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Simply Catering

11410 104 Street Grande Prairie AB T8V 2Z1 · Food - General

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    13 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 sanitizer solution after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are not washing hands frequently or as required. Education provided. Ensure food handlers are washing hands frequently or as required. e.g. after handling raw eggs or meat.
    • 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?
      • Leftover/ready to eat high risk foods are not dated. Ensure all high-risk foods are dated for tracking purposes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked chicken was kept on the bottom shelf with raw meats inside the walk-in cooler.Ensure all ready to eat foods are kept above raw eggs, meat & seafoods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream containers inside the freezer are missing lids.Ensure all bulk food containers have a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use spoon. forks and knives are not stored properly. Ensure all single use utensils are stored in a manner where they are all facing one direction to prevent potential contamination of the business end during handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not appropriately labeled. Ensure all chemical bottles are labeled correctly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers are not available to verify sanitizer concentration. Obtain QUAT sanitizer test papers.
    • 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?
      • School provides pest control monitoring services.Pest control records were not available on site for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is not displayed. Ensure food handling permit is displayed where it is easily visible to the public.
    • 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 light bulbs inside the ventilation hood are burnt out.Ensure all burnt out light bulbs are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule hand not been implemented and cleaning logs are not kept.Implement cleaning schedule and keep daily, weekly and monthly cleaning cleaning logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling and vents are dusty. Ensure kitchen ceiling and vents are cleaned.