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Silvertip Open Camp - Food

SW 10-110-10-W6 Rainbow Lake AB T0H 2Y0 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler 3.8 C < 4 C; Walk-in freezer -17 C. ice cream chest freezer: -18.6 C < -18CReach-in cooler: 4 C. Sandwich cooler: 3.8 C < 4 C. Reach-in cooler: 3.6 C < 4 C. milk reach-in cooler: 1.8 C < 4 CReach-in freezer: -18.6 C < -18 C.Cream of mushroom soup hot holding unit: 81 C >74 C.Stir fry noodles on hot holding unit was measured at 58 C. Ensure hot holding unit is at least 60 C or hotter. Other item fried chicken was measured at 41 C < 60 C without lid on hot holding unit and operator discarded the food at the time of inspection. If it is more than 2 hours in the danger zone (in between 4 C to 60 C), food needs to be discarded. Educated cook that food in the hot holding unit needs to be at least 60 C (140 F). Cook food on stove/oven to internal temperature of 74 C (165 C) at least 15 seconds prior to put on hod holding unit that is at least 60 C (140 F).Temperature log sheet provided to operator along with this inspection report. Record temperature on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Information and example of Portable 1-Basin Stainless Steel Freestanding Hand Sink, with Hot/Cold Water photo and link provided to owner/operator.Previous Inspection Report dated November 24, 2023:**The bakery area has no handwashing stations, staff must walk through other areas to access a sink. Install a handwash station in this area. Submit an expected time for completion for this to the inspector for approval. Discussion on this item - plumbing will be cost prohibitive to install for a hand wash station in this area. Operator will investigate options for a stand alone handwash station with its own water supply (with hot and cold water under pressure). Submit specifications on unit for approval before installing in the space. A plan must be developed on maintenance of the unit - including refilling and draining of the tanks. **This is a previous noncompliance. Please provide this information to the office**.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bakery area has no handwashing stations, staff must walk through other areas to access a sink. Install a handwash station in this area. Submit an expected time for completion for this to the inspector for approval. Discussion on this item - plumbing will be cost prohibitive to install for a hand wash station in this area. Operator will investigate options for a stand alone handwash station with its own water supply (with hot and cold water under pressure). Submit specifications on unit for approval before installing in the space. A plan must be developed on maintenance of the unit - including refilling and draining of the tanks. **This is a previous noncompliance. Please provide this information to the office**.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility is waiting for the part to arrive to replace the door handle. The walk-in cooler's inside door handle was broke and had duct tape on it. Please repair and remove duct tape. This is not an easily cleanable surface to keep clean. The weatherstrip around the inside of the walk-in cooler door is broke and doesn't create a nice seal. Please repair.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer had dried food debris underneath the blade and in hard to reach areas. Discussed using a brush to dislodge particles for parts that do not come apart before cleaning and sanitizing. Ensure to dismantle the meat slicer before cleaning and sanitizing.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical in a spray bottle located in the housekeeping closet did not have a label on it. Staff discarded product. Ensure all chemicals are properly labelled at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bakery area has no handwashing stations, staff must walk through other areas to access a sink. Install a handwash station in this area. Submit an expected time for completion for this to the inspector for approval. Discussion on this item - plumbing will be cost prohibitive to install for a hand wash station in this area. Operator will investigate options for a stand alone handwash station with its own water supply (with hot and cold water under pressure). Submit specifications on unit for approval before installing in the space. A plan must be developed on maintenance of the unit - including refilling and draining of the tanks. **This is a previous noncompliance. Please provide this information to the office**.
    • 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?
      • Fly stick traps were located directly above food preparation areas. Please move to an area where there is no food preparation below.
    • 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 walk-in cooler's inside door handle was broke and had duct tape on it. Please repair and remove duct tape. This is not an easily cleanable surface to keep clean. The weatherstrip around the inside of the walk-in cooler door is broke and doesn't create a nice seal. Please repair.