Shepherd's Care Vanguard - Serveries
10311 122 Avenue NW Edmonton AB T5G 0K8 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed covered plated breakfast meal stored in microwave in West 4th floor servery (10:30am). Reviewed ensuring that food items are stored at a safe temperature (4 C or colder OR 60 C or hotter). Food discarded during inspection. Review alternatives for food if a client is not available at meal time.No thermometer in the West 4th floor servery. 3 thermometers observed in East 4th floor servery. Thermometer moved from east to west cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 4th floor - servery hand sink is operational3rd floor - servery sink 24 C water temperature 2nd floor - dining room sink 34 C and servery sink 32 C 1st floor - dining room sink 42 C and servery sink 35 C. Facility is having issues with hot water tank. Scheduled replacement Tuesday April 30. Reviewed ensuring sinks are supplied with hot and cold running water (or if mixing/single sink warm water). Water should be sufficient temperature to allow for hand washing while ensuring safety of residents at resident accessible hand sink (49 C max).
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution in the 1st & 2nd floor serveries were verified at 0 & 50 ppm. Cleaning cloths observed outside of sanitizer. Solutions emptied and refilled. One solution was not dispensing chemical (dispenser tube not in concentrate). Ensure that staff are checking concentration of solutions with test strips and replacing as required .
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 4th floor West fridge verified at 6 C product & air temperature. Observed that seal to fridge is in disrepair and does not ensure a tight seal of the fridge. Ensure cold storage units can maintain a temperature of 4.9 C or colder. Ensure seal is replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ensure that staff are checking concentration of solutions with test strips. Ensure that serveries are supplied with test strips.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 4th floor - servery hand sink is operational3rd floor - servery sink 24 C water temperature 2nd floor - dining room sink 34 C and servery sink 32 C 1st floor - dining room sink 42 C and servery sink 35 C. Facility is having issues with hot water tank. Scheduled replacement Tuesday April 30. Reviewed ensuring sinks are supplied with hot and cold running water (or if mixing/single sink warm water). Water should be sufficient temperature to allow for hand washing while ensuring safety of residents at resident accessible hand sink (49 C max).
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning schedule observed. Ensure servery is provided with written cleaning schedule. April 25 -cleaning schedules and records in some serveries were completed and others were not fully documented. Ensure staff are filling records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?