ReFRESH Food and Drink
G - 1225 1 Street SE High River AB T1V 0J5 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 3-compartment sink faucet was observed to be leaking at the time of inspection.***Please repair the faucet to ensure it is maintained in good working condition and prevent potential contamination risks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer solution that was being used for dishwashing had a measured concentration below 50ppm. Ensure that the concentration of the quats sanitizing solution is between 200ppm to 400ppm. Ensure that staff are checking the concentration of the sanitizer with test strips to ensure that the solution that is prepared has the correct concentration.
- 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?
- The concentration of the Quats solution used for dishwashing was 0ppm. Ensure the concentration of the Quats sanitizer solution used for dishwashing is 200ppm. Quats was added to the water to reach a concentration of 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Staff was asked about manual dishwashing procedures. Staff stated that they clean with soap and water and then use sanitizer. This is an improper manual dishwashing procedure. The correct procedure is as follows:1. Clean with soap and water2. Rinse with water3. Immerse equipment in sanitizer solution for at least 2 minutes. Ensure that that all staff are rinsing equipment before placing in sanitizer solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The 4-compartment sink in the back does not have properly working drain plugs. New drain plugs must be obtained to ensure that sinks can be properly filled up when manually dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?