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Smoky River Agricultural Society Canteen

SE 1-78-21 W5 Smoky River MD No. 130 (Rural) AB T0G 1E0 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No cleaning and sanitizing chemicals on site at the time of inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fridges, coolers and freezers were not in operation at the time of inspection.*Ensure that the coolers, fridges and freezers are cleaned and sanitized and operationalized to regulatory temperatures before using to store food items*
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All fridges, coolers and freezers were not in operation.*Ensure that the food storage equipments are in operation and that they maintain adequate temperatures*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station was missing a paper towel.*Ensure that the handwashing drying equipment with a paper towel is available at the hand wash station*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shatter-proof cover for one of the lights in the storage area is detached and almost falling off.*Ensure that that cover is secured in place, repaired or replaced*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen canopy has some grease build-up and servecing is overdue. last service date was May 2025.2. The underneath of the deep fryer has some dirt build-up3. Ceiling and worktables across the facility has some dust accumulation*Ensure that the facility is cleaned and sanitized**Ensure that the fire suppression system and the kitchen canopy/range hood is serviced and cleaned to prevent unsanitary conditions during food preparation*
  3. Monitoring Inspection

    0 infractions