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Legal Curling Club - Concession

5105 48 Street Legal AB T0G 1L0 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine and scoop were stored in the room with hot water tank. The ice scoop was not covered. Please ensure that the ice scoop was covered at all times to protect it from contamination.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed in the facility. Please note one of the sanitizing solutions must be present in the facility at all times. The facility uses Quat solution. Please note that the quat solution at 200 ppm must be available in the facility whenever the facility is in operational state. The quat solution was prepared during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper manual dishwashing procedures were not being followed. The facility only has two sinks. One of the sinks is a designated hand washing sink. Teh facility has multiple tongs. The operator was advised to designate a container to store soiled dishes. Please be advised that all reusable dishes must be washed and sanitized every four hours when in continuous use or whenever they get contaminated. Please perform dishwashing once the facility is closed for public. Both sinks must be cleaned and sanitized using an approved sanitized before and after performing dishwashing. Wash soiled with soap and water and rinse with clean water in the first sink. Prepare a bleach solution at 100 ppm in the second sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes. Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine (bleach) test strips were not observed at the time of inspection.Please acquire chlorine test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The facility uses quat solution as a sanitizer. Test strips were not observed. Please acquire quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine and scoop were stored in the room with hot water tank. The ice scoop was not covered. Please ensure that the ice scoop was covered at all times to protect it from contamination.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A mechanical dishwasher was noted in the facility. A detergent line was not noted. The dishwasher has only one line connection which is connected to sanitizing solution. The sanitizing solution was noted to be diluted by using household bleach and water. The maximum temperature was noted to be at 64 degrees C at plate level. The mechanical dishwasher was not dispensing free chlorine after running it for multiple cycles. Please repair or replace this dishwasher as required. In the interim, please use single use disposable customer utensils to serve drinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was not monitoring the dishwasher concentration. Please ensure to use a test strip to test the concentration of free available chlorine and ensure it is being dispensed at 100 ppm.