Red Deer Catering
4847A 19 Street Red Deer AB T4R 2N7 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Demand 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)?
- The maximum temperature of the high temperature Hobart dishwasher was 69.8 °C. After running multiple cycles, the temperature ranged from 68 °C to 69 °C. Please ensure that the high temperature Hobart dishwasher reaches a minimum of 71 °C.Another high temperature dishwasher in the facility is capable of reaching 75.5 °C, and a three-compartment sink is available for manual dishwashing.Mar 28/26: this was not assessed during the Food & Beverage Expo
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- The maximum temperature of the high temperature Hobart dishwasher was 69.8 °C. After running multiple cycles, the temperature ranged from 68 °C to 69 °C. Please ensure that the high temperature Hobart dishwasher reaches a minimum of 71 °C.Another high temperature dishwasher in the facility is capable of reaching 75.5 °C, and a three-compartment sink is available for manual dishwashing.
- 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
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available. Ensure that chlorine test strips are available on-site and accessible to staff.
- 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
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentrations of two chlorine sanitizers were >200 ppm and 50 ppm. The operator remade the sanitizers to 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips expired in February 2024. Please ensure that the test strips are not expired and in good condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?