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Prosvita Community Hall

NW 27-67-19 W4 County of Athabasca AB · Food - General

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 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 seal along the counter and wall joint is coming apart and is no longer easily cleanable.Ensure that the seal is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The fridge in the bar area has buildup of food debris.2.Some drawers are equipped to be used as cutting boards that are not easily cleanable.1.Ensure that the indicated areas are cleaned and sanitized.2.This drawer should not be used as a cutting board, as it is very difficult to fully clean and sanitize.
  2. Monitoring Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Soap dispenser is not dispensing soap for handwashing.2.Paper towel dispenser on the wall is empty. 1-2.Soap and paper towel must be supplied at the dispensers near the handwashing sink at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A bacteriological water sample has not been submitted to test potability of the water at the facility.A water sample must be submitted at minimum yearly as per permit requirements.
    • 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 seal along the counter and wall joint is coming apart and is no longer easily cleanable.Ensure that the seal is repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Some dishes and utensils are noted to have buildup of dust and debris.2.Some pots and pans have buildup of debris and dead insects.1.Dishes must be inspected after washing to ensure that there is no buildup of food debris. 2.Pots and pans should be regularly cleaned to ensure there is not dust and debris buildup, alternatively these items can be stored in cabinets or other areas to prevent buildup of debris and dead insects.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outside areas of cabinets and drawers are noted to have food spatter and spills. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Walls above the kitchen counters are noted to have buildup of grime and food spatter.2.Some open shelves are noted with buildup of grime and debris. 3.The fridge in the bar area has buildup of food debris.4.Some drawers are equipped to be used as cutting boards and appear not to be cleaned and sanitized after usage. Food debris is built up in nooks and cracks that are not easily cleanable.1-3.Ensure that the indicated areas are cleaned and sanitized.4.Ensure that the cutting board drawer is cleaned and sanitized. This drawer should not be used as a cutting board, as it is very difficult to fully clean and sanitize.