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Rocky Mountain House Health Centre - Kitchen

5016 52 Avenue Rocky Mountain House AB T4T 1T2 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer spay bottles were tested and were not at acceptable concentration. Staff corrected the dispenser problem and re-filled all bottles at the correct concentration (200ppm Quats).
    • 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?
      • Temperature records for food storage temperatures are being maintain but not completed daily (gaps were observed in the written records).*** Please ensure that temperatures are recorded daily. ***
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Individual portioned dessert cups were observed on a tray on the baker's rack within the walk-in cooler without being properly covered. Upon raising the concern, staff immediately addressed these items.
  3. Monitoring Inspection

    2 infractions

    • 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 the Quats-based sanitizer bottles were expired. Please ensure valid test strips are obtained for accurate testing of sanitizer concentrations.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control documentation is not available on-site. The operator confirmed that an external company is hired and documentation is received by Environmental Services. Please ensure a copy of the monthly reports are forwarded to the kitchen manager and retained onsite for review.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 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?
      • Temperature logs were available for review. It was noted that staff are recording temperatures that are outside of the required temperatures and not making note of the corrective actions being taken.Dishwasher rinse cycle temperatures were inconsistently being recorded.*** Please ensure that temperatures are recorded at least once/day and corrective actions are noted when temperature exceed thresholds. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the food preparation area was out of paper towels. This was restocked immediately when brought to the attention of staff.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • It has been brought to the attention of the Public Health Inspector that facility staff (nurses, aids, clerks, etc.) are using the exterior fire exit door in the cafeteria adjacent to the kitchen and are propping this door open. This action allows for entry of pests.Weather stripping at the loading area doors adjacent to the kitchen is in poor shape, worn or missing creating a gap that allows for the entry of pests.*** Please ensure that exterior doors adjacent to the kitchen are kept secure and closed at all times and are provided with weather stripping to prevent entry of pests. ***
  7. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest droppings evident in dry storage area, Kitchen staff are monitoring daily. Staff had mentioned they had found droppings on shelves and on baking trays on shelves. Trays are now upside down, some foods are kept in boxes or in plastic storage bins, however most bins no not have a lid and staff are using cafeteria trays to cover plastic bins. Observed some droppings beside kitchen office, behind staff locker and printer. Some poison bait traps observed within the dry storage and kitchen- Environmental Services has removed poison traps out of the kitchen via request of PHI.
  8. 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?
      • Please calibrate or replace all refrigeration thermometers. Six or seven thermometers was way off in the refrigerators. The thermometers were reading 29-15 degrees F which would be -1 to -10 degrees C. PHI recorded temperatures of 1-5 degrees C Please also ensure daily recording and monitoring are being done on all refrigeration and freezers units. Please also be consistent when recording temperatures, as some temps were being recorded in C and others in F
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure daily testing of the high-temp dishwasher is being recorded. If temperatures do not reach at least 71 degrees C at the dish surface, then alternative ways of sanitizing must be taken.