Lethbridge Meats & Seafoods
3621 6 Avenue N Lethbridge AB T1H 5C2 · Food - General
8 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A wet cloth used for wiping the meat slicer did not have a sanitizer solution. The sink was filled with bleach and water during the inspection. Discussed process with the manager who would relay information to all staff.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Two knives were in the hand sink at the time of inspection. The hand wash sink must always be clear and available for hand washing. Additionally, the hand sink should never be used to wash utensils. These were removed during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer bucket for the meat slicing area measured 0 ppm QUATs. This was remixed and measures 200 ppm. The spray in the kitchen was strong. Confirm with your test strips that QUATs measured 200-400 ppm. Spray was diluted during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The meatballs in the hot holding unit were ~55°C. We discussed checking the hot holding daily to ensure it is >60.0°C. The food was to be cooled and placed in the fridge as hot lunch is only offered for a couple hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink had a dish in it. This was corrected by the operator; the dish was removed.Please ensure that handwash sinks are only used for handwashing and not for dishwashing. Please ensure that handwash sinks remain unobstructed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?