Royal Canadian Legion 53
121 10 Avenue N Carstairs AB T0M 0N0 · Food - General
4 inspections
- 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)?
- The concentration of chlorine dispensed from the bar's glasswasher was measured at a concentration of 50ppm. The chlorine container in the glasswasher appeared discoloured, suggesting that oxidation of the active chemical had occurred. Sanitizer solution was replaced during inspection and the glasswasher was re-measured at a concentration of 100ppm chlorine.
- 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
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The cooler rack used for customer glassware storage is visibly unclean.Clean indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The glasswasher sanitizer in the bar was empty.Sanitizer was replaced during inspection, verified to a concentration of 100ppm chlorine.
- 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 glasswasher is not being verified on a routine basis.Establish a monitoring log for the verification of chlorine sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cooler rack used for customer glassware storage is visibly unclean.Clean indicated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall behind the cooking line has damaged or missing tiles.Repair damaged areas to ensure smooth and easily cleanable surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?