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Rich Lake Recreation & Agricultural Society - Events

64016 Range Road 115 McRae AB T0A 2L0 · Food - Special Event

2 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed cheese slices were observed at ambient temperature.Only keep high risk food items at ambient temperature for a maximum of 2 hours, after which they must be discarded. Time must be tracked in some way.Procedures reviewed with concession attendants during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A chlorine sanitizer solution was not prepared.Chlorine bleach was available.Test strips were not available.Ensure a 100-200 ppm chlorine bleach solution is prepared and ready to use during food handling activities.Concentration must be verified with a test strip. For events, it is recommended to borrow a few test strips from the main building.Spa test strips were onsite - note that these do not measure 100-200 ppm chlorine and cannot be used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap in a dispenser was not available. Dishsoap in a pick up and pour container was being used.Ensure liquid hand soap in a dispenser is available and useable at all times during food handling activities. Pick up and pour containers are not acceptable. Pump style dispensers are acceptable.
  2. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A 1L 18% cream carton was at ambient temperature for coffee service.High risk food items at ambient temperature must be discarded after 2 hours.Operators were instructed to portion the cream into smaller containers for use within 2 hours and keep the bulk portion in the fridge, and to discard any cream at ambient temperature after the 2 hours had passed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A chlorine sanitizer solution was not prepared.Chlorine bleach was available.Test strips were not available.Ensure a 100-200 ppm chlorine bleach solution is prepared and ready to use during food handling activities.Concentration must be verified with a test strip. For events, it is recommended to borrow a few test strips from the main building.Inspector left several test strips onsite during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water was not immediately available at the handwashing sink. There was a hose connected to a pump and a lever on the pump was meant to turn on water.Maintenance discovered there was a loose wire; it was fixed and cold water was available.Ensure there is a consistent supply of hot and cold water to the sink for handwashing.The liquid hand soap had turned to a gel and could not be dispensed. The pump was missing.Ensure liquid hand soap in a dispenser is available and useable at all times during food handling activities.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water was connected to a pump; however, the pump tripped out due to a loose wire. There was no hot water available.Ensure there is a continuous supply of hot and cold running water for handwashing and dishwashing purposes.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The floor of the hut is in disrepair, with linoleum peeling off and raw wood visible underneath.If the hut will be used for food events, ensure the flooring is repaired so it is smooth, impervious to moisture, and easy to clean.
    • 23. Has appropriate notification been given for the special event?
      • There was no notification to EPH provided. Operators were under the impression the facility was approved.The hut is not an approved facility and notification to EPH prior to public events is required.