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Royal Canadian Legion 176

10120 101 Avenue Morinville AB T8R 1A6 · Food - General

2 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed in the facility. Please be advised that one of the approved sanitizing solutions is present in the facility at all times. Following are approved sanitizing solutions:- a bleach solution at 100 ppm. - a quat solution at 200 ppm. - an Iodine solution between 12.5-25 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unapproved chemicals that are not safe for food areas were noted in the bar area. All these chemicals were removed during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the glass dispenser was dispensing chlorine at 10 ppm. The operator changed the sanitizer container during the inspection. The concentration was noted to be at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips were noted to be expired. Please acquire chlorine test strips.2. High temperature dishwasher was not being tested, and records were not being maintained as previously agreed upon. Please ensure to test dishwasher and maintain records.3. Glass dishwasher was not being tested. Please be advised to use a test strip to test the concentration of chlorine end ensure it is maintained at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing sink was not observed in the main kitchen area. Please install a hand washing sink and ensure it is fully stocked with all hand washing supplies at all times.
    • 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?
      • Pest control records were not observed at the time of inspection. Please ensure to maintain monthly pest control records. AHS pest control checklist would be emailed to the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The countertop left to the stove was noted to be burnt. Please repair or replace the countertop. 2. It was noted that inside of all cabinets need painting. Please paint all cabinets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained at clean and sanitary manner at all times.
  2. Risk Management Inspection

    0 infractions