Stettler Hospital & Care Centre - Main Kitchen
5912 47 Avenue Stettler AB T0C 2L0 · Food - General
16 inspections
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Please ensure all foods are stored off the floor i.e. in storage area. OUTSTANDINGPlease ensure foods are covered while in storage i.e food in walk in cooler. CDI
- 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 handwash sink located in the chemical room isn't functioning properly. There's a hand sink in the kitchen that has a sticky note placed over the sensor because the sunlight activates it. In the dishpit area, the water to the hand sink takes quite a while to warm up, and the tap only runs for a few seconds before shutting off. It's challenging to wash your hands for the suggested 20 seconds when the tap turns off right away. OUTSTANDINGThe dishwasher is splashing water through the side onto the floor. This needs to be addressed. OUTSTANDING ADVISED PARTS HAVE BEEN ORDERED BUT STILL WAITING FOR THE DISHWASHER TO BE REPAIRED.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling in the dishpit area requires cleaning. OUTSTANDING STAFF CONCERNED THAT THE AIR HANDLING UNIT MAY NOT BE WORKING AS INTENDED
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Please ensure all foods are stored off the floor i.e. in storage area a box of juice was observed being stored underneath the storage shelf. Please ensure foods are covered while in storage i.e food in walk in cooler.
- 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 handwash sink located in the chemical room isn't functioning properly. There's a hand sink in the kitchen that has a sticky note placed over the sensor because the sunlight activates it. In the dishpit area, the water to the hand sink takes quite a while to warm up, and the tap only runs for a few seconds before shutting off. It's challenging to wash your hands for the suggested 20 seconds when the tap turns off right away. OUTSTANDINGThe dishwasher is splashing water through the side onto the floor. This needs to be addressed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling in the dishpit area requires cleaning.Please ensure monitoring records are completed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 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 handwash sink in the chemical room has a sign in the sink "out of order". OUTSTANDING
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water and water staining was observed underneath the cooking equipment. Floor appears to be splitting at the seam. OUTSTANDING
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The touchless sinks do not work well. After several minutes of standing trying to get the water to turn on staff came by to assist me. The pressure is strong which creates lots of splash (this has been mentioned on several reports) and the paper towel dispenser I'm told does not work well when it is near the end of the roll (jams). The sink near the walk in units has a sticky over the sensor as I'm told the sun shining on it has the water running endlessly. The handwash sink in the chemical room is not working because a part from this sink was used at another sink in the kitchen. OUTSTANDING AGREED FAUCET WITH TAPS WILL BE INSTALLED
- 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 handwash sink in the chemical room has a sign in the sink "out of order". OUTSTANDING
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water and water staining was observed underneath the cooking equipment. Floor appears to be splitting at the seam. OUTSTANDINGFloor is splitting near the seam in other areas of the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The touchless sinks do not work well. After several minutes of standing trying to get the water to turn on staff came by to assist me. The pressure is strong which creates lots of splash (this has been mentioned on several reports) and the paper towel dispenser I'm told does not work well when it is near the end of the roll (jams). The sink near the walk in units has a sticky over the sensor as I'm told the sun shining on it has the water running endlessly. The handwash sink in the chemical room is not working because a part from this sink was used at another sink in the kitchen. OUTSTANDING AGREED FAUCET WITH TAPS WILL BE INSTALLED
- 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 handwash sink in the chemical room has a sign in the sink "out of order". OUTSTANDING
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water and water staining was observed underneath the cooking equipment. Floor appears to be splitting at the seam. OUTSTANDINGFloor is splitting near the seam in other areas of the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The touchless sinks do not work well. After several minutes of standing trying to get the water to turn on staff came by to assist me. The pressure is strong which creates lots of splash (this has been mentioned on several reports) and the paper towel dispenser I'm told does not work well when it is near the end of the roll (jams). The sink near the walk in units has a sticky over the sensor as I'm told the sun shining on it has the water running endlessly. The handwash sink in the chemical room is not working because a part from this sink was used at another sink in the kitchen. OUTSTANDING AGREED FAUCET WITH TAPS WILL BE INSTALLED
- 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 handwash sink in the chemical room has a sign in the sink "out of order". OUTSTANDING
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water and water staining was observed underneath the cooking equipment. Floor appears to be splitting at the seam. OUTSTANDINGFloor is splitting near the seam in other areas of the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The touchless sinks do not work well. After several minutes of standing trying to get the water to turn on staff came by to assist me. The pressure is strong which creates lots of splash (this has been mentioned on several reports) and the paper towel dispenser I'm told does not work well when it is near the end of the roll (jams). The sink near the walk in units has a sticky over the sensor as I'm told the sun shining on it has the water running endlessly. The handwash sink in the chemical room is not working because a part from this sink was used at another sink in the kitchen.
