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Royal Canadian Legion 271

6 Tache Street St. Albert AB T8N 2S4 · Food - General

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was inadequate for maintaining the wiping cloths in a sanitary condition. Corrected during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer that is improperly diluted can become a source of chemical contamination. Ensure chlorine sanitizer is properly diluted to an acceptable effective 100ppm concentration.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***wet wiping cloth was present on the counter. Discussed that the cloths were not to bel left on the counters wet but were to be stored in the sanitizer solution between uses. Solution was made up and wiping cloth was put there.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***non food grade sanitizer was being used. Discussed that there was to be no additives to the sanitizer (no scenting, no additives, no splash less, no fabric guard, no colour safe etc).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were removed from where they were inaccessible under the counter to being located by the hand sink.
  3. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer solution was not being maintained at a food grade /effective concentration.***The spray bottles were not labeled as to the contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***non food grade sanitizer was being used. Discussed that there was to be no additives to the sanitizer (no scenting, no additives, no splash less, no fabric guard, no colour safe etc).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There was no measurable sanitizer present in the rinse water for the glasswasher. Discussed and the operator plans on using the dishwasher in the kitchen to sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The glasswasher was not being checked often enough to ensure that glasses were being effectively sanitized. The records had a check mark present on Jun 6, no indication of the concentration and there was no sanitizer present when checked today.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no chlorine test strips present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The hand sink did not have hand soap present.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***Observed reusable glass glasses being served to the customers. Discussed again that the reusable glasses were not to be used until they had been effectively sanitized. There were single use glasses present. Observed drink being served in a single use glass following the discussion.