New Pine Creek Hall
634041 Range Road 215 County of Athabasca AB T0G 0R0 · Food - General
3 inspections
- Monitoring 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)?
- Bleach sanitizer test strips are not available. Ensure that bleach sanitizer test strips are obtained to ensure dishwashing and sanitizer solutions used on surfaces is maintained at 100-200ppm.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water samples are not being submitted regularly for the facility. Ensure that water samples are submitted as per the condition of the food permit.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1.Some mouse droppings are observed in the storage area.2.A dead and decomposed mouse is observed on a sticky trap in the bottom area of the bar cabinets.1.Ensure that the mouse droppings in the storage area are cleaned and the area is sanitized using bleach. A mouse trap must be set up in this area.2.Mouse traps must be checked regularly and discarded. Operator discarded the mouse trap containing the dead mouse during the insepction.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The stainless steel fridge inside and outside areas are noted to have food debris and grime.2.The outside of the cabinets and drawers have buildup of grime.3.The plastic utensil storage unit has heavy buildup of grime. 1-3.Ensure that the indicated areas are cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- Bleach sanitizer test strips are not available. Ensure that bleach sanitizer test strips are obtained to ensure dishwashing and sanitizer solutions used on surfaces is maintained at 100-200ppm.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1.Mouse droppings are noted on all the shelves in the bar cabinet facing the dining area. 2.Another cabinet in the kitchen near the cooler is noted to have some mouse dropping on the top where some items are stored and other insects, such as dead flies at the bottom of the cabinet. 1.Ensure that mouse droppings are cleaned and the area is cleaned and sanitized. Proper pest management and control must be in place by setting traps or contacting a pest management company. A pest control checklist will be provided to be completed by facility. 2.Ensure that all areas of the kitchen are checked and cleaned. Regular kitchen cleaning as well as pest control and monitoring need to be implemented.
- 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 counter areas in the kitchen are noted to have seals that are wearing away. 2.The area around the bar sink is noted to be not sealed properly. 1-2.Ensure that the indicated are properly sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Utensil trays are noted with buildup of food spatter and debris. Ensure that the utensil trays are cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator is observed to clean mouse dropping with bare hands. After being directed to clean and sanitize the area using paper towels, same towel used to sanitize the mouse dropping area is used to clean the rest of the adjoining food counter. Mouse droppings should be cleaned as follows:-Soak the droppings 1.5 cups of bleach per gallon of water -Clean up the area with a wet paper towel. Use latex or rubber gloves or use a plastic bag as a glove when cleaning up or handling any items-Put droppings, and cleaning material in a sealed plastic bag and put it in a garbage container outside. Before you take off the gloves, wash your gloved hands in the bleach solution.Adjoining counters can then be cleaned with a solution of 200 ppm bleach (1/2 to 1 teaspoon/ 1L of water).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer is not available inside the kitchen fridge. A thermometer must be provided inside the fridge and checked regularly to ensure the fridge is able to maintain at temperature of 4 degrees Celsius or below.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach sanitizer test strips are not available. Ensure that bleach sanitizer test strips are obtained to ensure dishwashing and sanitizer solutions used on surfaces is maintained at 100-200ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap is not available at the handwashing sink. Ensure that soap is made available at the handwashing sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1.Mouse droppings are noted in the corner of a counter, coffee service area and in several cabinets. 2.Some other insects, such as dead flies in a drawer and spiders forming large cobwebs in the two compartments sinks in the bar area are also observed.1.Ensure that mouse droppings are cleaned and the area is cleaned and sanitized. Proper pest management and control must be in place by setting traps or contacting a pest management company. A pest control checklist will be provided to be completed by facility. 2.Ensure that all areas of the kitchen are checked and cleaned. Regular kitchen cleaning as well as pest control and monitoring for pests need to be implemented.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. A bar is soap is place in the men's washroom.2.Growth of water appears to be mold is observed on two sections of adjoining walls behind some equipment.3.The kitchen is cleaned twice a year, which is not sufficient to ensure safe and sanitary operations.1.Ensure that liquid soap in pumps are used to ensure sanitary cleaning of hands. 2.Ensure that the area is cleaned with soap and water and paper towels while wearing gloves and a mask. Paper towels can be discarded directly in the garbage. The source of the moisture causing mold growth needs to be investigated. 3.Kitchen must be cleaned frequently to prevent buildup of grease, grime, dust, insects and rodent droppings.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.high touch areas and the outside areas of cabinets and drawers are noted with buildup of grease and grime.2.The outside areas of the ovens as well as the insides are noted to have build of grease and grime. 3.The kitchen counters beside the ovens are noted to have buildup of dust, debris and grime. 4.A bin used to transport cleaning cloths has buildup of dust and debris.5.The floors in the bar area and under the island cabinets in the kitchen have heavy buildup of debris. 6.The inside and outside areas of the fridge are noted to have buildup of grime.7.A toilet in the women's bathroom is noted be unclean.1-7.Ensure that the indicated areas are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?