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Siding 16 Lodge - Food

3806 56 Street Wetaskiwin AB T9A 2B2 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few packs of soft drinks were stored directly on the floor inside the walk-in cooler, in direct contact with the floor.All food and beverage items must be adequately protected during storage and kept at least 6 inches off the floor (on shelves or racks) to prevent contamination and pest infestation.Staff indicated that maintenance personnel will place the soft drink packs off the floor and fill the soft drink dispenser machine tonight
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats based solution used for surface sanitization, was highly concentrated (Test strips can measure maximum concentration of 400 ppm).Discussed the right concentration with staff onsite.Solution was diluted, measured and verified at 200 ppm.Note: Make sure to get the required test strips and test it on routine basis.Quat solution must be maintained at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Few cardboard boxes containing food items were observed to be stored on the floor in dry storage area.Discussed the concerns with the facility staff.Boxes were moved to the shelves (15cm above the floor).Violation was corrected during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing Quat solution was observed to be unlabeled.To prevent the adulteration of food products, dangerous or toxic chemicals should be kept in containers which are clearly labeled to identify the contents, and stored in areas separate from food and food equipment.Make sure to send the picture of labelled chemical bottle when available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine based automatic dishwasher was not dispensing adequate chlorine.Multiple tests were conducted by the PHI and Staff; however, chlorine levels were tested between 0 to 50 ppm.Note: Make sure to repair/service the dishwasher so that it's able to properly sanitize the dishes.Until the dishwasher is serviced two compartment dishwashing method can be used for manually sanitizing the dishes.**Wash and rinse in one compartment and sanitize in the second compartment using either Chlorine at 100 ppm or Quats at 200ppm.
    • 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 was missing from the hand washing sink in the kitchen area.Paper towel was replaced in the paper towel dispenser.Violation was corrected during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The outer wall around the door of walk-in cooler was showing sign of disrepair. The paint was peeling off, exposing the underlying surface.Make sure to repaint/repair the indicated area to allow for easy cleaning and prevent further damage.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer at dish level was measured at 30 ppm.Please use an appropriate sanitizer product so that the chlorine sanitizer is measured at 100 ppm at dish level.Chlorine test strips are available on site.Please ensure you use these to measure/monitor the chlorine 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)?
      • There are no test strips available for monitoring QUATS sanitizer solution concentration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ice buildup was noted on the floor of the freezer and on ceiling (right above the condenser) had ice accumulation. Operator was informed to remove the ice on the ground and repair walk in freezer to remove ice build up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaned and sanitized spatulas were stored in dirty plastic tub. Found one dead beetle underneath spatulas.Utensils must be cleaned and sanitized after each use and stored in proper manner to prevent contamination.Please clean and sanitize all the spatulas and storage container now and on regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring in the walk-in freezer requires proper scrubbing and cleaning.Please clean walk-in freezer's floor thoroughly now and on regular basis.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The wash detergent container for the mechanical dishwasher is empty. The operator noted that more wash detergent is already being sourced.- Please ensure the wash detergent is replenished before your next breakfast service.