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River Ridge Seniors Village - Kitchen

4 River Ridge Drive NW Medicine Hat AB T1A 8V1 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor by the stovetop/cooktop has accumulated grease. Please clean the area.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in spray bottles located in kitchen and kitchenette’s measured below 100 ppm. Staff discarded solution and prepared new sanitizer at time of inspection. Please ensure sanitizer concentration levels are measured daily and sanitizer is discarded on a regular basis. Staff mentioned that sanitizer is discarded every three days. Discussed discarding sanitizer and spray bottles daily.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer spray bottles at server station and kitchenettes were <200 ppm. Staff were instructed to discard and prepare new solution. Discussed changing sanitizer bottles daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No physical thermometer in the bistro's fridge. Please install a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats test strips were available to measure sanitizers concentration. Please purchase from a food or chemical supplier.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust, a buildup of grime, grease or debris:-Under, between and behind the deep fryer-Ceiling tiles in the kitchenPlease clean
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a case of food item in the walk-in freezer placed on the floor. The operator removed it and placed it on the shelf promptly.
    • 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 shelving unit at the front area is damaged, exposing the internal wood material which is not easily cleanable. Please repair the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires attention:- There is dust build up on and around the ceiling vents.- There is some black coloured build up under the shelving unit at the front area. Please ensure the corners are cleaned.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A single-compartment sink adjacent to the dish pit area had hand washing signage posted above it but also contained vegetables that were being prepared. Please ensure the sink is either dedicated for a single use (handwashing, dishwashing, or food prep) or is appropriately decontaminated between uses. Ensure all staff are made aware of the sink's designated purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the Main secure LTC servery, coffee pots were stored directly beneath the paper towel dispenser near the handwashing sink. Please find a suitable location for storing the coffee pots.
  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handled scoops were stored directly in sugar and flour in the bulk containers.Boxes containing food (saltines, bananas) were stored directly on the floor in the dry storage area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A single-compartment sink adjacent to the dish pit area had hand washing signage posted above it but also contained vegetables that were being prepared. Please ensure the sink is either dedicated for a single use (handwashing, dishwashing, or food prep) or is appropriately decontaminated between uses. Ensure all staff are made aware of the sink's designated purpose.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the stainless upright refrigeration unit was measured at 5.8 degrees C. Please ensure all refrigeration units are maintained at 4 degrees C or lower. The temperatures of all refrigeration units should also be regularly measured and recorded.