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Prairie Packers - Events

15373 Township Road 1060 La Crete AB T0H 2H0 · Food - Special Event

4 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Test strips were not available to verify chlorine sanitizer concentration. - ensure to obtain chlorine test strips that can measure up to 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All hot-holding equipment was not ready to be tested to ensure it was capable of maintaining 60c/140F or greater.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hot-holding equipment is capable of meeting or exceeding a temperature of 60c/140F or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. A hand wash station was not yet set up for this food booth.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a temporary hand wash station is fully set up and equipped with warm water, a collection bucket, liquid hand soap, and disposable hand towels.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  2. Risk Management Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Test strips were not available to verify chlorine sanitizer concentration. - ensure to obtain chlorine test strips that can measure up to 200ppm.
  4. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Various cooking / hot-holding appliances were not set-up and/or ready for inspection within the one-hour time requirement (i.e. one hour prior to the start of the event).The owner / operator of this temporary food establishment is requested to conduct the following, namely:1. Ensure all cooking / hot-holding appliances are turned on maximum temperature.a. RE-CHECK – At time of re-check, all cooking appliances were functional. All hot-holding temperatures noted were at or above 60c/140F. *****THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This temporary food establishment was not ready for initial inspection.BE ADVISED THAT ALL TEMPORARY FOOD VENDORS MUST ENSURE THEY ARE FULLY READY TO OPERATE A MINIMUM OF ONE (1) HOUR OR GREATER PRIOR TO THE START OF ANY SPECIAL EVENT. SECTION 41(1)(a) OF THE ALBERTA FOOD REGULATION STATES THAT:The operator of a temporary food establishment at a special event must ensure that the food establishment is set up no less than one hour before the special event is scheduled to start.