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North Country Co-op Arena - Food

10013 98 Avenue Plamondon AB T0A 2T0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • Quat sanitizer was available, but test strips could not be located.Ensure test strips appropriate to the type of sanitizer are present and readily available at all times.For quat sanitizer, strips must be capable of measuring 200-400 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One chest freezer had mold-like spots in the bottom. Unit has been unplugged.Clean and sanitize the freezer prior to use.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Russell display cooler in the side storage area measured 6.8C at the time of inspection. There was no food present in the cooler.Ensure the cooler is capable of maintaining a temperature of 4C or less prior to use.The coolers have temperature recording sheets taped to them; however, temperatures have not been filled in recently.Temperature of the coolers must be verified prior to use. It is strongly recommended that temperatures be recorded. Regular temperature monitoring can help identify when coolers are not working properly.
    • 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 could not be located during inspection. Bleach was present as sanitizer.Chlorine test strips must be available to monitor chlorine concentration. Test strips must be capable of reading 100-200 ppm and be used to verify sanitizer concentration each time a solution is prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser for handwashing was empty.Ensure there is paper towel in the dispenser at all times when food is being handled.2. The paper towel dispenser is located high on the wall in a difficult to reach place due to the depth of the sink and a stainless steel counter. Move the paper towel dispenser where it may be easily accessed.
    • 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 wooden shelves below the service window are in disrepair. Paint has flaked off and raw wood is visible.Refinish the wooden shelves so they are smooth, impervious to moisture, and easy to clean.