North Central Livestock Clyde
60020 Range Road 253 Clyde AB T0G 0P0 · Food - General
10 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The gravy intended for hot holding display in the slow cooker was kept at 46C during inspection. The operator advised that some cold gravy which had been stored in the cooler was added to the hot one in the slow cooker. High risk foods must be reheated quickly to a minimum internal temperature of 74C; then, it can be transferred to the hot holding unit. Slow cookers should not be used for reheating foods.
- 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?
- Some mouse droppings were observed on the floor around upright freezer area and also on the floor around the chest freezer area in the storage room. A dead mouse was observed over there as well. Written clean up procedures were provided to the operator during inspection. Mouse droppings and dead mouse must be cleaned up and affected areas must be properly disinfected as well. In addition, foods being stored in the facility must be checked for pest infestation on a regular basis. Affected foods must be disposed of immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors under the entire cooking line were observed dirty and the exteriors of the deep fryers were observed greasy. Cleaning must be carried out at the above noted areas on a regular basis.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizing solution used to store wiping cloths had both soap and bleach in it. Ensure that only a sanitizing solution be used such as a 100ppm bleach solution as soap could react with sanitizer so that the sanitizer is less effective or ineffective.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Thick layers of ice was observed in the upright freezer close to the hand sink area. Ensure that freezers be defrosted on a regular basis such as once a month.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The operator was using the middle sink to sanitize utensils. Since the plug was not working properly and the water couldn't stay in the sink, the deep containers couldn't be immersed into the bleach solution completely. The operator advised that a new plug had been ordered. She was advised that to switch the sinks temporarily. Ensure that all the utensils be completely immersed into a sanitizing solution for at least 2 minutes when being sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?