Skip to content
Loading map…

Serenity Place Regional Supportive Housing - Kitchen

Undisclosed Location Grande Prairie AB · Food - General

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Chemical sanitizer was not available within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain an approved chemical sanitizing solution for this facility. Ensure all chemical spray bottles contain a label to identify the ingredients within each bottle.****AT TIME OF RE-INSPECTION, THE OPERATOR HAS INDICATED THAT THE CHEMICAL SANITIZING DISPENSING STATION HAS NOT YET BEEN MOVED OVER FROM THE NEIGHBORING COMMERCIAL KITCHEN. ONCE A CONFIRMED DATE OF RENOVATIONS HAS BEEN MADE, PLEASE SUBMIT A PHOTOGRAPH OF:- THE SANITIZING STATION BEING INSTALLED AND - THE QUAT SANITIZER BEING TESTED USING A QUATERNARY AMMONIA TEST STRIP - ACHIEVING A CONCENTRATION OF 200-400 PPM.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The mechanical dishwasher on site was not currently functional. The owner / operator of this facility is requested to conduct the following, namely:1. If using the mechanical dishwasher, please contact the acting AHS Executive Officer once this appliance has been repaired so that it can be tested.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Chemical sanitizer was not available within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain an approved chemical sanitizing solution for this facility. Ensure all chemical spray bottles contain a label to identify the ingredients within each bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4c/40F - SATISFACTORY.2. Some refrigeration / freezing appliances did not contain a functional thermometer within.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain functional thermometers and place them inside each refrigeration / freezer appliance.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. A 3-compartment sink was noted within this facility. There were no drain boards present for this piece of equipment.2. The mechanical dishwasher on site was not currently functional. The owner / operator of this facility is requested to conduct the following, namely:1. If using the 3-compartment sink for dishwashing, ensure two drain boards are purchased (one for each side) so that dish water does not drip onto the floor and cause a slip hazard.2. If using the mechanical dishwasher, please contact the acting AHS Executive Officer once this appliance has been repaired so that it can be tested.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips (in order to measure the concentration of sanitizer that is proposed to be used for this facility).
    • 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?
      • At time of inspection:1. There did not appear to be any pest control records available for this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Submit the most recent pest control records for this facility.
    • 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?
      • At time of inspection:1. A valid food handling permit was not posted within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a valid food handling permit is posted within this facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The cutting boards within this facility appeared to be made of wood. Wood cutting boards are not recommended in any commercial food establishment.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure approved cutting boards (not made of wood) are obtained for this facility.