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Roland Michener Secondary School - Cafeteria

106 7 Street SE Slave Lake AB T0G 2A3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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?
      • No records of pest monitoring were available on site. AHS pest control checklist template was provided to the operator during the inspection. **Note: There was no evidence of pests or pest activity observed at the time of inspection.Even when pests are not evident, a pest monitoring program must be in place. Ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector when requested.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility's food handling permit is not displayed. Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not present during food preparation. Staff were instructed on how to make a proper sanitizer solution (1 tsp of bleach per 1L of water). Fresh sanitizer solution was made and tested at 100 ppm. A sanitizing solution must be present during food handling for effective sanitization of food equipment and contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single-serve yogurt parfait cups in a black container were observed to be uncovered. Staff were able to cover the container with saran wrap during the inspection. Ensure food items are adequately covered to prevent cross-contamination and/or introduction of external contaminants.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked chlorine test strips. PHI left a few chlorine test strips with the operator during the inspection. Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Various plastic spatulas were observed to be in disrepair. The spatulas were discarded during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition for proper cleaning and sanitization.