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Royal Canadian Legion 226

5027 50 Street Gibbons AB T0A 1N0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • Test strips are required for chlorine residual.
  3. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was found to be connected to a bottle of household bleach; when ran had only a 10 ppm chlorine residual. Connected to the dishwasher chlorine sanitizer onsite and still only found a 10 ppm chlorine residual despite running 3 times. Suspected the chlorine has degraded due to infrequent usage. Dishwasher is to be replaced and sanitizer is to be re-purchased.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required for chlorine residual.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring is missing underneath the stove.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard is missing along wall to the right of stove and along back wall of stove.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the wall near the breaker panel is unfinished and must be painted or covered to ensure it is smooth, impervious-to-moisture and easy to clean.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The quat sanitizer in the bottle was measured below 50ppm. This was discarded during inspection.- No other food grade sanitizer was available on site.Ensure quat sanitizer at 200ppm or chlorine sanitzer at 100ppm is available on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The draw meat cooler was measured at 7.8C after leaving a probe thermometer in the cooler for a while. The whipped cream and whipped butter were moved to the prep cooler measured at 2C. There was no thermometer in this cooler.Ensure the cooler is not used for refrigeration until the temperature is 4C or less. Keep monitoring the freezer temperature in the upper compartment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas require sanitation.1. The kitchen cart used for storing food items2. Beneath and behind the prep line/stoveEnsure the facility is maintained in a sanitary manner at all times.