Little Red Barn Inc.
NW 19-38-26 W4 Red Deer County AB · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were stored in dry products, including flour and sugar. The operator removed the scoops for dishwashing and placed a clean container above the dry storage area to hold clean scoops when not in usePlease ensure scoops are not stored directly in food products and are kept in a safe and sanitary manner.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The facility is supplied by a cistern, with no water samples submitted since 2023-09-20.Bacteriological sampling of the cistern is required at least once every three months, or upon reopening if the facility has been closed for a longer period (i.e., testing is not required during closure).The operator was provided with a bacteriological water sampling kit and given information on where and when to submit the sample.Please ensure cistern sampling is conducted as required to verify the water is clean and safe and not contaminated, ensuring the water used and consumed is safe and healthy for customers.
- 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?
- No pest control records were completed or documented.The operator was emailed a pest control checklist template.Please ensure monthly pest control records are completed and maintained on site.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature dishwasher measured at 0ppm. Line was primed, no chlorine dispensing. PHI suspects potential crystallization of the line. PHI also observed water leaking from horizontal pipes at top of machine during rinse cycle, however, this occurred inconsistently.ACTION:Please repair the dishwasher so that 50-100ppm chlorine can be detected and resolve any causes of leaks.Please manually sanitize all utensils and equipment in 100ppm chlorine until the dishwasher has been repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions