure that food handlers are thoroughly educated on safe use of gloves.
  6. Monitoring Inspection

    0 infractions