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Sureway Logging - Food

NW 33-69-06 W6 Greenview MD No. 16 GP (Rural) AB T0H 1X0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation suppression system requires inspection / cleaning. The expiry sticker is not clear on when the next service is to take place.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have the kitchen exhaust system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless-steel surface on all applicable appliances.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution (noted during the inspection) was tested to be at 0ppm.Chlorine sanitizing solutions must be at a concentration of 100ppm to 200ppm.Discard the current chlorine sanitizing solution and replace it with a new one measuring 100-200ppm.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A microbiological water sample has not been submitted for analysis.Ensure a microbiological water sample is submitted to the regional health authority.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Various cutting boards were scratched and stained and require replacement. Replace all scratched and stained cutting boards.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation system did not appear to contain an expiry sticker on the stainless surface - indicating that this appliance has not been inspected / cleaned or the certified professional failed to install a sticker on this stainless surface when it was serviced.The owner / operator of this facility is requested to conduct the following, namely:1. Provide evidence (i.e. receipts etc.) that this appliance was recently inspected / cleaned or2. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.******At time of re-inspection, a certified company has been contacted to inspect the exhaust ventilation system. This work remains pending completion.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat was noted to being stored (thawing) above ready-cooked or ready-to-consume food.2. Utensils were noted to being stored "business-ends-up" within various containers.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meats (including raw shell eggs) are kept stored on the lowest shelf within all refrigeration units. Store all ready-cooked / ready-to-consume foods on the shelves above.2. Ensure utensils are always stored "business-ends-down" within all containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles were not properly labelled to identify the active ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. There was one or more refrigeration devices that did not contain a functional thermometer. Be advised that all refrigeration devices that contain high risk / perishable food and / or beverages must contain a functional thermometer within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration devices contain a functional thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available to test the chemical-sanitizing solution (i.e. within the sanitize sink basin within the compartment sink and / or the sanitizing solutions used to disinfect food contact surfaces).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips and use them to ensure that all dishware / utensils are being sanitized at the correct concentration (i.e. chlorine at 100 PPM). The sanitize water (within the compartment sink) must be tested a minimum of once (1) per day when in operation (and there should be records to indicate as such).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • At time of inspection:1. A microbiological water sample did not appear to have been submitted to the regional health authority prior to seasonal start-up.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiological water sample to the regional health authority for laboratory analysis.2. Ensure a microbiological water sample is always submitted to the regional health authority 1-2 weeks prior to seasonal start-up.
    • 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?
      • At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (copies of invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control plan / records are made available for review for this facility. If using the pest control checklist, one checklist must be filled out once (1) per month and kept in a binder so that they can be reviewed upon future inspections. A maximum of the most recent twelve (12) checklists are only required to be kept in this binder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation system did not appear to contain an expiry sticker on the stainless surface - indicating that this appliance has not been inspected / cleaned or the certified professional failed to install a sticker on this stainless surface when it was serviced.The owner / operator of this facility is requested to conduct the following, namely:1. Provide evidence (i.e. receipts etc.) that this appliance was recently inspected / cleaned or2. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.