Light of Christ Catholic School - Kitchen
10140 104 Street Lac La Biche AB T0A 2C0 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- 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 test strips expired 04/25.Obtain current strips.Strips must be capable of reading 100-200 ppm chlorine.
- 20. Do food handlers at the facility have adequate food safety training?
- Kitchen workers are not trained in food safety.Workers were emailed a link to the Alberta Food Safety Basics interactive course.At least one person involved in the preparation of food must take this course.It is recommended that everyone involved with food preparation take this course.If more extensive food preparation will be done, at least one person at the facility must take an approved food safety course.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Workers were not sanitizing surfaces or dishes. Surfaces and dishes were being cleaned with soap and water.After cleaning, surfaces must be sanitized with a 100-200 ppm chlorine solution.After washing, dishes must be submerged in a 100 ppm chlorine solution for at least 2 minutes before being allowed to air dry.Bleach was available under one of the sinks. Test strips were in a locked cabinet and were relocated to under the sink with the bleach.Use test strips to verify sanitizer concentration each time a solution is prepared.Procedures were reviewed with workers during inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- Workers had no training in food safety.Workers were emailed a link to the Alberta Food Safety Basics interactive course.At least one person involved in the preparation of food must take this course.If more extensive food preparation will be done, at least one person at the facility must take an approved food safety course.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- None of the ventilation hoods above the stoves were functional. Neither the fan or the light were operational.Ensure the ventilation fans are functional.Note: currently under investigation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All of the paper towel dispensers were empty.Some of the soap dispenser were empty.Ensure soap and paper towel are available in dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- None of the ventilation hoods above the stoves were functional. Neither the fan or the light were operational.Ensure the ventilation fans are functional.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?