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St. Mary's Hospital - Kitchen

4607 53 Street Camrose AB T4V 1Y5 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 flooring in the dishwashing area is pulling apart rendering it unable to be easily cleaned. Please repair/replace the flooring.MAY 12, 2026 OBSERVATIONS/NOTES:1) Above flooring finish deficiency cited in 2025 has been corrected and now in compliance.2) Several ceiling light fixtures light tubes were observed to be either burnt out or non-operational at the time of inspection. In particular, several burnt out light tubes were observed in the dry storage room and in the kitchen facility. These require replacement with new tubes to provide more adequate lighting to easier facilitate cleaning.3) Professional canopy hood cleaning (by Alberta Hood Cleaning) was completed in March 2026 and next cleaning is June 2026 (which is next month) - please confirm with the company that the frequency of professional cleaning is required twice per year (bi-annual). According to the sticker on the side of the hood, the cleaning appears to be required every 3 months.
  2. Monitoring Inspection

    1 infraction

    • 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 flooring in the dishwashing area is pulling apart rendering it unable to be easily cleaned. Please repair/replace the flooring.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoop for bulk storage container was placed the counter. Please ensure scoops are stored in the bulk storage bin with the handle facing outwards or in a clean container.2. Cleaning cloths were used to cover produce in the walk-in cooler.Please ensure food grade plastic is used to cover food items to avoid cross contamination.Operator addressed both areas during the inpection.
    • 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?
      • Food Permit was expired. Please ensure valid food permit is posted and easily visible.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer bucket was tested and measured ~100 ppm. Solution was remade using a different sanitizer station and it measured 200 ppm. Please ensure staff are testing sanitizer solutions to ensure they are at an appropriate concentration.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses quat solution for cleaning and sanitizing equipment's.Observed quat solution in a bucket used for cloths, at 100 ppm. Operator discarded the solution and made a new one. New solution was tested at 200 ppm.Quat sanitizers concentration should be at 200ppm to ensure effective sanitizing is occuring.