Lakeland Service & Car Wash - Food
10339 101 Avenue Lac La Biche AB T0A 2C2 · Food - General
4 inspections
- Monitoring 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)?
- Chlorine bleach is used as a sanitizer.Test strips were not available.Ensure chlorine test strips capable of reading 100-200 ppm are available. Test strips must be used to verify sanitizer concentration every time a solution is prepared and at least daily if solutions are used over multiple days.It was reported that test strips have been ordered but have not yet arrived.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is a one compartment sink available in the facility for handwashing and equipment cleaning.The sink is not set up for handwashing.Liquid soap was available but paper towel was only located in the washroom. Paper towel in a dispenser must be available near the hand sink and not in the washroom.A waste bin must be located within reasonable proximity of the sink for paper towel disposal.It was reported that a paper towel dispenser has been ordered but has not yet arrived.
- 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
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)?
- Chlorine bleach is used as a sanitizer.Test strips were not available.Ensure chlorine test strips capable of reading 100-200 ppm are available. Test strips must be used to verify sanitizer concentration every time a solution is prepared and at least daily if solutions are used over multiple days.Chlorine bleach present had fabric protection in it.Use only regular, unscented household bleach for food contact surfaces. Do not use bleach with additives such as fabric protection or scent.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is a one compartment sink available in the facility for handwashing and equipment cleaning.The sink is not set up for handwashing.Liquid soap was available but paper towel was only located in the washroom. Paper towel in a dispenser must be available near the hand sink and not in the washroom.A waste bin must be located within reasonable proximity of the sink for paper towel disposal.
- 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
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Creamers were found at room temperature.The ice pack in the container was warm.Ensure creamers requiring refrigeration are maintained at 4C or less.Replace ice packs frequently and ensure all creamers contact the ice pack.The ice pack was replaced during inspection.
- 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 is used as a sanitizer.Test strips were not available.Ensure chlorine test strips capable of reading 100-200 ppm are available. Test strips must be used to verify sanitizer concentration every time a solution is prepared and at least daily if solutions are used over multiple days.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is a one compartment sink available in the facility for handwashing and equipment cleaning.The sink is not set up for handwashing.Ensure liquid soap and paper towels in dispensers are available for handwashing. A waste bin must be located within reasonable proximity of the sink for paper towel disposal.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Pest control self checklist sent via email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?