- 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 handwash sink in the chemical room has a sign in the sink "out of order". REPAIR
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water and water staining was observed underneath the cooking equipment. OUTSTANDINGThe cutting boards need attention; staff advised they think the handles are getting worn from the way they are placed in the dishwasher. Perhaps a memo needs to go to the staff to advise how to properly load the cutting boards. A chunk of plastic was hanging from the one cutting board which is considered to be a physical hazard. DISCARD ANY DAMAGED CUTTING BOARDS - CORRECTEDCutlery should have all of the business ends together. CORRECTED
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer strength was too strong. USE A POTABLE WATER RINSE UNTIL THE DISPENSER CAN BE RE-CALIBRATED. TEST STRIPS NEED TO BE USED TO VERIFY THE STRENGTH OF THE SANITIZER.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- All foods need to be protected from contamination while in storage. A TRAY OR PLASTIC WRAP MAY BE USED TO COVER THE FRUIT CUPS IN STORAGE
- 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 handwash sink in the chemical room has a sign in the sink "out of order". REPAIR
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water and water staining was observed underneath the cooking equipment. REPAIRThe microwave has a hole on the inside roof. DISCARDThe cutting boards need attention; staff advised they think the handles are getting worn from the way they are placed in the dishwasher. Perhaps a memo needs to go to the staff to advise how to properly load the cutting boards. A chunk of plastic was hanging from the one cutting board which is considered to be a physical hazard. DISCARD ANY DAMAGED CUTTING BOARDSCutlery should have all of the business ends together. RESORT
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The water filters need to be replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Advised a new steamer has been installed. There was a water puddle observed on the floor.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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?
- Water puddles were observed underneath cooking equipment. Water staining was observed on the floor at the back of the dishwasher. Staff advised it sometimes leaks. I did observe a bow in the front of the dishwasher near the leak which I believe should be flush. Not sure if this has anything to do with the leak. Please clean up the water stain from the floor and monitor for leaks. Thank you for moving the spray wand as discussed. Staff advised it is much better however it needs a hook to hold the end of the wand.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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)?
- The dishwasher is splashing water on the floor where the dishes are pulled through. Drapes have been installed but they appear to be too short to contain the water.
- 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
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher is splashing water on the floor where the dishes are pulled through. Drapes have been installed but they appear to be too short to contain the water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Underneath the cooking equipment there is water staining and during the inspection water was observed to be leaking onto the floor. The floor has not been repaired where it is lifting.
- 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
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher is leaking, and I was advised there is a large water puddle on the floor in the morning. Also, on the intake side (where dirty dishes are pulled through), drapes or something similar are required as the water pressure is so great that water is splashing onto the floor (see attached picture).The garburator sink is constantly running and when it is full the seal on the opposite side does not work and leaks (see attached picture). Staff also explained that the spray wand is only used to rinse dishes at the garburator sink and the spray wand is therefore in the wrong location. They advised they have to drag it over to the garburator sink to use it and if they accidently let go the wand shoots back to the original location and if someone was at the double sink it would hit them. The spray wand should therefore be moved to the proper location.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a large pot and the drain is not centered properly so water splashes and spills all over. As a temporary measure a bag has been placed over the drain to divert the water. This is a new facility and this needs to be properly corrected. CORRECTED In addition, underneath this section of the kitchen (cooking area) there was water leaking on the floor and water stains were observed on the floor. This needs to be corrected. OUTSTANDING AND THE FLOOR IS NOW LIFTINGThe spray cord for the dishwahser sink is too long and cumbersome and staff advised it needs a proper hook to hold it at the correct length for use. Also they mentioned it does not always retract properly. REINSTALL IN THE PROPER LOCATION
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?