Skip to content
Loading map…

Philippine Canadian Association of Red Deer and District

PO Box 25164 Red Deer AB T4R 2M2 · Food - Special Event

3 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Using Virox RTU.Use approved sanitizer of chlorine or QUATs.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No hand washing observed as hand sink wasn't set up correctly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Plumbed 2 compartment sink.Thawing chicken in both compartments. Observed dishwashing without soap and using sanitizer.Wash and rinse in first compartment. Sanitize in second compartment for 2 minutes. Chlorine or QUATs.Keep sinks available for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels adjacent to hand washing station.No catch basin under portable hand sink.Replaced.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Multiple violations show upgrade in safety training is required.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update: Not completed.Using Virox RTU.Use approved sanitizer of chlorine or QUATs.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Update: No hand washing observed during entire visits.Require hand washing strategies.No hand washing observed as hand sink wasn't set up correctly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was now used for dishwashing.However, no sanitizer was available when watching use.Require sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update: Water overflowing in grey water container. Need to monitor to prevent overflowing. Plumbed sink with bucket container leads to overflowing.No sanitizer test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • First re-inspection. No catch basin available.Hand washing not occurring.Second re-inspection.Catch basin available.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Multiple violations show upgrade in safety training is required.
  3. Demand Inspection

    0 infractions