Purearth Organics Inc.
110 - 5589 47 Street Red Deer AB T4N 1S1 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2 compartment sink method.No sanitizer in second compartment.Water level was not high enough to completely submerge utensils.Wash and rinse in first sink.Sanitize in second sink with 100ppm chlorine or 200ppm QUATs for at least 2 minutes to kill bacteria.Ensure water level is high enough to completely submerge utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer not available in front counter freezer. Ensure all refrigerated units have an accurate thermometer inside units to monitor internal unit temperature.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Ensure permit is posted in a conspicuous place, where it can be easily viewed by peoples served.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine observed requiring a deep clean. Ensure to include in regular cleaning schedule. Remove what can be removed (wash with detergent, rinse, sanitize) and clean/disinfect-in-place according to manufacturer's directions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The soup in the hot holding unit measured at 52 degrees C during the inspection.**Please adjust/repair the hot holding equipment to ensure it maintains adequate temperatures of 60 degrees C or above.-The operator reheated the soup during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of scale was observed on the inside of the ice machine.**Please have the equipment cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?