Starbucks Coffee 67662
56 Calder Street Red Deer AB T4P 0N1 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management 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)?
- Monitor and record the temperature of the dishwasher daily.Purchase a max/min thermometer or test strips to monitor the rinse temperature. of the dishwasher.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitor and record the temperature of the dishwasher daily.Purchase a max/min thermometer or test strips to monitor the rinse temperature. of the dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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)?
- Monitor and record the temperature of the dishwasher daily.Purchase a max/min thermometer or test strips to monitor the rinse temperature. of the dishwasher.
- 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
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- It was observed that the sanitizing (QUATS) buckets were milky in color and measured at 0 ppm. Staff complied to change all sanitizing buckets and made a QUATS solution concentration of 200 ppm. - Please ensure to change the buckets regularly every hour or as needed and use the test strips available on site to validate the correct concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The high heat dishwasher in place and the temperature on the final rinse at dish level was appropriate and measured at 73 degrees C. However, no thermometer available to measure temperature and also need to start record logs of the temperature. Kitchen staff aware to manually wash in the 3-compartment dishwashing sink in place once dishwasher becomes non-operable. Staff will notify management to have it repaired. -Please ensure to keep temperature logs for dishwasher.- Please ensure to test the temperature of the dishwasher first thing in the morning. Please purchase a thermometer to test temperature at plate level.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- It was observed that the handwashing sink by the 3-compartment dishwashing sink has lacked soap in the dispenser, compromising the availability of proper handwashing. Staff complied to refill soap in the dispenser. Additionally, a bag of clean cloths placed in close proximity to the front of sink which could cause obstruction access and posing risk of contamination during handwashing procedures. Staff complied to remove the bag of towels and placed it away to a secure location.
- 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?
- Permit was not available and visible on site. Operator showed a copy of valid permit via email.- Please ensure to post valid permit and visible to the public.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?