Millet Agriplex Banquet Hall
5400 45 Avenue Millet AB T0C 1Z0 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 15. Is the facility free of a pest infestation?
- Mouse droppings were observed in various areas of the kitchen and bar areas - under the 3 compartment sink, behind the cooking equipment, behind the glass door coolers, under the bar sink and ice machine, etc.Also the dish washer water smelled foul and appeared black.Corrective Actions:A person was hired to give this kitchen a "deep clean" and this was occurring during the inspection, which is to include cleaning up the mouse droppings using appropriate PPE.The dish washer was drained, refilled with fresh water, ran a few cycles and the foul odor had gone away ( reported by operator after the inspection ).The operator will need to hire a professional exterminator to have the entire building inspected for potential points of entry, take corrective actions to remove these points of entry, look into the number and location for bait stations and traps - as this is a large building with multiple users ( main floor ice rink and food concession, 2nd floor banquet hall ).The operator is to provide a copy of the exterminator's report to this PHI.
- 15. Is the facility free of a pest infestation?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats based solution used for surface sanitization, was highly concentrated (Test strips can measure maximum concentration of 400 ppm).Discussed the right concentration with staff onsite.Solution was diluted and measured at 200 ppm.Note: Make sure to get the required test strips and test it on routine basis.Quat solution must be maintained at 200 - 300 ppm for surface cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were observed during the inspection.Please obtain the appropriate chemical test strips and email me the photo.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Commercial high temp sanitize dish washer is available for use.Wash cycle temp was 58 C and final rinse cycle was only 62 C.The final rinse cycle temp is to be 82 C minimum or slightly hotter.Please arrange for repair and send photos to PHI of the temp gauge for the wash and rinse cycles.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired Food Permit is posted.Please try to find your current Food Permit and post it, otherwise you will need to call 1-833-476-4743 to obtain a new one.
- 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