strEATS West Lethbridge Kitchen
22 - 550 University Drive W Lethbridge AB T1J 4T3 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quats sanitizer in the bucket was initially measured at 0 ppm. The operator replaced the sanitizer, and the concentration was re-tested at 200 ppm, which is within the acceptable range.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep cooler at the front containing cream cheese and cut veggies was measured at 10°C. Maintain the temperature of the cooler at 4°C or lower at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium test strips were not available on-site to verify the concentration of the Quats sanitizer. Please ensure that test strips are obtained and used regularly to confirm proper sanitizer strength.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cold water is not available at the hand sink located at the front next to the grill. Please ensure that the cold water supply is repaired promptly to allow for proper handwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher was not dispensing chlorine. The staff contacted Ecolab during the inspection and will use the manual two compartment dishwashing method in the meantime.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The cleaning clothes were not kept inside a sanitizer solution.2. The bucket for keeping cleaning clothes didn't have any sanitizer. The staff made new sanitizer solution, tested and confirmed it had adequate concentration.Ensure that all cleaning clothes are kept inside a sanitizer solution with adequate concentration (Quats 200ppm, Chlorine 100ppm).
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer bottle was not labelled. Ensure that all sanitizer bottles are labeled to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen foods were improperly thawed. A box containing seafood was left inside a sink under room temperature. Internal temperature was tested and it measured -3.8C. Staff were advised to thawed it properly during the inspection. Ensure that high risk food is thawed properly under cold running water or inside a cooler/fridge.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher didn't have chlorine sanitizer. The washer was hooked to a chlorine bucket, but it was not pulling the sanitizer. Staff contacted the technician who said he will be there in 30 minutes to fix it. Ensure the dishwasher is properly functioning to adequately clean and sanitize utensils and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer being used to sanitize food contact surfaces was 50ppm. This was corrected at the time of inspection. Please ensure that the quats sanitizer concentrations are maintained between 200ppm-400ppm fore effective sanitation of food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?