Rise Bakehouse
4324 54 Avenue Red Deer AB T4N 4M2 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- 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)?
- 3-compartment sink method.Wash-rinse-Sanitize for at least 2 minutes-air dry.Was not using a sanitize phase.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for chlorine provided.
- 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
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back hand sink ran out of paper towels.To be replaced with roll until suitable replacement found.Frond hand sink with soap and paper towels.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure cloths are stored in sanitizer when not in use.PHI to email operator Wiping Cloths document by AHS,
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Milk observed on the counter, measuring 12.6 C.Please ensure milk is stored at 4 C and below to prevent harmful bacterial growth.Unsalted butter observed stored on top of the oven. Please ensure high risk food are not kept at room temperature longer than 4 hours. Salted butter is safer to remain out of temperature control. * As per the Food Retail and Food Services code: Potentially hazardous food may be held without temperature control for short time periods because there will be no significant growth or toxin production possible in that limited time
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions