Royal Canadian Legion 229
5156 50 Avenue Millet AB T0C 1Z0 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Commercial dish washer had 0 ppm chlorine in the final rinse cycle.The color of the contents for the chlorine jug appeared to be clear, there was no yellowish tinge to the liquid.Corrective action - obtain a new fresh jug of chlorine, run several cycles or prime the sanitizer pump - to get the weak solution out and refreshed with new chlorine solution. Use your chlorine test strips and the dish washer should be at 100 ppm chlorine reading.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips on hand had expired a few years ago.Please get some new chlorine test strips.
- 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?
- PHI will send a copy of the Pest Control Checklist so that you can complete the checklist on a monthly basis.Keep the completed Checklist in a file or binder for future review by the PHI.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle containing pure QUAT sanitizer was observed in the kitchen. The operator was provided with an AHS document regarding proper sanitizer preparation which will be followed moving forward. Please aim for 200ppm when using a QUAT sanitizer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls of sugar were observed sitting on the counter, uncovered. Upon request, the operator covered them. Please ensure all food is covered while it is not being used.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility uses a QUAT sanitizer for sanitizing food contact surfaces, but only has chlorine test strips which are used for the dishwasher. Please purchase QUAT test strips if you wish to continue using the QUAT sanitizer for food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions