Saint Lawrence Centre - Kitchen
10012 97A Street Grande Prairie AB T8V 2C1 · Food - General
5 inspections
- Initial Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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 food permit application has not been received for facility- Submit a food permit application through the provided link
- 20. Do food handlers at the facility have adequate food safety training?
- A valid food safety certificate is required of a staff member who handles food
- 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?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- A valid food safety certificate is required of a staff member who handles food
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure cleaning schedule is implemented and cleaning logs are kept.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand 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?
- Refrigeration unit: daily temperature check logs must be kept.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration unit will require a thermometer to monitor temperature.A probe thermometer is needed to measure internal temperature of cooked and reheated foods
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No dishwashing facilities are present.- Ensure adequate dishwashing equipment is available and in good operating condition
- 15. Is the facility free of a pest infestation?
- There is an ongoing rodent issue in the facility. - Ensure a pest control monitoring program is in place
- 20. Do food handlers at the facility have adequate food safety training?
- A valid food safety certificate is required of a staff member who handles food
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure cleaning schedule is implemented and cleaning logs are kept.
- 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?
- Demand Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A food safe sanitizer is required for food contact surfaces. The sanitizer will need coresponding test strips to measure the concentration
- 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?
- Refrigeration unit: daily temperature check logs must be kept.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration unit will require a thermometer to monitor temperature.A probe thermometer is needed to measure internal temperature of cooked and reheated foods
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No dishwashing facilities are present.- Ensure adequate dishwashing equipment is available and in good operating condition
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Single use paper towels and hand soap are required at the hand sink
- 15. Is the facility free of a pest infestation?
- There is an active rodent issue in the facility. Please refer to corresponding report for action items.- Ensure a pest control monitoring program is in place
- 20. Do food handlers at the facility have adequate food safety training?
- A valid food safety certificate is required of a staff member who handles food
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is inadequate storage space for dry food and supplies.- Ensure food and food equipment is stored off the floor and in a manner to prevent contamination
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Ensure the space in a clean and sanitary manner2. Ensure the space is organized and easy to keep clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure cleaning schedule is implemented and cleaning logs are kept.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?