Royal Canadian Legion 288
132 1 Avenue NE Airdrie AB T4B 0R4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher in the kitchen was only reaching a maximum temperature of 28°C after running three cycles.**Do not use dishwasher until dishwasher is repaired and reaches a minimum temperature of 71°C measured with a water-resistant thermometer**Use only single use disposable customer utensils until dishwasher is repaired.**Staff on site filled one of the 2-compartment sinks with 200 PPM of QUAT sanitizing solution for sanitizing utensils
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The bucket containing detergent for the high temperature dishwasher was empty.**Please replace dish soap2. The high temperature dishwasher in the kitchen was only reaching a maximum temperature of 28°C after running three cycles.**Do not use dishwasher until dishwasher is repaired and reaches a minimum temperature of 71°C measured with a water-resistant thermometer**Use only single use disposable customer utensils until dishwasher is repaired.**Staff on site filled one of the 2-compartment sinks with 200 PPM of QUAT sanitizing solution for sanitizing utensils
- 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
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grease build-up noted on the ventilation hood above the grill and deep fryer.**Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no probe thermometer to verify the cook temperature of foods being made in the kitchen.Please equip the kitchen with a probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?