Sunworks Living
110 - 4913 50 Avenue Red Deer AB T4N 4A6 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were noted to be expired at the time of inspection.Please ensure that new test strips are purchased and used within the facility.
- 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?
- The backdoor to the facility was noted to have light coming through the bottom portion of the door at the time of inspection.Please ensure that the weatherstripping in the noted areas are repaired/replaced to prevent the entry of pests.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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?
- The backdoor to the facility was noted to have light coming through the bottom portion of the door at the time of inspection.Please ensure that the weatherstripping in the noted areas are repaired/replaced to prevent the entry of pests.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quats sanitizer solution in the spray bottle was initially too concentrated, measuring at 500 ppm on the test strip. Onsite staff emptied the spray bottle and made a 100-ppm bleach solution to use. Please ensure that sanitizer is being made according to manufacturer's instructions.
- 09. Are chemicals stored and handled in a safe manner?
- A sanitizer spray bottle was observed to be unlabeled. Please ensure that all chemical bottles are labeled in order to identify what the solution is.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Tekna cooler located in the front of the restaurant was measuring 10 C. The cooler was measured with a calibrated, probe thermometer. A spinach quiche stored within the cooler, which was made the day prior, measured 11 C internally. Please ensure that the cooler is able to maintain a temperature of 4 C or below. If the cooler cannot maintain this temperature, all perishable food items must be discarded after two hours.
- 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 expired as of 2020. QUAT test strips were noted to be unavailable upon request of staff. Please ensure that new test strips are purchased and used within the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- It was observed that the handwashing sink was obstructed with dishes. Please ensure that the handwashing sink remains in a state that allows for proper hand hygiene.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal bowl was being stored inside of the ice machine. Due to risk of contamination, please ensure that all utensils are being stored outside of the ice machine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer is used in this facility to clean surfaces and equipment. Sanitizer solution is kept in a spray bottle.A chemical test strip was used and found the solution to be at over 400 ppm. The solution was diluted to 200 ppm and verified once again with a test strip.Please use quat test strips to ensure that the sanitizing solution is at appropriate concentrations for effective sanitation and so that it does not leave residual chemicals on food equipment and surfaces,
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer was measured to be greater than 400 ppm at the time of inspection. A new solution was diluted and measured to 200 ppm in a labelled bottle.Please ensure that QUAT sanitizer is maintained at 200 ppm to ensure food contact surfaces are properly sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One of the basement washroom hand sinks was observed to be out of paper towels at the time of inspection. The staff were informed and the paper towels were restocked.Please ensure that hand sinks are adequately stocked to help ensure and encourage proper hand hygiene.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid food handling permit was not observed at the time of inspection. Please ensure that the food handling permit is posted in a conspicuous manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A food handling permit was not observed at the time of inspection. Please ensure that the food handling permit is posted in a conspicuous manner.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Comet bath disinfecting cleaner was observed to be used to sanitize surfaces. The operator was asked to use diluted QUAT sanitizer instead. Please ensure approved food grade sanitizers are used to sanitize food contact surfaces. QUAT sanitizer should be diluted to 200-400ppm or as intended by the manufacturer for food contact surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were not observed at the time of inspection. Ensure quat test strips are available to help monitor and confirm concentrations of food grade sanitizer.
- 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?
- Light was observed to be coming through the bottom of the backdoor of the facility. Please ensure that weatherstripping is installed in the noted areas to prevent the entry of pests.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A food handling permit was not observed at the time of inspection. Please ensure that the food handling permit is posted in a conspicuous manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wooden cutting board was observed to be cracked on either side of the board. The board was asked to be discarded.Please ensure that all food equipment is maintained in a manner that ensures the safe handling of food.
- 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?
- The Quat sanitizer at the spray bottle was measured over 500ppm- Ensure quat sanitizer is in the food safe concentration of 200-400ppmCorrected during inspection
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available for confirming the sanitizer concentration. - Ensure quat test strips are available
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?