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Sunrise Outreach School

411 7 Street East Brooks AB T1R 1C7 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer tested at 0 ppm. The operator immediately prepared a new bleach solution, which tested at 100 ppm.• Ensure the bleach sanitizer solution is changed twice a week (Monday and Wednesday) as discussed.• Test the solution regularly to confirm it remains at the required concentration.
  2. Risk Management Inspection

    0 infractions

  3. Demand 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)?
      • Domestic dishwasher model number was looked up during inspection to verify with the user manual if it meets the NSF standard for sanitization. Manual states some models have the wash temp steam / steam+ sani option which meets the requirement of Section 6, NSF 184 standard. This dishwasher does not have the temp steam or steam+ sani option and is likely not verified to meet the NSF standard. *A domestic dishwasher used in a commercial food establishment must at minimum meet the NSF standard for sanitizing and must be equipped with a device (gauge or light) that indicates the successful completion of the sanitizing cycle.*Dishes can be sanitized manually using the sink method.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer spray bottle contained no bleach residual. Sanitizer was refreshed during inspection and measured 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Domestic dishwasher model number was looked up during inspection to verify with the user manual if it meets the NSF standard for sanitization. Manual states some models have the wash temp steam / steam+ sani option which meets the requirement of Section 6, NSF 184 standard. This dishwasher does not have the temp steam or steam+ sani option and is likely not verified to meet the NSF standard. *A domestic dishwasher used in a commercial food establishment must at minimum meet the NSF standard for sanitizing and must be equipped with a device (gauge or light) that indicates the successful completion of the sanitizing cycle.*Dishes can be sanitized manually using the sink method.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food grade sanitizer is not prepared to sanitize counters. Prepare a food-grade non-rinse sanitizer solution using 1/2 teaspoon bleach to a litre of water.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A reusable towel is made available on the kitchen oven. Refrain from using reusable towels for towel drying surfaces or hand drying. Please remove towel.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Lemon fragrance bleach is found under the kitchen cupboard. Please use non-scented bleach without any added chemicals for sanitizing.Laundry units should not be located in the kitchen to prevent contamination of kitchen surfaces with soiled laundry and chemicals. Please include sanitizing tops of laundry machines in daily sanitation tasks.