Skip to content
Loading map…

Summit Start Chestermere - Food

201 - 100 Rainbow Road Chestermere AB T1X 0V2 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Macaroni in hot holding unit measured 58.2 degrees Celsius. Receiving log stated macaroni was received at 50 degrees Celsius. It was not re-heated before placing into hot holding unit. Ensure if hot food is received below 60C that it is reheated to 74C prior to placing in hot holding unit where temperature must be maintained above 60C. If food has been below 60C for more than 2 hours it must be discarded. This was corrected during the inspection and staff re-heated the macaroni.
  3. Risk Management 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?
      • Edges of some shelves were worn leaving them porous and not easily cleanable. Please re-finish so they are non-absorbent and easily cleanable.*Facility will be replacing cabinets/countertops in spring 2025.
  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff member stated they were calibrating thermometer regularly, but this was not being tracked. Please ensure date of thermometer calibration is tracked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edges of some shelves were worn leaving them porous and not easily cleanable. Please re-finish so they are non-absorbent and easily cleanable.*Facility will be replacing cabinets/countertops in spring 2025.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured greater than 400ppm. Ensure quats sanitizer measures 200 ppm. Staff diluted sanitizer during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food was in warmer, but temperature had not yet been taken. Ensure temperature is taken immediately upon arrival and logged. Staff member took temperature during inspection and took appropriate corrective action where required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edges of some shelves were worn leaving them porous and not easily cleanable. Please re-finish so they are non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gas stove was not lighting properly. Staff member had trouble getting it to light. Please repair.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was stored on counter. Ensure cloths are stored in sanitizer solution or use paper towel if using sanitizer in a spray bottle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Edges of some shelves were worn leaving them porous and not easily cleanable. Please re-finish so they are non-absorbent and easily cleanable.2. There were a few dents in walls close to garbage. Please re-paint so walls are easily cleanable.