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Onoway Community Hall

4920 49 Avenue Onoway AB T0E 1V0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • FEBRUARY 25 - Update from operator:They have begun to work on the sanitation plan and are putting together a Community Hall Committee and sourcing cleaning staff for future. They have sourced the Pre-mixed Sanitizer and will ensure it is place. And will be adding more instructional signage.They have also put together a Safety Data Sheet Binder which is expected to change as products are eliminated. PREVIOUS REPORTS INSPECTION FINDINGS:The template sanitation plan was reviewed with the operator, and expectations regarding cleaning and sanitizing procedures were discussed. The operator is considering the use of Sanitech as a chemical supplier. Recommendations will be provided regarding premixed sanitizer solutions, which may be better suited for a renter-based kitchen environment and reduce the need for concentration verification testing by various user groups.Action Required: Develop/maintain written sanitation procedures that include: • cleaning and sanitizing requirements for the establishment and any items not washed in a dishwasher, and• a list of cleaning/sanitizing agents with concentrations and uses, consistent with Section 29 of the Food Regulation.If adopting premixed sanitizers, retain Safety Data Sheets and supplier documentation; ensure products and concentrations align with expectations for chemicals used in food establishments.
  3. Risk Management 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?
      • FEBRUARY 25 - Update from operator:Cabinet door could not be repaired - a new one has been ordered. A new panel was ordered for behind the dishwasher. Operator will provide photos once installed. PREVIOUS REPORTS INSPECTION FINDINGS:1. The wall surface located behind and underneath the dishwasher is in disrepair, and a photograph was taken for documentation purposes.2. The lower corner cabinet door was found to be broken at the bottom hinge, preventing it from closing properly. Corrective Action Required:1. Repair and finish the affected wall section to be smooth, durable, non‑absorbent, and easily cleanable, in line with the Food Retail & Foodservices Code requirements.2. Repair/replace damaged cabinetry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • FEBRUARY 25 - Update from operator:They have begun to work on the sanitation plan and are putting together a Community Hall Committee and sourcing cleaning staff for future. They have sourced the Pre-mixed Sanitizer and will ensure it is place. And will be adding more instructional signage.They have also put together a Safety Data Sheet Binder which is expected to change as products are eliminated. PREVIOUS REPORTS INSPECTION FINDINGS:The template sanitation plan was reviewed with the operator, and expectations regarding cleaning and sanitizing procedures were discussed. The operator is considering the use of Sanitech as a chemical supplier. Recommendations will be provided regarding premixed sanitizer solutions, which may be better suited for a renter-based kitchen environment and reduce the need for concentration verification testing by various user groups.Action Required: Develop/maintain written sanitation procedures that include: • cleaning and sanitizing requirements for the establishment and any items not washed in a dishwasher, and• a list of cleaning/sanitizing agents with concentrations and uses, consistent with Section 29 of the Food Regulation.If adopting premixed sanitizers, retain Safety Data Sheets and supplier documentation; ensure products and concentrations align with expectations for chemicals used in food establishments.
  4. Initial Inspection

    4 infractions

    • 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?
      • Evidence of pest activity was noted in the form of a small amount of mouse feces located inside the lower corner cabinet to the right of the dishwasher and underneath the dishwasher. Multiple holes were observed around plumbing penetrations in these areas, which may permit pest entry. Please investigate and eliminate all potential entry points.Implement and retain a monthly pest control log (whether self‑managed or by a licensed applicator), noting findings, corrective actions, and trap locations; keep records on‑site for at least 12 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?
      • 1. The wall surface located behind and underneath the dishwasher is in disrepair, and a photograph was taken for documentation purposes.2. The lower corner cabinet door was found to be broken at the bottom hinge, preventing it from closing properly. Corrective Action Required:1. Repair and finish the affected wall section to be smooth, durable, non‑absorbent, and easily cleanable, in line with the Food Retail & Foodservices Code requirements.2. Repair/replace damaged cabinetry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights near the commercial cooking equipment were missing the proper shield to protect exposed food and food-contact surfaces from potential contamination if light bulbs shatter or are broken. Exposed bulbs were Sylvania SUPER SAVER fluorescent cool white bulbs that do not have claims to be shatterproof.Corrective action required: Install the proper corrective shield or install bulbs that are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The template sanitation plan was reviewed with the operator, and expectations regarding cleaning and sanitizing procedures were discussed. The operator is considering the use of Sanitech as a chemical supplier. Recommendations will be provided regarding premixed sanitizer solutions, which may be better suited for a renter-based kitchen environment and reduce the need for concentration verification testing by various user groups.Action Required: Develop/maintain written sanitation procedures that include: • cleaning and sanitizing requirements for the establishment and any items not washed in a dishwasher, and• a list of cleaning/sanitizing agents with concentrations and uses, consistent with Section 29 of the Food Regulation.If adopting premixed sanitizers, retain Safety Data Sheets and supplier documentation; ensure products and concentrations align with expectations for chemicals used in food establishments.