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St. Albert Food Bank and Community Village

30 - 50 Bellerose Drive St. Albert AB T8N 3L5 · Food - General

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer concentrations were checked in the kitchen, repackaging area and allergen area.The kitchen sanitizer spray bottle was 100ppm.The repackaging area had a soap or other chemical added to the bleach and water spray bottle. This area was set up with a new system where a correctly diluted container (labeled) of sanitizer solution (100ppm) was provided to refill the spray bottles as needed so the helpers would not have to dilute the solution. The allergen area had a source bottle that was weaker than expected. Wehn this was diluted it appeared that there was no measurable sanitizer in the spray bottle. They will also be moving to the new system where a pre-diluted container of 100 ppm sanitizer solution will be provided to refill the spray bottle used.
    • 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 plan for the walk in freezer floor is that the unit will be shut down for refinishing when the new unit is working (about Sep 21) after the food drive.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was a concern with the chlorine sanitizer not being properly diluted. Corrected onsite. New bottle of sanitizer was made up and checked to ensure a 100 to 200ppm chlorine sanitizer solution. ***The sanitizer in the allergen packaging area was not being maintained at an effective concentration. Discussed procedures to discard the solution at the end of each session or have records of checking at the start of each session this would help ensure effective sanitizing would be occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The walk in cooler was 7C. A min/max thermometer was left in the unit and found the temperature not to be getting below 4C during the inspection. Manager will check again later and contact repair person if necessary.New thermometers were used for checking and the temperature returned to a safe 4C or colder.
    • 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?
      • ***there were gaps in the weatherstripping of the exterior doors that could allow the entry of vermin into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was a concern with the finishes of the ramp to the walk in cooler and the walk in freezer floor. The bare wood was not a cleanable surface. Discussed options for smooth, non-slip cleanable finishes. There were plans in place for a new walk in unit.