Leduc Community Hospital - Production Kitchen and Cafeteria
4210 48 Street Leduc AB T9E 5Z3 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Used blue wiping cloths were placed on the stainless steel table in the prep area.Used wiping cloths are not to be placed on the tables. They must be immersed in fresh sanitizer solution to prevent bacterial growth or they are to be used once and placed in a hamper to be washed.
- 09. Are chemicals stored and handled in a safe manner?
- -The handwash sink beside the walk in freezer door had a dispenser labelled as alcohol hand rub. It was indicated this was mislabeled and is actually hand soap. This must be properly labelled as hand soap to prevent confusion, misuse and to allow for proper handwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -On the flat top grill, which it was indicated that it was used as a prep surface only and not for cooking, there were inserts with cooked chicken and roast beef inside. Temperature was measured at 21 degrees. The cook took these foods and indicated these were to be used right away. Foods are not to be stored above 4 degrees C or below 60 degrees C for more than 2 hours. They must be kept refrigerated (under 4 degrees C) or kept hot (above 60 degrees C) to prevent rapid germ growth.Ensure that food handlers have access to properly calibrated probe thermometers to check temperatures of foods during cooking/reheating, cooling, thawing, hot holding, cold holding, etc.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwash sink next to the stainless steel breakfast cooler had an empty hand soap dispenser. Soap dispensers must be refilled to allow for proper handwashing. -The caulking had separated at the back of the handwash sink next to the stainless steel breakfast cooler as well as for the handwash sink next to the walk in freezer. The back of the handwash sinks must be properly resealed to prevent accumulation of moisture and germs and to allow for easier cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- -There was a build up of debris and some packets of food under the shelves in the dry storage room. These areas must be thoroughly and more frequently cleaned to prevent attracting pests and contaminating food/food surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions