Sundre Hospital & Care Centre Myron Thompson Health Centre - Kitchen
709 1 Street NE Sundre AB T0M 1X0 · Food - General
8 inspections
- 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)?
- 1. The high temp dishwasher was being monitored regularly and the sanitizing temp documented. However the documented temperatures did not meet the required temp listed on the document. The required temperature was listed in deg C while the monitored temperatures were in deg F. For ease of use and to ensure employees know if the equipment has reached the required temp, the required temp should be in the same unit as that being measured.Also a mechanism to correct an insufficient temp result should be instituted. The incorrect temp had been being recorded for weeks, with no corrective action.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There were no test strips available for the quat surface sanitizer. Ensure test strips are available to confirm the sanitizer concentration.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Raw shell eggs were stored above heads of lettuce. Raw eggs can potentially contaminate ready to eat foods and must be stored below ready to eat foods.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Diversol; BXA Sanitizing Cleaner Quat sanitizer at 200 ppm is available in sanitizer buckets throughout the facility. Solution is changed out three times a day along with wiping cloths. Diversey wall mounted sanitizer dispenser in place, but the unit was in disrepair at the time of the inspection. Staff was manually mixing sanitizer. Test strips are available, and staff is aware to mix to a 200-ppm concentration. Staff is aware to take safety precautions when mixing the solutions manually ie. gloves, eye protection, apron. At the time of the inspection the concentration of one bucket was at 400 ppm - staff diluted solution. A maintenance request has been made to have the mixing system repaired.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff are well versed in AHS illness policy. Staff wearing clean uniforms/aprons, hair nets and masks. Staff member observed wiping hands on apron after handling cooked meat. Staff advised to remove apron, wash hands and don a new apron. Staff advised that hands are not to be wiped on aprons as it will lead to contamination of hands, foods, equipment etc which can lead to disease transmission. Staff was advised to wash hands before to handling all foods. If they are preparing foods and must leave an area to get more stock, do another task etc they must wash hands prior to returning to food preparation. Staff advised that hands cannot be wiped on cloth towels either as they are a potential source of contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Mold noted on the lower east wall in the dry storage area. This wall is common with the walk-in cooler. Mold growth occurs where there is moisture. Assess the walk-in cooler for moisture infiltration/leaks behind the wall panels in the cooler. Repair as required. The shelving units must be moved and mold and areas properly cleaned and sanitized. Ensure staff are wearing appropriate PPE. Clean the area with soap and water first, and then follow up with a sanitizer. It would be worthwhile to have the shelving units on castors so that they can be easily moved for cleaning/sanitizing.
- 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 are several areas throughout the kitchen where the walls and ceilings are in disrepair. There are holes/cracks and peeling paint - which can lead to contamination of foods, food preparation surfaces, dishes, utensils and equipment which can adversely affect the health and safety of staff, patients and visitors. Window trim still needs to be installed around the windows. All areas must be properly finished and caulked to prevent moisture infiltration and to allow the areas to be easily cleaned and sanitized. All flaking paint must be removed - please ensure the paint is assessed for lead prior to removal. If lead is present in the flaking paint, proper remediation steps must be taken by qualified professionals. All damaged walls and ceiling surfaces must be properly repaired, and all areas painted with a high-quality, scrubbable paint or other materials/coatings that is intended for high humidity areas. The window trim needs to be installed.All work must be completed, and the facility re-inspected by a health inspector prior to the kitchen being re-occupied.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There are several areas in the walk-in cooler and freezer where the wall panels are bulging and pulling away from the walls which may indicate ice buildup. Some of the panels in the freezer and cooler appear to be Masonite -type wall panels made of wood fibers with a smooth, impermeable coating. There are areas where there are copious amounts of caulking used to fill large gaps. Please assess the areas behind the panels and provide photos to the health inspector. If mold or moisture are evident, the panels must be removed, the cause for the moisture assessed and addressed, and the areas properly cleaned and sanitized before new materials are installed. If large areas of mold are found, a remediation company that specializes in mold remediation must be brought in. Any new materials installed in the cooler or freezer must be designed for low temperature, high humidity applications. All gaps at the junctions between the panels, between the walls and ceiling, and walls and floors must be properly caulked. Areas where there is excessive caulking must be removed, the area properly repaired with suitable materials that are smooth, easy to clean and impermeable to moisture. All surfaces inside of the cooler/freezer must be in good repair, smooth, easy to clean and impermeable to moisture. Ensure there are proper seals in place on the doors of the freezer and cooler. All work must be completed and approved by the health inspector before the kitchen can be re-occupied. Area is to remain hoarded off until work is completed.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?