Royal Canadian Legion 97 - Food
10004 106 Street Westlock AB T7P 2K4 · Food - General
13 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- 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)?
- No chlorine residual was obtained from the dishwasher during re-inspection. The facility is still required to follow the manual sanitizing instructions until the dishwasher is deemed working properly.
- 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)?
- Only 10ppm chlorine residual was obtained from the low temperature type of dishwasher. The sanitizer container was observed almost empty. After a new bottle of sanitizer was hooked up with the dishwasher and sanitizer line was primed, there was still only 10ppm chlorine residual obtained from the dishwasher. The dishwasher must be examined and at least a 50ppm of chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be sanitized manually/immersed in a properly sized sink with an approved sanitizing solution such as a 100ppm bleach solution for a minimum of 2 minutes and left air dry. Or dishes and utensils can be reprocessed in the dishwasher in the bar.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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 high temperature type of dishwasher in the main kitchen was not working properly as the dishwasher could not refill the water automatically and water had to be refilled manually. In addition, no detergent was observed going into the dishwasher after the water was refilled manually and running. The highest final rinse temperature was at 62C after the dishwasher was run 3 times. This dishwasher must not be used from now on. The operator advised that a new dishwasher has been ordered. The following options are provided to the operator:1. Use single use disposable serving utensils for patrons and reprocess cooking utensils in the dishwasher in the bar. 2. Reprocess all the serving utensils and cooking utensils in the dishwasher in the bar. 3. Manually wash, rinse and sanitize small utensils in the sinks in the main kitchen and reprocess all other serving and cooking utensils in the dishwasher in the bar. When sanitizing utensils manually, utensils must be completely immersed into an approved sanitizing solution such as a 100ppm bleach solution for a minimum of 2 minutes and left air dry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- No certified food handler is working in the bar currently. Ensure that bar lady be certified for food safe.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- No certified food handler is working in the bar currently. Ensure that bar lady be certified for food safe.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring 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 detergent container connected with the high temperature type of dishwasher was empty. Ensure that the chemicals connected with the dishwasher be checked on a regular basis. The bar lady was required to rewash glasses after the soap is hooked with the dishwasher. The high temperature type of dishwasher in the bar has been out of services.
- 20. Do food handlers at the facility have adequate food safety training?
- No certified food handler is working in the bar currently. Ensure that bar lady be certified for food safe.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?