Royal Canadian Legion 93 - Food
9818 100 Avenue Hythe AB T0H 2C0 · Food - General
2 inspections
- 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 dishwasher is undergoing repairs by a technician at the time of the inspection.Ensure the dishwasher is maintained in good repair and the high temperature dishwasher reaches a minimum temperature of 71 degrees Celsius at the dish-level. In the meantime:-Use single-use disposable cups, plates, and utensils for customers.-Use the two-compartment dishwashing method:In one compartment: wash and rinse dishes. In the second compartment: soak the dishes in a food safe sanitizer for two minutes and air dry.A link to two-compartment sink dishwashing will be sent via email with the report.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is undergoing repairs by a technician at the time of the inspection.Ensure the dishwasher is maintained in good repair and the high temperature dishwasher reaches a minimum temperature of 71 degrees Celsius at the dish-level. In the meantime:-Use single-use disposable cups, plates, and utensils for customers.-Use the two-compartment dishwashing method:In one compartment: wash and rinse dishes. In the second compartment: soak the dishes in a food safe sanitizer for two minutes and air dry.A link to two-compartment sink dishwashing will be sent via email with the report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A couple of holes are noted in the walls in the back storage area and behind the bar area. Repair the walls and ensure all walls are smooth, durable, easily cleanable, and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A pair of BBQ gloves are noted to be in disrepair and unsanitary.Ensure all BBQ gloves are maintained in a clean and sanitary condition and are in good repair. The operator removed the gloves at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cupboard under the two-compartment sink in the bar area needs some cleaning. Clean the cupboard and ensure all cupboards are maintained in a clean and sanitary condition.Ensure to use appropriate PPE for clean up under the sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?