Rolls and Scoops
E53 - 260300 Writing Creek Crescent Balzac AB T4A 0X8 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food handlers do not have valid food safety certifications. DO THE FOLLOWING:1. Obtain a valid food safety certificate from an approved course to ensure that food handlers can safely handle food.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management 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)?
- Chlorine test strips were not available. DO THE FOLLOWING:1. Obtain chlorine test strips to be able to test the concentration of the sanitizer.
- 20. Do food handlers at the facility have adequate food safety training?
- Food handlers do not have valid food safety certifications. DO THE FOLLOWING:1. Obtain a valid food safety certificate from an approved course to ensure that food handlers can safely handle food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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)?
- Chlorine test strips were not available. DO THE FOLLOWING:1. Obtain chlorine test strips to be able to test the concentration of the sanitizer.
- 20. Do food handlers at the facility have adequate food safety training?
- Food handlers do not have valid food safety certifications. DO THE FOLLOWING:1. Obtain a valid food safety certificate from an approved course to ensure that food handlers can safely handle food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in the spray bottle was 0ppm. This was corrected during the inspection. Corrected concentration was 100ppm. DO THE FOLLOWING: 1. Ensure that chlorine sanitizer has a concentration of 100ppm.2. To make a chlorine sanitizer using household bleach: Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available. DO THE FOLLOWING:1. Obtain chlorine test strips to be able to test the concentration of the sanitizer.
- 20. Do food handlers at the facility have adequate food safety training?
- Food handlers do not have valid food safety certifications. DO THE FOLLOWING:1. Obtain a valid food safety certificate from an approved course to ensure that food handlers can safely handle food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Inside of the chest freezers and the standing refrigerator had food debris.DO THE FOLLOWING:1. Ensure that the equipment is cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?