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Northern Lights Regional Health Centre - Food

7 Hospital Street Fort McMurray AB T9H 1P2 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentration in the bucket at the front service area was measured at 100ppm instead of the required concentration of 200ppm. The bucket was reportedly filled 15 minutes ago. The bucket was discarded and refilled and monitored using test strips available in the facility. Operator did not know how to use the test strips and their location.Ensure sanitizer concentration monitoring is consistently done to ensure required concentration of reagent in the sanitizer is available to achieve required sanitization of the surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- Temperature of chicken/fish nuggets stored in the hot holding unit were noted at internal temperature of 54 degrees Celsius. The nuggets were reportedly stored within two hours. The operator was advised to discard all the left over at two hours period and temperature of the unit was adjusted for future use.Ensure internal temperature of all hot holding units are monitored prior to storing foods in them.2- Frozen food items were noted being stored at the kitchen counter for thawing. Recommended thawing procedures were reviewed with staff onsite. Foods were moved to cooler during inspection.Ensure proper thawing procedures i.e storage of frozen items in cooler overnight, thawing under running cold water or in microwave if immediate cooking is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler #2 out of order. No foods were stored in the cooler. Reportedly foods were moved to another functional cooler once the cooler malfunctioning was declared. Repair required.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violations brought forward for not being complied.1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is leak behind the wall under the sink located in the mainline. Contractor were onsite to do the repairs.
  6. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violations brought forward for not being complied.1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken stew in hot holding was measured at 53 degrees Celsius using probe thermometer. Chicken stew was reportedly stored for an hour in the warmer. The operator adjusted the temperature of the warmer during inspection onsite.Ensure all cold foods are stored at 4 degrees Celsius or below, hot foods must be stored at 60 degrees Celsius or above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violations brought forward for not being complied.1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1-Used wiping cloth was noted on the cart in the dinning area. Cloth was removed during inspection.Ensure wiping cloth is always stored in the sanitizer bucker after each use.2-Quats sanitizer concentration was noted below 200ppm. Container was removed during inspection to refill.Monitor concentration of sanitizer and ensure quats 200ppm, chlorine 100ppm and iodine 12.5-25ppm is maintained all times.3-Nonfood grade surface disinfectant wipes were noted on the cart in the dining area. Wipes were removed during inspection and reportedly being used for wipes non-food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violations brought forward for not being complied.1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
  9. Risk Management Inspection

    1 infraction

    • 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 floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
  10. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The interior door handle of walk-in freezer #6 was stuck and unable to be opened from the inside. This is a serious risk as a person can become trapped in subzero temperatures for a prolonged period of time. The kitchen manager indicated that appropriate signage will be put up and that all kitchen staff will be informed of the risk. The maintenance team will be contacted to fix the issue ASAP.
    • 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 floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface.
  11. Risk Management Inspection

    1 infraction

    • 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 floor finishing in some areas in the kitchen are lifting (bulging). Please ensure flooring in all areas are smooth and easy to clean
  12. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A large can of diced peaches in the dry storage room was observed to be dented.Supervisor removed the dented can from the rest of the food items. Ensure that all food items and containers are in good condition to prevent bacterial growth.
    • 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 floor finishing in some areas in the kitchen are lifting (bulging). Please ensure flooring in all areas are smooth and easy to clean -The area under the three compartment sink (in the dish pit) and the area under the dishwasher are starting to show signs of rust. Attention required. Note:EHO was informed that plans are underway to ensure compliance
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The lower end on the tilting skillet was observed to have a build up of grease and dust. Ensure that all equipment used in food preparation are maintained in a clean and sanitary condition. Note: The supervisor mentioned cleaning of the facility are conducted everyday and deep cleans are conducted weekly.2. A drawer filled with knives in the prep station, in front of cooler #4, was observed to be in disrepair. Consider replacing the drawer or using a different container for the knives. Ensure that storage of all food utensils are in good condition, durable, and easy to clean to prevent bacterial growth and contamination.