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Sunnyside Christian Retreat Centre - Kitchen

202 Birchcliff Road Sylvan Lake AB T4S 1R6 · Food - General

11 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available on site.A probe thermometer is necessary to accurately verify food temperatures and ensure foods are being held, cooked, cooled, and reheated safely.Ensure an accurate probe thermometer is available for monitoring food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection.Regular verification of sanitizer concentrations is necessary to ensure food-contact surfaces and equipment are being effectively sanitized.Ensure appropriate chlorine test strips are available on site and used regularly to monitor sanitizer concentrations.CDI: Chlorine test strips were provided during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coffee machine requires cleaning.Food residue and buildup can harbor microorganisms and may contaminate beverages and food-contact surfaces. Ensure the equipment is cleaned and maintained in a sanitary condition to prevent buildup and contamination.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some cases of food were left on the floor of the walk-in freezer from a delivery made the day before. Cases were relocated to shelving.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The residential fridge in the serving/dining area was at 7 C. Fridge was mostly empty. Please have the fridge adjusted or repaired.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • Weatherstripping at the bottom of the back door off the storage area is leaving gaps large enough to allow pests to enter. Please adjust or repair the door/weather stripping.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Salad dressing and other refrigerated items were open and several months past their best before dates. Items were discarded. Please ensure items approaching their best before dates are used in a timely manner.
    • 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?
      • Weatherstripping at the bottom of the back door off the storage area is leaving gaps large enough to allow pests to enter. Please adjust or repair the door/weather stripping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has mold growth on the back right piping inside the machine. Please discard all ice, thoroughly clean and sanitize the machine before refilling.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food orders are delivered on days when food handlers aren't always present to put orders away. Food was left on floor of storage and cooler until kitchen staff are available days later. Please ensure food is stored off the floor and that there is someone available to put orders away and check food temperatures and food condition upon arrival.