Super 8 - Kitchen
101 14 Avenue SW Slave Lake AB T0G 2A0 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Chemical dishwasher measured 0 ppm free chlorine residual after the rinse cycle.The dishwasher was manually primed but no liquid chlorine came out of the outlet.Due to only having one sink available, reusable dishes, cups, and cutlery cannot be sanitized in the sink or used for service.For all other equipment, temporarily, wash them in the mechanical dishwasher then sanitize them in a sink submerged in 100 ppm chlorine for at least two minutes.ENSURE:Chemical dishwashers are able to achieve 100ppm chlorine residual at all times.The chemical dishwasher is tested daily with testing strips before use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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 mechanical dishwasher was dispensing 0PPM chlorine sanitizer at the time of inspection. Inspector instructed staff to clean the dishes in the dishwasher, and then soak the dishes for 2 minutes in a 100PPM chlorine and warm water solution to sanitize the dishes until the dishwasher maintains a 100PPM chlorine sanitizing cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher was not being verified at the beginning of every shift, using the test strips onsite. The test strips were stored improperly as they had previously been wet and dried.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A large washed dish was in the hand washing sink at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?