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Millview Recreation Complex Arena

Clintberg Avenue Boyle AB T0A 0M0 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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 edge of the counter beside the white cooler is noted to be falling apart and is no longer smooth and easily cleanable. 2.A piece of floor behind the grill is missing and the area is covered in grease and debris.1-2.Ensure that the indicated areas are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heat lamps on warmer station are noted to have buildup of grease and dust.Ensure that the heat lamps are cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The wall behind the grill is noted to have heavy buildup of dust. 2.The outside high touch areas of the white fridge door in the kitchen is noted to have buildup of grime.1-2.Ensure that these areas are cleaned.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are stored under the dishwashing sink. Ensure that cleaning cloths are removed and laundered appropriately when they become dirty.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A dirty apron is hanging on a hook in the kitchen and another is stored under the dishwashing sinks. Ensure that aprons are only used once and placed for washing after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An uncovered utensil bin is directly stacked onto an uncovered utensil bin underneath, potentially contaminating utensils from debris on the bottom of the container stacked on top.Ensure that utensil containers are properly covered and not stacked to prevent contamination of the utensil.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer solution is measured with the operator test strips and is noted to be at 2000 ppm and is noted to have debris buildup in the bottle. Ensure that the sanitizer solution is prepared and maintained at 200 ppm. The sanitizer solution is adjusted and measured to be at 200 ppm during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The heating lamps unit for holding food hot is noted to have heavy buildup of grease and grime.Ensure the heating lamps unit is cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The inside and outside areas of the white fridge in the kitchen is noted to have buildup of food debris and grime. 2.White standing freezer is noted to have buildup of grime and debris. 3.Vent hood grills have buildup of dust and grease. 4.Floors beside and under the oven and grill are noted to have buildup of food debris, grease and grime.5.The cupboard under the two compartment sink is noted to be cluttered and unclean.