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Sharna's Open Camp - Food

NE 35-86-8-W6 Worsley AB T0H 3W0 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 6/9. 1) Fantastik was being used to sanitize the food preparation counters. Fantastik requires a rinse step. A sanitizer with a food safe concentration should be used on all food preparation surfaces. - 100-200ppm bleach water solution. - 200-400ppm quats solution2) Soap/detergent is being mixed in with the sanitizer solution. By mixing soap/detergent with the surface sanitizer, the soap reacts/consumes the sanitizer and can make the sanitizer less effective.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 6/9. Frozen food was being thawed in a bowl of water at room temperature. Safe thawing practices:- Under cold running water- In the cooler overnight- Microwave- Cook from frozenCold running water was turned at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 6/9. The left side of the trim around the walk-in freezer door was unfinished and the gasket around the door was in disrepair. Finish the trim and repair the gasket.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ice cream chest freezer is not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and cleaning logs are not kept.Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
  5. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are not kept in a sanitizer. Ensure cleaning cloths are kept in a 100 ppm bleach solution when not is use.
    • 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?
      • Temperature logs are not kept for refrigeration units.Ensure daily temperature logs are kept for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use customer utensils were not stored properly. Business end was facing up.Ensure single use customer utensils are stored in a way where the business end is facing down.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bread is not stored in a satisfactory manner. Ensure bread is stored in a food grade container with a lid. Tongs must be provided for customers to use to dispense the bread.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hard ice cream is self serve. There are no handwashing sinks and customers can easily contaminate the bulk food supply.Ensure hard ice cream is served by food handlers only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Juice cooler and ice cream chest freezer is not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 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 towel was not available at the hand washing sink. Paper towel dispenser was empty. Paper towel was provided at the sink but the dispenser is not working. Ensure single use paper towel and liquid soap is always available at the hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the washroom and at the kitchen hand washing sink is not in good working order.Ensure paper towel dispensers are either repaired or replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen does not have adequate number of hand washing sinks. Food handling occurs in the front end of the kitchen and their are no dedicated hand washing sinks. Install a single use paper towel and liquid soap dispenser at the spray sink (near the dishwasher) so that food handlers have an easy access to a hand wash sink.
    • 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?
      • Pest control monitoring program has not been implemented and monthly records are not kept. Implement pest control monitoring program and complete AHS checklist once a month.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator stated that some staff members have completed the food safety training course however could not produce certificates for verification during inspection. Ensure copies of the food safety certificate are forwarded for verification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures inside the dry storage room have no protective covers and are not shatter proof bulbs.Ensure shatter proof bulbs are installed in the dry storage room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving in the walk in is in disrepair. Repair or replace shelving so that it is smooth, nonporous and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and cleaning logs are not kept.Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.