Picnic
1 - 4929 50 Street Red Deer AB T4N 1X9 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The back cooler measured 10°C. The owner indicated that the food had been out for less than 2 hours. High-risk foods, such as eggs, were moved to a functioning cooler of 4 C or below. Please ensure that food is stored the other functioning cooler or freezer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning needed in corners and hard to reach areas, as there is dust accumulating around cluttered areas and dishwashing area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottle with chlorine sanitizer was measured with a chlorine test strip for concentration and found to be at 50 ppm. Spray bottle was adjusted to be 100 ppm and sanitizing practices were reviewed with the operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning needed in corners and hard to reach areas, as there is dust accumulating around cluttered areas and dishwashing area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine test strips were observed at the time of inspection. Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine dishwasher was measured to dispense 50 ppm in the final rinse cycle. The operator was asked to sanitize dishware in the adjacent sink with 100 ppm bleach after running them in the dishwasher for until the dishwasher is completely repaired.Please ensure that the dishwasher is able to dispense at least 100 ppm of bleach sanitizer in the final rinse cycle. 100 ppm of bleach sanitizer can be achieved by diluting 1/2 a teaspoon of non-scented bleach with 1 liter of water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine test strips were observed at the time of inspection. Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine dishwasher was measured to dispense 50 ppm in the final rinse cycle. The operator was asked to sanitize dishware in the adjacent sink with 100 ppm bleach after running them in the dishwasher for until the dishwasher is completely repaired.Please ensure that the dishwasher is able to dispense at least 100 ppm of bleach sanitizer in the final rinse cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine test strips were observed at the time of inspection. Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
- 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 two-compartment sink faucet was observed to be leaking at the time of inspection.Please ensure that the faucet is repaired.
- 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
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer in the spray bottle was measured below 50ppm.- Ensure bleach sanitizer are within food safe concentration 100-200ppm.Corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?