Sherwood Park Dodge Food Court
230 Provincial Avenue Sherwood Park AB T8H 0E1 · Food - General
4 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved food safe sanitizer on site. Operator was using a hydrogen peroxide based disinfectant but does not appear to be food safe/ have instructions for food contact surfaces. Operator was closed for the afternoon and stated they would obtain a bottle of bleach tomorrow.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Three comp sink method does not appear to be followed as there is no bulk sanitizer/bleach on site. Please ensure that you follow the 3 comp sink method as stated on sticker at the wall.Wash, rinse, sanitize for two minutes and air dry. Operator stated they would commence this method after obtaining their bulk bleach.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- TodayChlorine test strips not available. Previous:Chlorine test strips were expired. Obtain new test strips to ensure adequate sanitizer concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting board is deeply stained. Ensure that cutting board is in clean condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Obtain new test strips to ensure adequate sanitizer concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?