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Sexsmith Secondary School - Food

9401 99 Avenue Sexsmith AB T0H 3C0 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • At time of inspection:1. Temperatures are not being recorded to verify all refrigeration units are functioning properly.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure temperatures are taken (in ink) and recorded on the temperature chart provided (or create your own). Once the month is completed, ensure all temperature checks are kept in a binder so that they can be reviewed during future inspections. BE ADVISED THAT THIS ISSUE WAS NOTED ON THE MOST PREVIOIUS INSPECTION.
  3. Initial Inspection

    4 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?
      • Please ensure temperatures are taken (in ink) and recorded on the temperature chart provided (or create your own). Once the month is completed, ensure all temperature checks are kept in a binder so that they can be reviewed during future inspections.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. Food (Grapes) were noted to be in one bag and were left open on the counter for students to handle. Be advised that this is not a satisfactory practice for infection control purposes.The owner / operator of this facility is requested to conduct the following, namely:1. Discard the remainder of this fruit product. DO NOT offer any fruit in such a way that the fruit can become easily contaminated. If there is a location to use up the remaining product, please first wash hands, then wash the fruit, and finally place some of this fruit into individual/single-use, disposable bags. Once this food product is finished, do not offer this fruit option in the future (unless it can be handled/packaged within a permitted commercial kitchen and previous approval has been granted by the regional health authority for this to occur).
    • 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 4 Degrees Centigrade - SATISFACTORY.2. Some refrigeration / freezing appliances did not contain a functional thermometer.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration / freezing appliances (that contain high risk / perishable foods / beverages) contains a functional thermometer.
    • 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. This facility was operating without a valid food handling permit.The owner / operator of this facility is requested to conduct the following, namely:1. Fill out the food handling permit application and submit to the acting Executive Officer of Alberta Health Services for processing. Be advised that this facility is approved for pre-packaged food items and whole fruit (no processing).