Maple Fine Cuisine
5530 Jubilee Avenue Drayton Valley AB T7A 1R7 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open bags of bulk food product were being stored on the floor. Corrective action: Food items must be stored at least 15 cm (6 in) above the floor, and must be closed during inactivity to protect them from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- Paper towels were replaced as they were initially empty.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. All food surfaces must be cleaned and sanitized before and after use.2. Wiping cloths shall be single use disposable or of some material that can be easily rinsed in water and sanitized in an approved manner.3. Wiping cloths shall be used for food surface wiping purposes ONLY and stored in a sanitizing solution.4. The sanitizing solution shall be a commercial sanitizing product (used as directed) or 5% household bleach.5. Approved sanitizing solutions are as follows: Chlorine (bleach): A solution of not less than 100 - 200 ppm (part per million) chlorine is required. To obtain this concentration, when using 5% household bleach, the approximate dilutions are as follows:a) 1/2 ounce per gallon of water, orb) 1/2 teaspoon per litre of water, orc) 2 ml. per litre of water Quats: A quaternary ammonium compound (quats) having a strength of at least 200 ppm is required. Iodine: An iodine solution containing at least 25 ppm available iodine is required.6. The container for keeping the sanitizing solution and cloths shall be of a distinct color that is labelled and has a minimum capacity of one gallon.7. The sanitizing solution shall be changed as often as necessary to maintain the recommended concentration residual for your sanitizer.8. Chemical test papers are required to measure the concentration of the sanitizing solution
- 23. Is the facility maintained in a clean and sanitary condition?
- 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)?
- Dishwasher tested 0ppm initially. The suction tube was not set all of the way to the bottom of the container to draw up sanitizer. This was corrected and the bleach was primed and tested 100ppm
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?