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St. Albert Catholic Parish

7 St. Vital Avenue St. Albert AB T8N 1K1 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a concerns with the general sanitation of the facility. Observations, there was a build up of dirt/debris in the hard to reach areas (under the counters and equipment). There appeared to be a tatter tot on the floor as well as a single use glass.
  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ***There was expired milk and cream present. Removed during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The ready to use bleach solution was found to be too strong and was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The thermometer was broken and not providing accurate readings.
    • 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?
      • Pest control records were not being maintained. *Discussed and if there are records onsite and maintained by the building that is acceptable if not each user is to maintain their own records. A link to the AHS Pest control checklist will be provided with this report.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was incorrect instructions for the dishwasher posted on the wall. Discussed and the temperature was required to be 82C at the manifold (not the 50 to 90 indicated on the sign). The direction that the unit is to be run 5 times prior to use should also be documented if that is what is needed for the unit to work effectively.
  3. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have an approved food safe sanitizer available onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was ran five times consecutively and was unable to achieve the required minimum temperature of 71C at plate level. The dishwasher was also only connected to rinse agent and was not connected to a source of detergent in any way. Written instructions stated to add detergent every 2-5 loads based on judgement. However, operators stated that they did not realize the machine was not connected to detergent and had just been running it as is. Detergent was available onsite but a second line to connect it could not be located. Please have the machine serviced so that it is capable of pulling detergent and achieving required temperature for every load.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is required to have test strips available for whatever food safe sanitizer they select.