Sure Stay Plus 61106
800 - 680 2 Street SE Drumheller AB T0J 0Y0 · Food - General
9 inspections
- 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)?
- The low-temperature dishwasher chlorine sanitizer concentration was 0 ppm at the time of inspection. Sanitizer jar was replaced and equipment primed to get the chemical run through the tube. The equipment sanitizer concentration remains at 0 ppm chlorine after three cycles. PHI was informed that EcoLab will be onsite to check the equipment a few minutes after the inspection.- Ensure to check all connecting chemical tubes before running the equipment to ensure equipment adequately sanitizes utensils and in good working condition.- Ensure food and equipment temperatures are documented daily.
- 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
- Monitoring 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)?
- The low-temperature dishwasher chlorine sanitizer concentration was 0 ppm at the time of inspection. Observed that the sanitizer jar was empty. This was replaced and equipment primed to get the chemical run through the tube. The equipment sanitizer concentration was measured to be at 100 ppm chlorine after four cycles.Check all connecting chemical jars before running the equipment to ensure equipment adequately sanitizes utensils and in good working condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of one of the fridges in the food area where packaged scramble eggs were kept was at 6.9 C. Temperature gauge for the fridge was at 3.2 C. Gauge may not be working properly.Provide functional thermometer for the fridges to ensure equipment is in good working condition and to keep high risk foods at or below 4 C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions