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Strome Community Curling Club

52 Street & 52 Avenue Strome AB T0B 4H0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all fridges that are used for food that require refrigeration have thermometers in them in order to monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure you have chlorine test strips on site if using bleach as a sanitizer (e.g. for surfaces, equipment, or for manual dishwashing). Chlorine test strips are required in order to measure and monitor the strength of the chlorine bleach sanitizer solution. It should be in between 100 - 200 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Facility self monitors and manages pests. However, no pest control records are being maintained.An AHS Pest Control Document was provided. Please complete this once a month, and keep records for future reference.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation exhaust hoods were overdue for professional service.Please get them serviced as soon as possible, and ensure they get serviced on a routine basis moving forward.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all fridges that are used for food that require refrigeration have thermometers in them in order to monitor temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was unable to reach the required 71 C during the inspection.Please troubleshoot or get the dishwasher serviced so that it can reach the sanitizing temperature of 71 C.For now, please use the 3-compartment sink and bleach for manual dishwashing. The proper procedure is:1) Wash and clean with detergent (sink #1)2) Rinse with hot water (sink #2)3) Sanitize with bleach and hot water (sink #2)4) Air dryThe dishwasher can still be used for steps 1 and 2, but not as a sanitizer unless it can reach 71 C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure you have chlorine test strips on site if using bleach as a sanitizer (e.g. for surfaces, equipment, or for manual dishwashing). Chlorine test strips are required in order to measure and monitor the strength of the chlorine bleach sanitizer solution. It should be in between 100 - 200 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Facility self monitors and manages pests. However, no pest control records are being maintained.An AHS Pest Control Document was provided. Please complete this once a month, and keep records for future reference.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation exhaust hoods were last professionally serviced in 2020. Please get them serviced as soon as possible, and ensure they get serviced on a routine basis moving forward.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all fridges that are used for food that require refrigeration have thermometers in them in order to monitor temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was unable to reach the required 71 C during the inspection.Please troubleshoot or get the dishwasher serviced so that it can reach the sanitizing temperature of 71 C.For now, please use the 3-compartment sink and bleach for manual dishwashing. The proper procedure is:1) Wash and clean with detergent (sink #1)2) Rinse with hot water (sink #2)3) Sanitize with bleach and hot water (sink #2)4) Air dryThe dishwasher can still be used for steps 1 and 2, but not as a sanitizer unless it can reach 71 C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure you have chlorine test strips on site if using bleach as a sanitizer (e.g. for surfaces, equipment, or for manual dishwashing). Chlorine test strips are required in order to measure and monitor the strength of the chlorine bleach sanitizer solution. It should be in between 100 - 200 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Facility self monitors and manages pests. However, no pest control records are being maintained.An AHS Pest Control Document was provided. Please complete this once a month, and keep records for future reference.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation exhaust hoods were last professionally serviced in 2020. Please get them serviced as soon as possible, and ensure they get serviced on a routine basis moving forward.