Noodlebox 28
11 - 550 University Drive W Lethbridge AB T1J 4V3 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A food safe sanitizer was not identified during the inspection; a quats bucket was prepared and measured 200 ppm. A food safe sanitizer must always be present while operating. Chemical technician was to visit the premises later today.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Operator was on cell phone and proceeded to put gloves on without hand washing first. Inspector educated on proper glove use and hand hygiene; operator then washed hands before putting on new gloves.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for dishwasher and sanitizer are needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for dishwasher and sanitizer are needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Oct 14 - Outstanding: The hand sink at the front cold water does not work; another hand sink is available in the kitchen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for dishwasher and sanitizer are needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink at the front cold water does not work; another hand sink is available in the kitchen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?