Lucky Strike Bowling
9809 101 Avenue Lac La Biche AB T0A 2C0 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle of bleach measured 50 ppm.Ensure bleach solutions are maintained at 100-200 ppm.Bleach was added to create a 200 ppm solution during inspection.Verify bleach sanitizer concentration with a test strip when a solution is prepared. If solutions are used over multiple days, verify bleach concentration each day prior to use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation filters above the grill/fryers were dirty/greasy and require cleaning. Grease was observed on surfaces outside of the filters.Clean the filters.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 do not appear to be used regularly. Test strip bottle was full and expired in 2024.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration with a strip each day prior to use.
- 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?
- 1. Used cleaning cloths were observed in several locations in the kitchen.Ensure used cleaning cloths are stored in a sanitizing solution (eg 100-200 ppm bleach) when not in active use. Cleaning cloths should be mechanically laundered at the end of the day.Cloths were sent for washing during inspection.2. A bleach sanitizer bottle measured 10 ppm bleach.Ensure bleach sanitizer solutions are maintained at 100-200 ppm.Verify concentration with a test strip each time a solution is prepared. If a solution is used over multiple days, verify concentration each day prior to use.Bleach solution concentration was adjusted during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in hot holding measured 55C.Gravy temperature was turned up during inspection and then measured >60C.Ensure gravy is maintained at 60C or greater. If gravy is below 60C it must be used within 2 hours.It is recommended to take gravy temperature with a thermometer every 1-2 hours.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?