Ramada Ponoka 57423 - Kitchen
1 - 6707 Highway 53 Ponoka AB T4J 1K3 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution was highly concentrated measured at above 200 ppm.Solution was diluted, measured and verified at 100 ppm.Note: Make sure to check the sanitizer concentration on routine basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hi-temperature dishwasher was not reaching 71 degrees C.Multiple readings were taken, highest temp recorded was 66 degrees C.Discussed the concerns with manager.Quat based sanitizer was hooked up to machine for sanitization.Detergent was also restocked.Note: make sure to check the dishwasher temperature on routine basis so that it reaches at least 71 degrees C at plate level.If the sanitizer is to be used for dishwasher follow manufacturer's instructions to ensure proper sanitization of utensils.Quats based sanitized must be maintained at 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- - There is no paper towel dispenser at the hand sink to minimize the risk of contamination. Please make sure that the paper towel is placed in a dispenser to prevent contamination caused by water splashes and wet hands.October 21, 2024 - A paper dispenser/cover has not yet been acquired.November 28, 2024- Currently, there is still no paper towel cover available to prevent contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine testing strips are expired.Please ensure new testing strips are purchased to ensure accurate measurements of bleach solution concentration.October 21, 2024- The facility has not acquired chlorine test strips.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- - There is no paper towel dispenser at the hand sink to minimize the risk of contamination. Please make sure that the paper towel is placed in a dispenser to prevent contamination caused by water splashes and wet hands.October 21, 2024 - A paper dispenser/cover has not yet been acquired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The concentration level of the bleach solution is not satisfactory. The concentration level measured is above 800 parts per million.To ensure safe sanitization of food surfaces and prevent potential chemical contamination, please make sure the bleach solution is at a concentration of 100 ppm. This will also help avoid any chemical residue on food and food equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Cleaning cloths are not being kept in sanitizer solution when not in use and are significant worn out. Staff were notified and the cleaning cloths were discarded. Please ensure cleaning cloths are kept in sanitizer solution when not i use to minimize the growth of bacteria. Also, please ensure worn out cleaning cloths are discard to ensure proper cleaning ability and to prevent the spread of foodborne pathogens.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine testing strips are expired.Please ensure new testing strips are purchased to ensure accurate measurements of bleach solution concentration.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- - There is no paper towel dispenser at the hand sink to minimize the risk of contamination. Please make sure that the paper towel is placed in a dispenser to prevent contamination caused by water splashes and wet hands.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution in spray bottle measured above 100ppm as noted by test paper turning black and blotchy.PHI mixed 100ppm solution for operator and provided education on mixing the solution at appropriate levels.Cleaning cloths are used to wipe surfaces with chlorine solution - cloths are switched out at shift turnover.Discussed with operator the importance of using clean cloths to wipe. Options provided include single-use paper towel, a new cleaning cloth for each round of wiping, or storing the cleaning cloth submerged in chlorine solution.Operator has chosen to submerge cloths in chlorine solution and continue changing them out at shift change.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?