Second Cup Cafe
113 - 7605 Henderson Way Lacombe AB T4L 0K7 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- A gap was observed at the back door. Please ensure to seal/ weatherstrip the door to prevent potential pest entry.
- 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?
- 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)?
- The high-temperature dishwasher was measured at 59.4°C and was unable to reach the required 71°C for effective sanitization. Please ensure dishes are sanitized with bleach or quats in the two-compartment sink to prevent the growth of unwanted pathogens. Operator indicated that the part will be ordered and once installed they will notify public health. Corrective Action: Please repair the dishwasher promptly to ensure it reaches and maintains a temperature of 71°C or higher for effective equipment sanitization.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 high-temperature dishwasher was measured at 59.4°C and was unable to reach the required 71°C for effective sanitization. Please ensure dishes are sanitized with bleach or quats in the two-compartment sink to prevent the growth of unwanted pathogens. Operator indicated that the part will be ordered and once installed they will notify public health. Corrective Action: Please repair the dishwasher promptly to ensure it reaches and maintains a temperature of 71°C or higher for effective equipment sanitization.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 high-temperature dishwasher was measured at 59.4°C and was unable to reach the required 71°C for effective sanitization. Please ensure dishes are sanitized with bleach or quats in the two-compartment sink to prevent the growth of unwanted pathogens.Corrective Action: Please repair the dishwasher promptly to ensure it reaches and maintains a temperature of 71°C or higher for effective equipment sanitization.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was not equipped with soap at the time of the inspection. Operator indicated that they wash their hands in the washroom. Please ensure hand sink is fully equipped with hot/cold running water, liquid soap, and single use paper towel. A designated hand sink is required where food preparation occurs in order to maintain good hand hygiene. Please ensure staff understands the importance of hand hygiene in the designated area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions