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Penson School - Canteen

AB 668 Grovedale AB T0H 1X0 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There are non-food safe disinfecting wipes under the kitchen sink (open and stock pile of unopened)- Remove disinfecting wipes from kitchen area to prevent use in kitchen and food contact surfaces
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being filled out on a regular basisENSURE THE TEMPERATURES OF COLD AND HOT HOLDING UNITS ARE LOGGED EACH DAY OF OPERATION
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not supplied with hand soap or paper towel- Ensure the hand sink is provided with soap, paper towel and a waste bin
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following:- There is black residue/debris on the shelves inside the cupboardsENSURE ALL SURFACES ARE MAINTAINED CLEAN AND FREE OF DIRT, DUST AND DEBRIS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed on a regular basisENSURE THAT CLEANING LOGS ARE BEING FILLED OUT AS CLEANING TASKS ARE COMPLETED
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat sanitizer prepared in a spray bottle is too high (>400ppm)ENSURE QUAT SANITIZER IS PREPARED AT A CONCENTRATION OF 200 PPM AND THAT THE CONCENTRATION IS VERIFIIED WITH TEST STRIPS
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Disinfecting wipes are available in the kitchen that are not food safeENSURE PRODUCTS USED IN THE KITCHEN ARE FOOD SAFE AND DO NOT REQUIRE A RINSE STEP AFTER USE ON FOOD CONTACT SURFACES
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being filled out on a regular basisENSURE THE TEMPERATURES OF COLD AND HOT HOLDING UNITS ARE LOGGED EACH DAY OF OPERATION
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for the quat sanitizerOBTAIN QUAT SANITIZER TEST STRIPS AND ENSURE THEY ARE AVAILABLE IN THE KITCHEN TO MEASURE THE CONCENRATION FOR THE SANITIZER USED FOR DISHWASHING AND SURFACES
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented with relevant cleaning items to the food handling space and cleaning logs are not kept.ENSURE CLEANING LOGS INCLUDE TASKS AND ITEMS FOUND IN THE KITCHEN AND THAT CLEANING LOGS ARE KEPT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following:- There is black residue/debris on the shelves inside the cupboards- In the cabinet under the sinkENSURE ALL SURFACES ARE MAINTAINED CLEAN AND FREE OF DIRT, DUST AND DEBRIS
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented with relevant cleaning items to the food handling space and cleaning logs are not kept.ENSURE CLEANING LOGS INCLUDE TASKS AND ITEMS FOUND IN THE KITCHEN AND THAT CLEANING LOGS ARE KEPT.
  4. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature check logs are not keptENSURE DAILY TEMPERATURE LOGS ARE KEPT
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel is available at the hand sinkENSURE THE HAND SINK IS SUPPLIED WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWEL IN SUITABLE DISPENSERS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented with relevant cleaning items to the food handling space and cleaning logs are not kept.ENSURE CLEANING LOGS INCLUDE TASKS AND ITEMS FOUND IN THE KITCHEN AND THAT CLEANING LOGS ARE KEPT.