Red Deer Dream Centre Society - Kitchen
4614 50 Avenue Red Deer AB T4N 3Z8 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were observed to not be adequately washing their hands in-between tasks or when changing gloves. The staff were informed of the concerns. Please ensure that hand hygiene is completed regularly, in-between tasks, and when changing gloves to ensure safe and sanitary food handling.
- 09. Are chemicals stored and handled in a safe manner?
- A bleach sanitizer bottle was observed to have no labelling at the time of inspection. The operator was informed and a label was provided for the bottle of concern.Please ensure that all chemicals are labeled to indicate their contents to ensure safe food handling.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher was observed to be in disrepair/not in use. The bleach sanitizer in the two-compartment sink for dishwashing was measured at 50 ppm at the time of inspection. The operator was informed and the solution was topped up and measured at 100 ppm.Please ensure that two-compartment sink method is properly implemented with 100 ppm of chlorine sanitizer to adequately sanitize dishware until the dishwasher is repaired/replaced.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Clean-in-place buckets were measured to be over 200 ppm chlorine, with test strips. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Please ensure all sanitizers are tested with strips after preparation to verify that the correct concentrations of 100ppm, are achievedTest strips were available, and valid. They expire in April 2025.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Onions and Garlic were observed stored in containers on the ground, in dry storage. The operator found buckets to elevate the produce 6 inches off the floor, addressing the issue.Please ensure all perishable food products are stored at least 6 inches off the floor to prevent potential cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- - Hand hygiene was not observed when switching between certain tasks. A conversation was held with the operator, explaining the importance of hand hygiene. Note: Please ensure that handwashing is performed when changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat slicer in the facility had an accumulation of food debris. A conversation was held with the operator, and it was informed that anything that comes in contact with food must be washed and sanitized in a manner that removes contamination.Note: Please ensure that the equipment is taken apart and then cleaned to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No current pest control documents were available at the time of inspection. Please ensure that pest control records are completed regularly to help monitor for pests.
- 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?
- An invalid permit was observed at the time of inspection. Please ensure that the valid permit is posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Crates lined with cardboard were observed to be used as shelving for food storage in the walk-in cooler. Please ensure that the cardboard lining is removed to ensure that all surfaces in the food facility are smooth, non-porous and easy to clean.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No current pest control documents were available at the time of inspection. Please ensure that pest control records are completed regularly to help monitor for pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Crates lined with cardboard were observed to be used as shelving for food storage in the walk-in cooler. Please ensure that the cardboard lining is removed to ensure that all surfaces in the food facility are smooth, non-porous and easy to clean.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?