Skip to content
Loading map…

Points West Living Stettler - Alix Crescent Kitchen (SE 1st floor)

4501 70 Street Stettler AB T0C 2L3 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit was observed to be unclean. Please remind staff to clean and sanitize this unit once product is removed from it. OUTSTANDINGI spoke with the kitchen manager and sent her pictures of what I was observing. She will bring this up at a staff meeting tomorrow and will work towards a solution such as adding cleaning the hot holding unit to the daily cleaning schedule.
  2. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • I observed that the cupboard under the two-compartment sink to be unlocked. Staff advised that they unlock the cupboard while working in the kitchenette because they need to access the sanitizer.As there was a container of broken glass stored inside the cupboard, along with chemicals and some residents may have dementia, it was recommended that the cupboard remain closed and locked at all times to prevent it from being accidentally left open.As a possible solution during busy periods of continuous use, the sanitizer spray bottle may be temporarily placed on top of the refrigerator, out of residents’ reach. It was also suggested that broken glass be removed from the cottage at the end of each day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit was observed to be unclean. Please remind staff to clean and sanitize this unit once product is removed from it.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle was at an inadequate strength at the time of inspection (clear color). I had staff empty the bottle and refill it and I verified it to be 200 ppm (pale pink color). Please ensure staff verify the concentration of the sanitizer each time the sanitizer spray bottle is filled up to ensure it is the correct strength.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The lock was not working on the cupboard underneath the two compartment sink (broken glass and chemicals are stored in this cupboard). Staff fiddled with the lock and got it working again.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was too strong. The QUATS test strip turned bright green. OUTSTANDING*As discussed, please have the sanitizer bottles for the kitchenette filled up from the main kitchen. The chemical dispenser on the unit has a much stronger concentration than what is allowed in a food contact area (leaves a residual that is not food grade) and at this concentration would require a potable water rinse.
  6. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • One jar of home-made canned product was observed in the mini fridge. This was discarded at the time of inspection as there was no name to identify which resident the homemade goods were for. This type of food must be properly labeled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was too strong. The QUATS test strip turned bright green.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was warm ~10 C. I recommend having a temperature log for the fridge and having staff verify the refrigerator temperature in the morning prior to starting breakfast. When the fridge door is opened and closed for several hours it can raise the internal temperature of the fridge. Staff had just finished cleaning up the breakfast rush and the fridge door should remain closed until lunch. Please check the temperature again in an hour or so to ensure it is at 4 C or colder.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The cupboard that houses the broken glass container and chemicals must remain locked. I locked it during my inspection.