Rocky Fire Base - Kitchen
NW 11-40-07 W5 Clearwater County AB · Food - General
3 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The domestic fridge containing chocolate milk and white milk cartons in the crew dining room was observed at >4°C. The temperature was adjusted to ensure that high-risk milk products are maintained at 4°C or colder.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- Continues: An outside BBQ area is used at least once a week. This area is not provided with a hand sink. Discussed what a temporary hand wash station set-up can look like, and operators agreed this could be easily implemented.Please do send photographs of the temporary hand wash set-up once implemented.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of the inspection, the high temperature sanitizer was at 71°C.*** Please service the high temperature sanitizer to ensure it is capable of 74°C. In the interim, please use manual sanitizing method by placing dishes and utensils in a sink with chlorine sanitizer at 50-100ppm for 2mins and then air drying. ***
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- An outside BBQ area is used at least once a week. This area is not provided with a hand sink. *** Please ensure that a temporary hand wash station is provided at the outside BBQ area when this area is being used. ***
- 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 washroom opens directly into the food preparation area, it is equipped with a self-closing mechanism, but was propped open at the time of the inspection. When this was discussed with the operator is was immediately closed.*** Please remove the door-stop at the base of the washroom door to ensure that the door remains closed at all times. ***
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?