Rival Trade Brewing Company - Kitchen
3 Gateway Drive Rocky Mountain House AB T4T 1A5 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer was measured at more than 200 ppm concentration. After the conversation with the manager, it was determined that the sanitizer was not diluted.Corrective action: The quats sanitizer solution was diluted with water and measured at 200 ppm concentration.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- CONTINUES: At the time of the inspection, sanitizer concentration records were not available. CORRECTED: The facility has digital temperature monitoring and dishwasher sanitizer records available for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- CONTINUES: At the time of the inspection, records for food storage temperature, sanitizer concentration and dishwasher sanitizer concentration were not available. Operator will be expanding electronic monitoring to the food preparation area refrigeration and storage units.*** Please ensure that daily sanitizer concentration records are maintained. ***
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sinks in the food preparation area that was used for hand washing was not supplied with paper towels upon arrival. When operator was informed the dispenser was immediately refilled.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of the inspection, chlorine-based (bleach) sanitizer was available at > 200ppm. *** Please ensure chlorine-based sanitizer concentration is approx. 100ppm. Solution can be made by adding 2mL bleach into 1L of water. ***
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- At the time of the inspection, records for food storage temperature, sanitizer concentration and dishwasher sanitizer concentration were not available.*** Please ensure that daily temperature and sanitizer concentration records are maintained. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, thermometers were not available in each fridge/freezer.*** Please ensure that all food storage units are equipped with functioning thermometers. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?