Prairie Lake Seniors Community - Building B Kitchenettes
11460 104 Avenue Grande Prairie AB T8V 3G9 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 4th floor Service Area:Inside of the oven is still dirty.Ensure oven is cleaned thoroughly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Demand Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Coffee filters are stored in an improper manner (in basket). Ensure coffee filters are stored in a food grade container with a lid.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration units are not equipped with a thermometer to monitor temperature.Food service area: 3rd floor & Hospice bar cooler used by clients.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2nd floor food service area: Evergreen Thermometer is broken. Ensure refrigeration unit is equipped with a new thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2nd floor service area: EvergreenTemperature of fridge was 7 Deg C. Temperature was adjusted and temperature dropped to 4.3 Deg C.Ensure cooler temperature is at 4 deg C or colder.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food service area: 4th floor, 3rd floor & 2nd floor: Evergreen & Dunvegan Cottage.Meals for clients not eating in the dining room are plated ahead of time and kept at room temperature on the counter, inside the oven or inside the microwave. Temperature of plated food ranged from 27 to 25 Deg C. Plated food was discarded. Ensure all high risks foods are either kept at 60 Deg C or hotter for hot foods and 4 Deg C or colder for cold foods. Do not keep high risk food in the danger zone.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Food service area: 2nd floor: Dunvegan CottagePaper towel dispenser is not working. Ensue paper towel dispenser is either repaired or replaced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Main floor food service area: paper towel dispenser is not installed at the hand washing sink.Ensure paper towel dispenser is installed at the hand washing sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 4th floor Service Area:Inside of the oven is dirty.Ensure oven is cleaned thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food service area: 4th floor, 3rd floor, 2nd floor (Dunvegan Cottage, Evergreen & Hospice)Written sanitation program has not been implemented, and cleaning logs are not kept. Implement written sanitation program and keep daily cleaning logs for all food service area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions