Sunnybrook Farm Museum - Calder School Kitchen
4701 30 Street Red Deer AB T4N 5H7 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management 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 temperature of the final rinse for the high temperature dishwasher was <71C. Multiple attempts were done to run the machine. Informed operator who will have a technician take a look.
- 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
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The temperature of the final rinse for the high temperature dishwasher was <71C. Multiple attempts were done to run the machine. Informed operator who will have a technician take a look.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handsink did not have any soap available. The large bottle observed onsite was empty. Please ensure all handsinks have soap available for proper handwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The temperature of the final rinse for the high temperature dishwasher was <71C. Multiple attempts were done to run the machine. Informed operator who will have a technician take a look.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handsink did not have any soap available. The large bottle observed onsite was empty. Please ensure all handsinks have soap available for proper handwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?