Supplement King
105 - 6829 Kateri Drive Grande Prairie AB T8W 0H1 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No Food Safe Sanitizer is onsite. Ensure food safe sanitizer is available onsite at all times:To mix a bleach sanitizer with a concentration of 100 ppm to 200 ppm: 1/2 tsp of bleach in 1L of water. To mix a QUAT sanitizer of 200 ppm to 400 pm: Follow manufacturer's instructions. To mix an iodine solution 12.5 ppm to 25 ppm: Follow manufacturer's instructions.Ensure to have the associated test strip with the food safe sanitizer.
- 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?
- No Food Safe Sanitizer is onsite. Ensure food safe sanitizer is available onsite at all times:To mix a bleach sanitizer with a concentration of 100 ppm to 200 ppm: 1/2 tsp of bleach in 1L of water. To mix a QUAT sanitizer of 200 ppm to 400 pm: Follow manufacturer's instructions. To mix an iodine solution 12.5 ppm to 25 ppm: Follow manufacturer's instructions.Ensure to have the associated test strip with the food safe sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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 reusable shaker bottle for sampling is not sanitized after washing and rinsing. Ensure the reusable containers are washed, rinsed, and sanitized (then air-dried) with an approved solution. Obtain a sanitizer test strip to test its concentration when diluted/used for effective results. Sanitizer effectiveness decreases with time and temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strip was found onsite.Obtain test strips and ensure the concentration of sanitizer solution is checked regularly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?