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Remi's Catering

E9 - 5560 45 Street Red Deer AB T4R 1S3 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially 0ppm chlorine measured for sanitizer bucket.Refilled to reach 100ppm.Testing strips available.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator uses cleaning clothes to clean counters and equipment. All cleaning clothes were stored in clean in place bucket containing chlorine sanitizer solution, measured with test strips the correct concentration of 100ppm Spray bottle of Chlorine was measured above 200ppm.Operator remade the solution at the correct concentration of 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator did not have valid chlorine test strips.Please resupply chlorine test strips to ensure bleach solutions are prepared at the correct concentrations, between 100-200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One cutting board was discarded due to excessive wear, making it uncleanable.The stove had a noticeable buildup of burnt residue on the back wall directly behind the elements.Please ensure a thorough cleaning of the stove's back wall to restore a smooth, easily cleanable surface.
  5. Demand 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 fume canopy was due for maintenance as of April 2024.**Please have the canopy serviced.
  6. 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 fume canopy was due for maintenance as of April 2024.**Please have the canopy serviced.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach is being used as sanitizer at the facility.**Please ensure to obtain unscented bleach for use on food contact surfaces, utensils and food equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for monitoring the sanitizer solution.**Ensure to obtain the required test strips to ensure sanitizer solution concentrations can monitored and maintained at adequate concentration levels.
  8. 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)?
      • Manual dishwashing procedure was inadequate; dishes were not being sanitized.**Ensure dishes are washed, rinsed and then soaked in a sanitizer solution of adequate concentrations for at least 2 minutes and then set to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for monitoring the sanitizer solution.**Ensure to obtain the required test strips to ensure sanitizer solution concentrations can monitored and maintained at adequate concentration levels.