Kinuso School - Kitchen
500 Kinuso Avenue Kinuso AB T0G 1K0 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in bucket was over 100 ppm. It tested over 200 ppm and slightly bleached the testing paper. Sanitizer adjusted to 100 ppm during inspection.ENSURE:Bleach sanitizers are maintained at 100 ppm (1/4 tsp per litre water) at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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)?
- Test strips not available.ENSURE:Chlorine test strips for measuring the concentration of sanitizer are available at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- A meat slicer and stand mixer are present in the kitchen, but the operator indicated they are not ever used.ENSURE:All items that are not used in the kitchen are removed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand-washing sink was not supplied with paper towels at the time of inspection. More paper towels for hand hygiene were obtained from the storage room during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The built-in thermometer for the walk-in cooler was noted to show inaccurate reading. The reading on the thermometer was above 4 degrees Celsius at the time of inspection.Ensure that the thermometer is calibrated to allow accurate reading of storage temperature of high-risk foods.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions