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Metis Crossing Cultural & Gathering Centre - Kitchen

17339 Victoria Trail Smoky Lake AB T0A 3C0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles with chemical solution were observed with no label. All chemicals are required to be adequately labeled to ensure correct use of chemical. Ensure all bottles are properly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chemical test strips were available for kitchen sanitizer. Test strips are required to ensure adequate chemical concentration for effective sanitizing of surfaces. Ensure that test strips are available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty kitchen utensils were observed stored under the rationale oven. All equipment that is used in food contact or food preparation are required to be clean and free of debris to prevent cross contamination and bacterial growth. The operator cleaned and sanitized the utensils.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are scoops left in the bulk sugar bin. Scoops in bins can lead to hand contact with the food and less washing of the scoops. Ensure the scoops are never stored in the bulk food bins.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the sanitizer in the spray bottles is only at 50 to 100 ppm. In order to effectively kill microbes on kitchen surfaces the sanitizer should be 200 ppm. Ensure the sanitizer in the spray bottles is the correct concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of dust and grease on the ventilation hood filters and fire suppression system. Dust and grease can harbour pests and microbes. Ensure the filters and fire suppression system is cleaned on a regular basis.