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St. Mary Catholic School - Cafeteria

9915 95 Street Westlock AB T7P 2B4 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A new high temperature type of dishwasher was obtained by the school. However, no chemicals such as soap and drying agent were hooked up with the dishwasher. In addition, the dishwasher was run for several cycles and the highest final rinse temperature detected at dish level was at 65C. The principal assistant advised that there had been some hot water issues at the daycare session of the school. Ensure that proper chemicals be obtained and hooked up with the dishwasher and the final rinse temperature detected at dish level be at least 71C. A water proof, dishwasher safe with maximum and minimum readings thermometer should be obtained to check the final rinse temperature at dish level on a regular basis.
  4. Initial Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator reported that the sanitizing unit was turned on 20 minutes before the inspection started. However, the sanitizing cycle could not be started and the unit was not hot either. The power light couldn't be turned on. The school intends to obtain a new dishwasher. Please ensure that a NSF certified commercial dishwasher be obtained.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No an approved sanitizer was equipped in the kitchen.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The sanitizing unit had the cycle light on and off when it was running and the operator indicated that it had never happened before. Recommend that the sanitizing unit be examined.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler close to the entrance of the kitchen was kept at 7C during inspection. Adjustment of the temperature should be carried out to maintain this cooler at 4C or below at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The sanitizing unit had the cycle light on and off when it was running and the operator indicated that it had never happened before. Recommend that the sanitizing unit be examined.
  9. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler close to the entrance of the kitchen was kept at 7C during inspection. Adjustment of the temperature should be carried out to maintain this cooler at 4C or below at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The sanitizing unit had the cycle light on and off when it was running and the operator indicated that it had never happened before. Recommend that the sanitizing unit be examined.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All the exteriors of the cabinets were observed greasy. Cleaning must be carried out on a regular basis at the above noted areas.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler close to the entrance of the kitchen was kept at 7C during inspection. Adjustment of the temperature should be carried out to maintain this cooler at 4C or below at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The sanitizing unit had the cycle light on and off when it was running and the operator indicated that it had never happened before. Recommend that the sanitizing unit be examined.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All the exteriors of the cabinets were observed greasy. Cleaning must be carried out on a regular basis at the above noted areas.