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Nitehawk Adventure Park

Highway 666 Grovedale AB T0H 1X0 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Base Kitchen - The spray bottle of quat sanitizer concentration measured at 0 ppmENSURE THE QUAT SANITIZER IS PREPARED AND MAINTAIEND AT 200 PPM
    • 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?
      • Base Kitchen - Temperature logs are not being maintained for hot and cold holding units.- The deep fryer filter is not being datedENSURE LOGS ARE KEPT FOR TEMPERATURE MONITORING AND MAINTENANCE RECORDS
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No bacteriological water sample has been submitted for 2024.- A chemical sample was submitted Sept. 2024PLEASE SUBMIT A BACTERIOLOGICAL WATER SAMPLE USING ACCESS NUMBER 9011798
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets around the dishwashing area show signs of water and chemical damageREPAIR / REPLACE CABINETS TO BE IN GOOD REPAIR, SMOOTH, AND EASILY CLEANABLE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following areas and/or equipment:- compartment of the deep fryer- spills under the BIBS- hot chocolate dispenser
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Base Kitchen - The spray bottle of quat sanitizer concentration measured at 0 ppmENSURE THE QUAT SANITIZER IS PREPARED AND MAINTAIEND AT 200 PPM
    • 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?
      • Base Kitchen - Temperature logs are not being maintained for hot and cold holding units.- The deep fryer filter is not being datedENSURE LOGS ARE KEPT FOR TEMPERATURE MONITORING AND MAINTENANCE RECORDS
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available for the dishwasherOBTAIN CHLORINE TEST STRIPS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the hand sinksENSURE HAND SINKS ARE SUPPLIED WITH LIQUID SOAP AND SINLGE USE TOWELS IN SUITABLE DISPENSERS
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No bacteriological water sample has been submitted for 2024.- A chemical sample was submitted Sept. 2024PLEASE SUBMIT A BACTERIOLOGICAL WATER SAMPLE USING ACCESS NUMBER 9011798
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets around the dishwashing area show signs of water and chemical damageREPAIR / REPLACE CABINETS TO BE IN GOOD REPAIR, SMOOTH, AND EASILY CLEANABLE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following areas and/or equipment:- compartment of the deep fryer- spills under the BIBS- hot chocolate dispenser
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food packaging is being stored on the floor in a closetENSURE ALL FOOD AND FOOD PACKAGING IS STORED OFF THE FLOOR