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Sundre Seniors Supportive Living - Food

749 6 Street SW Sundre AB T0M 0X0 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk food containers. Scoops should not be stored in bulk foods. Scoops should be hung up or stored in a container that can be cleaned and sanitized.
  6. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • All foods in walk in cooler and freezer and dry storage areas with the exception of the maple syrup were within dated and stored appropriately. There was a bottle of maple syrup that was opened on November 4, 23 - the bottle labels shows that the product must be refrigerated after opening. No signs of mold growth when bottle was opened. Operator discarded product at the time of the inspection. Please ensure all staff are aware to check containers when opening to ensure proper storage measures are being followed.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was noted during the conversation with the staff that the bleach sanitizer was being mixed with small amount of detergent soap. Instructed to make a new solution with bleach concentration of 100 ppm. Discussed with staff that dirty utensils and equipment items were to be cleaned to remove visible soil ie. grease/food debris first, rinsed then sanitized. Educated staff on not mixing sanitizer with soap as soap interacts with the chlorine in the bleach and makes the sanitizing solution less effective. Always use the test strips to validate the correct solution concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some of the handwashing sinks do not have soap in the dispenser.- Please always ensure to have adequate supplies of soap and paper towel and a hot and cold running water at each handwashing sink to ensure staff are able to perform effective handwashing. Please notify the health inspector when this has been completed so a new inspection report can be issued. Please ensure stocks of soap and paper towel are being checked daily and refilled as required.