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St. Paul Healthcare Centre

4713 48 Avenue St. Paul AB T0A 3A3 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. 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.
  9. 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.
  10. 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.