Kurt Browning Arena Kitchen
5103 48 Avenue Caroline AB T0M 0M0 · Food - General
5 inspections
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Operator and inspector removed from use boards with unfinished would surface. The purpose of the boards could not be determined at the time of inspection, but the boards were removed from the cabinets.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- - A maximum registering, waterproof thermometer is required to test the rinse cycle of the dishwasher to ensure the temperature is sufficient for sanitizing. The temperature at the plate of a high-temperature sanitizing dishwasher should be 74°C.- The facility is not equipped with valid chlorine test strips to check the concentration of chlorine sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was not equipped with single use paper towels. Please ensure handwashing sinks are equipped with soap, paper towels, hot and cold running water at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- A maximum registering, waterproof thermometer is required to test the rinse cycle of the dishwasher to ensure the temperature is sufficient for sanitizing. The temperature at the plate of a high-temperature sanitizing dishwasher should be 74°C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?