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Meanook Community Club

SW 31-64-22-W4 County of Athabasca AB · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the fridge. Ensure that a thermometer is provided in the fridge.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ceiling in the women's bathroom is noted to have heavy buildup of what appears to be mold. Ensure that the source of the water leak is investigated immediately and repaired, and any and all damaged materials are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood above the oven is noted to have buildup of dust, grime and cobwebs. Ensure that this area is cleaned.
  3. 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?
      • A sink is noted to be leaking and has caused damage to the cabinet surface and back wall area under the sink. Ensure that the leak is repaired, and that any damaged, rotted cabinet areas are repaired or removed as needed.
  4. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are not available. Ensure that bleach sanitizer test strips are obtained.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A styrofoam plate with what appears to be rat poison is placed under the sink. Rat poison or other chemicals for pest control should not be used by staff in the kitchen as the chemicals pose potential risk of contamination for food and food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Edges of a shelf beside the handwashing sink is noted be chipping and is not smooth and easily cleanable.2.A section of the floor beside the fridge in the kitchen is lifting. 1-2.The indicated areas must be repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The fridge is noted to have buildup of grime and debris on the inside and outside areas. 2.The inside and outside areas of some cupboards have buildup of food debris and grime.3.The floors in the back storage area are noted with buildup of dust, debris, dead insects and cobwebs.1-3.Ensure that the indicated items and areas are cleaned and sanitized.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution is the not available during the inspection. Ensure that a 200 ppm bleach or QUAT sanitizer solution is prepared and available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A couple of jugs of water are noted to be sitting at room temperature, with spigots that have grime buildup. Operator is not sure how long the water has been sitting on the counter. Water in jugs must be stored inside the cooler and stored at 4 degrees Celsius or below and the jugs must be taken apart to clean and sanitize regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are not available. Ensure that bleach sanitizer test strips are obtained.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1.A fly tape is noted hanging from the ceiling on top of a food prep counter. 2.A styrofoam plate with what appears to be rat poison is placed under the sink. 1.Ensure that the fly tape is placed away from all food contact surfaces and equipment to prevent contamination of food.2.Rat poison or other chemicals for pest control should not be used by staff in the kitchen as the chemicals pose potential risk of contamination for food and food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The back of the 3 compartment sink has an area that is lifting and can allow buildup of water debris. 2.Edges of a shelf beside the handwashing sink is noted be chipping and is not smooth and easily cleanable.3.A section of the floor beside the fridge in the kitchen is lifting. 1.Ensure that the area behind the sink is sealed.2-3.The indicated areas must be repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Counter tops are noted to have buildup of grime and debris. 2.The fridge is noted to have buildup of grime and debris on the inside and outside areas. 3.The chest freezer has heavy buildup of ice, dust, dirt and food debris on the inside and the outside lid area. 4.The inside and outside areas of some cupboards have buildup of food debris and grime.5.The floors in the back storage area are noted with buildup of dust, debris, dead insects and cobwebs.1-5.Ensure that the indicated items and areas are cleaned and sanitized.