Out & About
5006 50 Avenue Lacombe AB T4L 2L1 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prepared Food grade sanitizer was not available at the start of the inspection.Concerns were discussed with operator and chlorine-based sanitizer measured at 100ppm was made during the inspection.Make sure that prepared sanitizer solution is present at all workstations during the active food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk food container scoops were noted to be inside the bulk food containers, in contact with food.Please ensure that scoops are properly stored to protect food items.Use handled scoops and if stored inside the containers, handles should be sticking out.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not able to reach the sanitizing temperature of 71 degrees C at the time of inspection.As dishwasher was not working, education was provided to staff to set-up a two compartment sink for cleaning and sanitizing of utensils.Resource will also be provided via e-mail.or they can use dishwasher for dishwashing and use one compartment for sanitizing dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Some dishes were observed in the handwashing sink.2) Paper towel was missing near the handwashing sink in the kitchen area.Violation was corrected during the inspection.**Pleasure ensure that handwashing sink is always available, accessible and well-stocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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 dishwasher temperature was found to be below 71°C. Instructed the operator to first wash and rinse the dishes in the dishwasher, then sanitize them with chlorine at 100ppm in the two-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions