Lacombe Senior Lodge - Institutional Kitchen
4508 C & E Trail Lacombe AB T4L 1V9 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler ambient temperature was measured with an infrared and a probe thermometer to be 7-10C.The temperatures of high risk food items were measured by inserting probe thermometers into the food. The temperatures recorded were 8-9C, clearly indicating that the high ambient temperature was not the result of a defrost cycle or frequent opening of the cooler door in a short period of time. The elevated internal temperature of food indicates that the ambient temperature of the cooler was elevated for more than 2 hours.High risk food items were relocated to the sliding door cooler. Maintenance workers were on-site to troubleshoot and repair during inspection.ACTION:Ensure that the cooler can maintain 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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)?
- Please ensure accurate test strips are available and in use to verify sanitizer concentration at least daily.
- 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
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build up was observed on the fire sprinkler in the walk-in cooler. Please ensure to clean and sanitize.
- 23. Is the facility maintained in a clean and sanitary condition?