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Royal Canadian Legion 126

5111 45 Avenue Mayerthorpe AB T0E 1N0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. It was observed that the low temperature dishwasher had inadequate chlorine sanitizer level when measured. 0 ppm was measured on the chemical test strip after the dishwasher operated through a cycle. There is chlorine sanitizer in the dishwasher sanitizer container. Please investigate and make appropriate dishwasher repairs. It was demonstrated to the operator how to manually add 5% unscented bleach to the dishwasher sanitizing cycle to effectively sanitize the kitchen ware. Please use this method when operating the dishwasher until repairs have been completed.2. The sanitizer spray dispenser bottle was not properly dispensing sanitizer. Please repair this equipment.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • After assessing food handling and processing procedures (chicken wing preparation), it was determined that there are inadequate handsinks in the food processing area. A hand sink potentially can be installed by the present food processing sinks. Please install a hand sink designated for hand washing purposes. An extension has been given to complete this task as there have been difficulties finding a drop-in hand sink with splash guards.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • It was observed that plastic bottles containing chemical liquid are not labeled as per chemical contents. The unknown solution was discovered to be bleach and water. Please label this container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • After assessing food handling and processing procedures (chicken wing preparation), it was determined that there are inadequate handsinks in the food processing area. A hand sink potentially can be installed by the present food processing sinks. Please install a hand sink designated for hand washing purposes.