Royal Canadian Legion 54 - Food
9912 101 Avenue Grande Prairie AB T8V 0X8 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area requires cleaning:- The floor underneath the cooking equipment.Ensure the area is in a sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs for the hot holding unit and refrigeration unit were not available for review.Ensure all temperature logs are consistently recorded and readily accessible for review.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Meat products were observed stored above ready to eat food in the walkin cooler.Staff was instructed to store the ready to eat food above the meat products to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was noted to be improperly thawing out at room temperature.The temperature was within the safe limit and staff was asked to return meat to the cooler.Ensure proper thawing methods are used for thawing meat which includes:i) Under refrigeration at 4C (40oF) or lessii) Completely submerged in cold running wateriii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv) By microwaving to cook immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked meat products were observed being thawed improperly at room temperature.Ensure that only approved thawing methods are used for all frozen meats and foods.Staff was instructed to use one of the following proper thawing methods:i) Under refrigeration at 4C (40oF) or lessii) Completely submerged in cold running wateriii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv) By microwaving to cook immediately.Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment was observed to be in an unclean condition:- Dough mixer- Prep cooler- Various pieces of cookline equipment with accumulated greaseEnsure that all equipment listed above is properly cleaned and maintained in a sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- The floor in the Kitchen especially underneath the cooking equipment- Floor underneath the dishwasherEnsure the following areas are in a sanitary condition at all times.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning not complete.Clean under the fryers, the walk in door and the outside of the garbage cans
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- High risk raw meat is being stored above low risk and ready-to-eat foods in the walk-in cooler- Cooler rearranged to store raw meat below low risk foodsENSURE RAW MEATS ARE STORED BELOW OR SEPARATE FROM READY-TO-EAT AND LOW RISK FOODS
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food permit is not publicly displayedENSURE THE FOOD PERMIT IS PRINTED AND POSTED PUBLICLY
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting board on the sandwich cooler has dirt and debris inside deeps cuts and groovesREPAIR / REPLACE CUTTING BOARD SO THAT IT IS EASILY CLEANABLE AND IS NOT HARBOURING DIRT AND BACTERIA
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The fry cutter is being left unclean with food debris after hoursENSURE FRY CUTTER IS CLEANED AND SANITIZER AFTER EACH USE- ENSURE THE UNIT IS DISSASSEMBLED FOR ADEQUATE CLEANING
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rubber drying mat above the glass washer contains dirt and debrisCLEAN AND SANITIZE DRYING MAT
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- REPEAT - Boxes of potatoes are being stored on the floor in the dry storage roomENSURE FOOD AND FOOD PACKAGING IS BEING STORED OFF THE FLOOR
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food permit is not publicly displayedENSURE THE FOOD PERMIT IS PRINTED AND POSTED PUBLICLY
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting board on the sandwich cooler has dirt and debris inside deeps cuts and groovesREPAIR / REPLACE CUTTING BOARD SO THAT IT IS EASILY CLEANABLE AND IS NOT HARBOURING DIRT AND BACTERIA
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The fry cutter is being left unclean with food debris after hoursENSURE FRY CUTTER IS CLEANED AND SANITIZER AFTER EACH USE- ENSURE THE UNIT IS DISSASSEMBLED FOR ADEQUATE CLEANING
- 23. Is the facility maintained in a clean and sanitary condition?
- There is dirt and debris build-up on the wall behind the dish sink- Manager states they are working to clean area but are having difficulty with the textureCLEAND AND SANITIZE IDENTIFIED AREA(S)
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer bucket was setup for the wiping cloths being left on counters and food handling surfaces- Sanitizer bucket prepared with 100 ppm chlorine solutionENSURE A SANITIZER BUCKET IS SETUP AT THE START OF FOOD HANDLING ACTIVITIES TO STORE WIPING CLOTHS BETWEEN USES
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of potatoes are being stored on the floor in the dry storage roomENSURE FOOD AND FOOD PACKAGING IS BEING STORED OFF THE FLOOR
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items are being stored on the floor under the fry cutter and around other food and food packaging itemsENSURE THERE IS A DESINGATED SPACE TO STORE PERSONAL ITEMS SUCH AS BAGS AND COATS THAT IS SEPARATE FROM FOOD AND FOOD PACKAGING
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods are being improperly thawed at room temperature- Food items moved to cooler for proper thawingENSURE HIGH RISK FOODS SUCH AS MEAT AND CHEESE ARE BEING THAWED IN A COOLER OR UNDER COLD RUNNING WATER
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glass washer was not dispensing sanitizer at proper step in unit. Test strip indicator measured <50 ppm chloring by end of cycle- Manager determined that detergent and sanitizer feeder hoses were in wrong bottles. Swapped hoses and unit was operating properly and dispensing 100 ppm chlorine as last stepENSURE CHLORINE CONCENTRATION OF GLASS WASHER IS MEASURED DAILY AND THAT THE UNIT IS COMPLETING STEPS IN THE ORDER OF WASH-RINSE-SANITIZE.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food permit is not publicly displayedENSURE THE FOOD PERMIT IS PRINTED AND POSTED PUBLICLY
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting board on the sandwich cooler has dirt and debris inside deeps cuts and groovesREPAIR / REPLACE CUTTING BOARD SO THAT IT IS EASILY CLEANABLE AND IS NOT HARBOURING DIRT AND BACTERIA
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There is debris build-up inside the drink dispenser nozzle- Dispenser cleaned and sanitizedENSURE THE DRINK DISPENSER HAS THE NOZZLE REMOVED AND IS WASHED AND SANITIZED DAILY
- 23. Is the facility maintained in a clean and sanitary condition?
- There is dirt and debris build-up on the wall behind the dish sinkCLEAND AND SANITIZE IDENTIFIED AREA(S)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?