Points West Living Stettler - Pioneer Place Kitchen (SW 1st floor)
4501 70 Street Stettler AB T0C 2L3 · Food - General
11 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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). 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. The dispenser on the 1st floor cottages seems to be working properly and may be used until the other dispensers are working as intended.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer not strong enough.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The chairs were observed to be in poor condition and cannot be easily cleaned and sanitized. Advised they are working to replace these. OUTSTANDING
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A tray of lasagna was observed labeled in the fridge that a staff member had made at home. There was also a staff lunch bag in this fridge. Personal food items should be kept in the staff fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Four dippy eggs were observed on the stove at ~37.8 C.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The chairs were observed to be in poor condition and cannot be easily cleaned and sanitized. Advised they are working to replace these.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- I observed a staff member eating chicken in the kitchenette while dealing with food items for the clients. Her hands had just been at her mouth as she was eating chicken off the bone and then she placed a lid on the hot holding items without washing her hands. Staff should not be eating food in the kitchen area and while handling food and food equipment.
- 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?
- The hot holding unit was not turned on at the time of inspection and chicken and potatoes were observed in the unit with a temperature of ~42 C. Gravy was observed on the counter rather than in the hot holding unit and it did not have a lid on it. Temperature records show food being probed at 81.1 C on November 28 which is tomorrow. The temperatures on Nov 27 read 73.2 C and 68.5 C. Food was observed being brought to this cottage at approximately 11:45 am and within 20 or less the temperature has dropped by approximately 25 degrees; foods are in the super danger zone.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit was not turned on at the time of inspection and chicken and potatoes were observed in the unit with a temperature of ~42 C. Gravy was observed on the counter and not in the hot holding unit and it did not have a lid on it. When I questioned staff as to why the unit was not on, I was advised they don't have time to watch the residents to ensure they do not burn themselves by wandering into the kitchen and touching the hot holding unit. There is one resident they seem to be particularly concerned with. When asked what happens when there is leftover food that has been left in the danger zone they advised I don't know it goes back to the kitchen and they deal with it.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- I observed a staff member eating chicken in the kitchenette while dealing with food items for the clients. Her hands had just been at her mouth as she was eating chicken off the bone and then she placed a lid on the hot holding items without washing her hands. Staff should not be eating food in the kitchen area and while handling food and food equipment.
- 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?
- The hot holding unit was not turned on at the time of inspection and chicken and potatoes were observed in the unit with a temperature of ~42 C. Gravy was observed on the counter rather than in the hot holding unit and it did not have a lid on it. Temperature records show food being probed at 81.1 C on November 28 which is tomorrow. The temperatures on Nov 27 read 73.2 C and 68.5 C. Food was observed being brought to this cottage at approximately 11:45 am and within 20 or less the temperature has dropped by approximately 25 degrees; foods are in the super danger zone.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit was not turned on at the time of inspection and chicken and potatoes were observed in the unit with a temperature of ~42 C. Gravy was observed on the counter and not in the hot holding unit and it did not have a lid on it. When I questioned staff as to why the unit was not on, I was advised they don't have time to watch the residents to ensure they do not burn themselves by wandering into the kitchen and touching the hot holding unit. There is one resident they seem to be particularly concerned with. When asked what happens when there is leftover food that has been left in the danger zone they advised I don't know it goes back to the kitchen and they deal with it.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Please ensure both locks on the cupboard underneath the two-compartment sink that houses the broken glass are locked. One was locked and one was not locked. This was locked during the inspection.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?