Kikino General Store Ltd. - Food
Kikino Metis Settlement Kikino Metis Settlement AB T0A 2B0 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution in a spray bottle measured 0 ppm.Bleach was added to make a 200 ppm chlorine solution.Ensure chlorine bleach solutions are maintained at 100-200 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips expired 12/2025.Obtain current test strips. Test strips must be capable of measuring 100-200 ppm chlorine.Use test strips to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test each day prior to use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor of the main entryway is in disrepair with a section of raw wood present.Ensure the floor is repaired so it is smooth, impervious to moisture, and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach in a spray bottle measured >>200 ppm (bleached out the strip).Bleach was diluted to 200 ppm during inspection.Mix bleach solutions by adding 1/2 tsp of bleach to 1 L of water. Verify concentration is 100-200 ppm with a test strip.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor of the main entryway is in disrepair with a section of raw wood present.Ensure the floor is repaired so it is smooth, impervious to moisture, and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Full strength bleach was present in a spray bottle.Maintain bleach at 100-200 ppm.A 200 ppm bleach solution was prepared during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution for the counters measured ~1000 ppm (bleached out the test strip).A new solution of 200 ppm chlorine bleach sanitizer was prepared.Ensure chlorine sanitizer solutions are maintained at 100-200 ppm. Verify concentration with a test strip each time a solution is prepared. If solutions are used over multiple days, test solution each day prior to use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The stand up white cooler measured 7C.Temperature was turned down during inspection and then measured 4C.Monitor cooler to ensure it is capable of maintaining high risk food items at 4C or less.2. The thermometer in one of the glass door display coolers was broken.Broken thermometer was removed and a new thermometer placed in the cooler during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- Chlorine bleach was in use as a sanitizer. Test strips were available but expired in 2019. Ensure current test strips are available to verify sanitizer strength every time a solution is prepared. If solutions are used over multiple days, test each day the solution is in use.Chlorine sanitizer for food preparation areas needs to be 100-200 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?