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Neerlandia Co-operative Association Ltd. - Restaurant

3224 Township Road 615A Neerlandia AB T0G 1R2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food facility does not record their cooler temperatures. A record of temperatures shall be kept ensuring that all equipment is operating properly. Daily recording of temperature shall occur.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust/debris under the oven knobs, and over the drawer cooler. Action shall be taken to clean and sanitize this area.
  3. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food facility does not record their cooler temperatures. A record of temperatures shall be kept ensuring that all equipment is operating properly. Daily recording of temperature shall occur.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sanitizer pail was in the hand sink by the freezers. The hand sink was removed during the inspections. The hand sinks shall be available at all times for hand washing.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is not running the dishwashing cycle. The facility is working with repair personal to fix the issue.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution (pink) in the spray bottles and sanitizing pail was greater than 400ppm. Manufacturer's instructions shall be followed when making the sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The breaker for the prep cooler faulted out, causing the temperature to rise to 12C. Food shall be stored at 4 C or less to prevent pathogen growth and production of toxins. The breaker was reset during the inspection. The cooler shall be monitored to ensure it reached 4C. If the breaker faults out, a more timely response is needed. Staff should be instructed to not overload circuits.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The kitchen did not have test strips available to test thier clean in place solution. Test strips shall be obtained to ensure thier sanitizer solutions are at an satisfactory strength.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The seals on the 3 cooler doors on the backside of the island has a build up of food debris. This area shall be cleaned and sanitized as part of the routine cleaning.