Sexsmith Community Centre
9802 103 Street Sexsmith AB T0H 3C0 · Food - General
2 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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 (to test all chemical sanitizers within spray bottles and the compartment sink) were not available. The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips for whatever chemical sanitizer you plan to use within this facility. If using chlorine bleach and water (which was what was noted during inspection) - chlorine test strips would need to be obtained.
- 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 posted in a location easily visible to all patrons. EXPIRY IS SEPTEMBER OF 2024 – SATISFACTORY.2. The valid permit indicates that single-use disposable plates / cups and utensils are only permitted in this facility, however, there appears to be re-usable dishware and utensils noted within some cupboards. This kitchen facility appears to currently have a 2-compartment sink.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all re-usable dishware / utensils from this facility and use only single-use disposable plates / cups / utensils OR2. Install a third sink basin to ensure a 3-compartment sink is available to meet the proper dishwashing needs for this facility. If installing a third sink basin, a better water faucet may be required in order to reach all three sinks. *****The operator has indicated that a quote will be obtained to determine if it is feasible to install a third sink / basin within this facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?