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Royal Canadian Legion 86

5003 52 Avenue Wetaskiwin AB T9A 0W9 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in the sanitizer bucket registered at 200 ppm. This concentration is considered too strong, and may leave chemical residues on food contact surfaces, equipment, and utensils. Corrective action: Chlorine sanitizer solutions must be maintained at a concentration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy hot holding in the steam table measured at a temperature of 45 degrees Celsius after stirring. The volunteer staff member indicated that the gravy was made at 10:00 am. Due to the likelihood that the gravy was sitting for over 2 hours at a temperature conducive to pathogenic growth, the gravy was discarded upon request.Going forward, please ensure that hot held foods are maintained at a temperature of 60 degrees Celsius or higher. This may require adding water to the steam table more frequently to ensure there is heat transfer across the entire surface area of the container. The water level was quite low at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available. Corrective action: Chlorine test strips must be obtained in order to verify that your sanitizer solutions are at an appropriate concentration of 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris and a buildup of grease behind and below the cooking/frying equipment. Corrective action: Please ensure to clean these areas as part of your routine cleaning and sanitation practices.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available for sanitizing food contact surfaces, and contaminated cleaning cloths were being used and left out on counters.Corrective Action:Cleaning cloths must be stored in an approved sanitizer solution between uses to prevent cross-contamination. During the inspection, a fresh batch of bleach and water solution was prepared, and both violations were corrected on-site.
    • 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?
      • A valid permit is not displayed.If you cannot find or have lost your Food Permit - please call Provincial Single Point of Contact: 1-833-476-4743 to arrange for a replacement Food Permit.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher is not adequately sanitizing glasses.Please repair glasswasher so that it is in proper working condition at all times. In the meantime, please continue cleaning and sanitizing utensils in the main kitchen dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have buildup of debris: - build up at microwave- receiving area need to be cleaned and organized.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not readily available/prepared at the start of the inspection. Upon request, the staff prepared sanitizer solutions which were measured at 100 PPM Bleach.Cleaning cloth was left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Left over bread buns were being stored in black garbage bag. It was explained by PHI that the use of garbage bag for food storage or cooking is not recommended, because they are not food grade plastic and chemicals from them may leach into the food. This violation was corrected at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher is not adequately sanitizing glasses.Please repair glasswasher so that it is in proper working condition at all times. In the meantime, please continue cleaning and sanitizing utensils in the main kitchen dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have buildup of debris: - build up at microwave- receiving area need to be cleaned and organized.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Scoop handles were submerged in dry food containers. Please ensure that proper storage of scoops in dry storage containers to avoid contamination with bare hands. Proper scooping methods were discussed at the time of inspection. 2) One bag of carrots was stored directly on the floor in the wall in cooler. Ensure food products are stored on shelves and a minimum of 6 inches off the floor to facilitate cleaning and avoid pests' infestation.Both violations were corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the cold storage units are not equipped with independent thermometers.Ensure that all cold storage units are equipped with an independent thermometer for monitoring purposes. The thermometer must be placed in a position or location that that is easy to view, rather than hidden behind containers etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two large batches of frozen chicken wings were observed thawing in the standing cold water. Chicken wings were in the plastic tubs, placed on the cart.The operator informed the inspector that the chicken wings had been thawing at room temperature for just under 20 minutes. The temperature of the chicken wings was measured at 1 C.Options for safe thawing were discussed with the operator. Upon request, the operator moved the chicken wings into the fridge to continue thawing. Please see included AHS document on safe thawing methods for referral in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) flooring under and around the ice machine.2) bulk container lids and exterior surfaces.3) Walk-in cooler (behind the kitchen) floor surfaces.4) hard to reach areas in the kitchen, baseboards and floor specifically where floor and wall joints requires cleaning.Please ensure these areas are thoroughly cleaned and sanitized.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the kitchen was measured at 0ppm. Upon request, a staff member remade it and it was measured at 100-200ppm. Please ensure sanitizer solutions are remade as frequently as required to maintain at least 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)?
      • Staff were unable to locate chlorine test strips. QUAT and iodine test strips were present. Please ensure the kitchen is stocked with chlorine test strips if you choose to use bleach as your sanitizer of choice.
  10. Risk Management Inspection

    0 infractions

  11. 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 glass washer in the bar area was not dispensing iodine to sanitize the glasses during the inspection. Staff were instructed to sanitize glasses in the kitchen dishwasher until the bar glass washer is repaired. Please have the glass washer repaired so that it consistently sanitizes glasses with 12.5-25ppm iodine. Nov 30 update: The glass washer is still not functioning properly. The facility is waiting on a part required for its repair. The staff have been and will continue to wash bar glasses in the kitchen high-temperature dishwasher.
  12. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A container of guacamole in a walk-in cooler was observed to be moldy. The guacamole was immediately disposed of. Ensure all foods are monitored for spoilage and disposed of once unsafe to consume.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the kitchen was visibly soiled and was measured at 0ppm. Upon request, a staff member prepared a new solution and it was measured at >100ppm chlorine. Please ensure sanitizer solutions are remade every 2-3 hours or once the solution becomes visibly soiled, whichever comes first.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was stored in the bulk flour supply with the handle immersed in the flour. Please ensure scoops are stored in such a way that the handle does not contact the dry goods.
    • 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 in the bar area was not dispensing iodine to sanitize the glasses during the inspection. Staff were instructed to sanitize glasses in the kitchen dishwasher until the bar glass washer is repaired. Please have the glass washer repaired so that it consistently sanitizes glasses with 12.5-25ppm iodine.
    • 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?
      • The back door near the yellow lockers does not have proper weatherstripping to prevent the entry of pests. Please install weatherstripping in such a way that light cannot shine through the bottom of the door. No pest activity was observed during the inspection.
    • 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?
      • Pest control records were not available for review. Please ensure pest control records are stored on site and available for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the deep fryer has a build-up of grease and food debris. Please ensure this area is cleaned regularly to prevent the build-up of grease and food debris which could potentially attract pests.
  13. Monitoring Inspection

    0 infractions