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Royal Canadian Legion 105 - Food

5241 46 Street Olds AB T4H 1H5 · Food - General

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The final rinse temperature of the dishwasher was observed to be 65C. The sanitizing rinse must attain at least 75C to be effective. Repair the dishwasher so it can attain 75C. Until such time as the dishwasher is repaired, sanitizing must be performed in a 100ppm bleach solution prior to air drying.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The final rinse temperature of the dishwasher was observed to be 65C. The sanitizing rinse must attain at least 75C to be effective. Repair the dishwasher so it can attain 75C. Until such time as the dishwasher is repaired, sanitizing must be performed in a 100ppm bleach solution prior to air drying.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A scoop was left in the bulk food container. Provide a cleanable container for the storage of bulk food scoops.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The final rinse temperature of the dishwasher was observed to be 65C. The sanitizing rinse must attain at least 75C to be effective. Repair the dishwasher so it can attain 75C. Until such time as the dishwasher is repaired, sanitizing must be performed in a 100ppm bleach solution prior to air drying.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A scoop was left in the bulk food container. Provide a cleanable container for the storage of bulk food scoops.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of cornstarch was left open and a bowl being used as a scoop was left inside the bag. Ensure all foods are stored covered and protected from contamination. Do not use a bowl for a scoop. Supply a proper handled scoop. Do not leave scoops in bulk foods. Scoops must be stored or hung in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The unused fries cutter is not clean. Either clean or remove the cutter if it is not being used.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer bucket at the bar measured only 50ppm of bleach. Ensure bleach sanitizer is maintained at 100ppm.2. There were no sanitizer test strips available. Purchase and make available bleach sanitizer test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of cornstarch was left open and a bowl being used as a scoop was left inside the bag. Ensure all foods are stored covered and protected from contamination. Do not use a bowl for a scoop. Supply a proper handled scoop. Do not leave scoops in bulk foods. Scoops must be stored or hung in a sanitary manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temperature dishwasher sanitizing temperature was measured at 68C. High temp dishwasher temp must reach 74C. Have the dishwasher served immediately so that it can reach the required temperature. The banquet kitchen dishwasher could be used until the main kitchen dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The unused fries cutter is not clean. Either clean or remove the cutter if it is not being used.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no sanitizer test strips available for the quat sanitizer. Provide test strips so the sanitizer concentration can be monitored.Sanitizing cloths and bucket were changed multiple times dailyBleach sanitizer solutions were at satisfactory concentrations 100 ppm
    • 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?
      • A large frozen roast was observed defrosting in the sink. The roast was moved to the cooler during the inspection. Ensure that frozen foods are defrosted properly in one of the following ways: Under refrigeration, under cold running water or in a microwave just prior to cooking.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were being stored uncovered in the coolers. A bucket of carrots was uncovered in the main cooler and a pot of food was stored uncovered in the beer fridge. Make sure foods are properly covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoop were left in the bulk food containers. Bulk container scoops must be stored outside of the food, either on a hook or in a food grade container that can be easily cleaned.