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St. Albert Curling Club - Upper Floor Prep & Bar Area

3 Tache Street St. Albert AB T8N 2S3 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was a knife block present. Discussed the uncleanable areas and it was removed during the inspection.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 9, 2025Picture of Quat test strips was received.***Test strips are required so the staff present can ensure that the sanitizer concentrations are being maintained. Quat for the surface sanitizers (done) and iodine for the glass washer and Chlorine for the manual dishwashing.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The ice scoop was being stored under the ice. Staff person indicated that was not proper and removed it during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Test strips are required so the staff present can ensure that the sanitizer concentrations are being maintained. Quat for the surface sanitizers and iodine for the glass washer and Chlorine for the manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no paper towels present. Corrected by staff during the inspection. Ensure soap and paper towels are available at the hand sink in the proper dispensers at all times.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The source bottle of Quat sanitizer was expired. The contact time for effective sanitizing was 10 minutes. Ensure that the manufacturers instructions are known and followed. It is recommended that a shorter contact time sanitizer is used.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Sanitizer was a Quat solution and was >400ppm. Corrected by adding more water during the inspection. Use test strips regularly to ensure proper concentration is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Test strips are required so the staff present can ensure that the sanitizer concentrations are being maintained. Quat for the surface sanitizers and iodine for the glass washer and Chlorine for the manual dishwashing.
    • 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. Ensure pest control records are completed monthly and maintained onsite for review. Link to template 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)?
      • ***The compressed gas canisters were not secured, it knocked over they could become damaged and dangerous.
    • 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?
      • ***The expired FHP was posted. Current FHP will be sent with this report.