Royal Canadian Legion 165
9317 Huggard Street Fort McMurray AB T9H 1C4 · Food - General
13 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal strainer was observed in disrepair: exposed pointy metal wiring and evidence of the plastic handle deforming. The strainer was discarded. Ensure that all food utensils are maintained in a good condition to prevent physical hazard contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen food items in the prepline freezer were uncovered. Facility operator covered the food items with a plastic wrap during the inspection.Ensure that all food items are protected from contamination by covering food items during storage.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser for the kitchen hand washing sink was empty. Facility operator restocked the soap dispenser.Ensure that all hand washing sinks are fully stocked with running hot and cold water, soap, and paper towel.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine sanitizer test strips were not available during the inspection. Facility manager was instructed to sanitize the bar glass ware in the kitchen dishwasher until the test strips are obtained to verify the iodine sanitizer concentration.Obtain the sanitizer specific test strips to monitor the sanitizer concentration to ensure 12.5 to 25ppm for an iodine solution, 100ppm for bleach solution, and 200ppm for Quaternary ammonium (Quat) solution.
- 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
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hand washing sink was observed peeling off the wall along with the paint surrounding the sink. Secure the sink to the wall and ensure the walls are smooth, durable, and moisture resistant to prevent bacterial and mold growth.Update December 3, 2024: Management has indicated that renovations will occur in the kitchen and will be addressed during then.
- 23. Is the facility maintained in a clean and sanitary condition?
- The wall behind and underneath the dishwasher was observed with a build-up of grime. Clean and sanitize the above mentioned area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hand washing sink was observed peeling off the wall along with the paint surrounding the sink. Secure the sink to the wall and ensure the walls are smooth, durable, and moisture resistant to prevent bacterial and mold growth.Update October 22, 2024: Some drywall was exposed and observed during the reinspection. Note: Ensure there is a temporary solution to keep the wall around the sink dry and moisture resistant, until repairs can be completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The iodine and chlorine test strips were expired in Aug 2024. Facility operator provided a picture of the non-expired test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The hot water knob for the hand washing sink was tightened too hard and cannot be opened. Cold water can still be used. The 3-compartment sink is available for hand washing as the mechanical dishwasher is functional. It was discussed with the maintenance operator that the whole faucet and knobs will be repaired or replaced. Ensure that the hand washing sink is supplied hot and cold water with adequate water pressure. 2. The hand washing sink was observed peeling off the wall along with the paint surrounding the sink. Secure the sink to the wall. Ensure the walls are smooth, durable, and moisture resistant to prevent bacterial and mold growth.
- 23. Is the facility maintained in a clean and sanitary condition?
- The vent cover of the ice machine located adjacent to the prepline had accumulated dust and debris. Facility operator mentioned it was cleaned recently. Clean the above mentioned area. It is highly recommended to increase the cleaning frequency of vent to prevent contamination onto 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
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A damp cleaning cloth was stored on a prep counter.Facility operator submerged the cleaning cloth into a bucket of sanitizer solution.Ensure all cleaning cloths used are not contaminated.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of a Quat sanitizer solution was measured at 100ppm.Facility operator made a new solution and was measured at 200ppm.Ensure that all sanitizer solutions are at the appropriate concentration for effective sanitation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items such as stir fry sauce was stored at room temperature when manufacturing label states to be refrigerated after opening. Facility manager moved the food items to a cooler.Ensure all food items are stored at appropriate temperatures and follow the manufacturing instructions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water knob of the hand washing sink would not move to supply hot water. Facility operators were instructed to use one basin of the 3-compartment sink for hand washing while maintenance is being conducted. Ensure that the hand sink supplies hot and cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Paper cups were used as scoops and stored in the container of flour and touching the food item.Facility manager discarded the paper cups.Ensure all utensils are stored in a sanitary manner to prevent food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine scoops were stored on top of the ice machine. Ensure all utensils are stored in a clean and sanitary condition to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulated debris was observed on the bottom of the standing cooling units.Ensure all cooling units maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- The hot water shut-off value for the hand sink was closed during the inspection. Operator stated maintenance is being conducted for a leaking gasket. Ensure the hand sink is properly supplying with hot and cold water. Note: Use one basin of the 3-compartment sink to wash hands until the repairs/maintenance is completed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer concentration beside the grill was measured 400ppm.Operator diluted the sanitizer solution and was measured at 200ppm.Ensure sanitizer solution are at appropriate concentrations for effective sanitizing. Quat sanitizer concetration must be at 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooling units throughout the facility lacked internal thermometers.Ensure that all cooling units have functional internal thermometers to accurately measure the temperature. Note: during the inspection, the operator stated thermometers have been bought and will arrive within the next week.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Recently made high risk food items such as turkey gravy stored in a heating unit was measured 54C. Operator raised the temperature of the gravy and heating unit and added more water in the heating unit. Ensure all high-risk food items such as gravy are kept at proper temperatures, at 60C and above.
- 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?
- Drainage holes in the walk-in cooler and under the dishwasher that lead to the exterior were uncovered. Cover the drainage holes to prevent entry of pest/vermins.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The paper towel dispenser in the upper bar area was not conveniently accessible from the hand sink. Ensure that all hand sinks are properly stocked with supplies and easily accessible.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two scoops with handles were stored in the container of flour with the handles touching the food item.Operator removed both scoops from the container.Ensure that all food items are protected from contamination by storing scoops inside food containers with handles not touching the food items or outside of the container.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A plastic food insert cover was observed burnt. Operator discarded the plastic insert cover. Ensure that all utensils and dishes are maintained in good and sanitary condition. Discard and do not use the utensils and dishes that are in damaged.
- 23. Is the facility maintained in a clean and sanitary condition?
- The filter vent cover for the ice machine had significant accumulation of dust. Clean the above-mentioned area to prevent contamination of dust onto the ready to serve food. Note: Operators mentioned the filters were recently cleaned. It is highly recommended to include the vent cover in the regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?