St. Paul Healthcare Centre
4713 48 Avenue St. Paul AB T0A 3A3 · Food - General
11 inspections
- Monitoring Inspection
0 infractions
- Monitoring 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)?
- QUAT Test strips have expired.Ensure you have valid test strips to determine effective QUAT concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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?
- Faulty faucets lever with several dripping taps noted in the following areas:- 3-compartment sink in dishwashing area- E2 station for vegetables prep- Leaking faucet next to dishwasher
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was thawed using warm running water. Ensure that meat is thawed using any of the following methods:- under refrigeration at 4C or less- completely submerged in cold running water;- as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and- by microwavingImproper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.This was corrected during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust hood vent is due for service. Last service was in February 2023.Ensure the vent is serviced to prevent fire hazard. *Repeated violation 9 July 2024
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dust and dirt noted behind/in between the cookline equipment.Ensure that this area is cleaned and sanitized to prevent food contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dust and dirt noted behind/in between the cookline equipment.Ensure that this area is cleaned and sanitized to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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?
- Exhaust hood vent is due for service. Last service was in February 2023.Ensure the vent is serviced to prevent fire hazard. *Repeated violation 9 July 2024
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Exhaust hood vent is due for service. Last service was in February 2023.Ensure the vent is serviced to prevent fire hazard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution at 50ppm QUAT.Ensure that sanitizer solutions (three bottles) are at 200ppm QUAT for effective sanitization.All three bottles were replaced and 200ppm QUAT solution was achieved.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Plumbing leak was noted in the underneath the sink used for washing vegetables. Ensure the pipe is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cookline Vent has dust and grease - ensure this is cleaned and sanitized to prevent fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths noted on food prep table. Ensure all used cleaning cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cookline Vent has dust and grease - ensure this is cleaned and sanitized to prevent fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jacket used by staff to go into the walk-in cooler and freezer was observed stored with dry clean wiping cloths. Ensure that items not associated with food are separated to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used wiping cloths noted on the food prep counter. Ensure that used wiping cloths are returned to the sanitizer solution after each use to prevent cross contamination of food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?